Angel Biscuits

Ingredients:

2 1/2 cups all-purpose flour

3/4 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon kosher salt 

2 tablespoons sugar 

3 tablespoons (90 to 110 degrees F) water 

1 package active dry yeast 

1/2 cup (1 stick) salted butter, cold, cut into small squares, plus 2 tablespoons, melted

1 cup buttermilk 

Directions:

Preheat the oven to 425 degrees

In a large bowl, whisk together the flour, baking powder, baking soda, salt and 1 tablespoon of the sugar.

In a small bowl, combine the warm water with the yeast and the remaining tablespoon sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.

Using a pastry blender, mix the 1/2 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form. Then gently knead on a lightly floured surface, 12 to 15 times, working in more flour as needed to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.

Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.

Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

NOTE:  The "scraps" you have left after cutting out your biscuits can be used to make a pull apart style bread.  Roll the biscuit bits in melted butter sprinkle with cinnamon and sugar.  Pile in a small baking dish and bake for 10 to 15 minutes along side the biscuits.