Angel biscuits

Yeast is used as part of the leavening to give these biscuits the light, airy texture that inspired their name.

6 cups all-purpose flour, plus more for dusting

2 teaspoons sugar

1 teaspoon baking soda

1 tablespoon baking powder

1 1 / 2 teaspoons coarse salt

1 envelope active dry yeast (1 scant tablespoon)

1 / 4 cup warm water (105to 110F)

1 cup (2 sticks) butter, melted and cooled to 115F

2 cups buttermilk, room temperature

• In a medium bowl, sift or whisk together the flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle the yeast over the warm water, and allow to stand until creamy looking, about 5 minutes.
• In a medium bowl, combine 1 cup of the flour mixture and the yeast mixture, melted butter, and 1 cup buttermilk. Stir to combine. Add the remaining flour and buttermilk alternately, stirring between additions. When a sticky dough forms, cover it with plastic wrap; refrigerate 2 hours.
• Preheat the oven to 450ï‚°F. Remove the dough from the refrigerator, and turn out onto a lightly floured work surface. Knead a few times, and roll to a 1 / 2 -inch thickness. Cut out with a 2 1 / 4 inch round biscuit or cookie cutter, and place on a baking sheet about 1 inch apart. Bake 12 to 15 minutes or until golden on top and done in the middle. Remove from the oven; cool on a wire rack. Serve warm.

MAKES 24