chicken -n- biscuit

These biscuits are DUMB! Yes they take a little time – but trust me when I tell you – they are WORTH IT! Having coffee on the porch one morning I looked at my bestie Kent (whom you will get to know- wink wink) and said, I’m running to the store for buttermilk. I’m making angel biscuits – Trisha Yearwood told me I could do it – so I’m doing it (no, she didn’t tell ME necessarily- but through the television – she said, go get buttermilk). Now, I’m not the baker of the family, my sister Caroline and Kent are the bakers, precise, exact, disciplined recipe followers, but I have to say, these have turned out perfect – every – time. I will share my fried chicken and quick pickles recipe soon. But for now – make these biscuits. Go! Get the buttermilk!

“Cooking is like love. It should be entered into with abandon or not at all.”

Harriet Van Horne

Heavenly Angel Biscuits

Serving Size:
2 hours 10 minutes


  • 5 cups all-purpose flour
  • 1 1/2 teaspoons baking powder 
  • 1 teaspoon baking soda 
  • 1 teaspoon kosher salt 
  • 5 tablespoons sugar 
  • 1/4 cup warm water 
  • 1 tablespoon (2 packages) active dry yeast 
  • 1 cup (2 sticks) salted butter, cold, cut into small pieces, plus 4 tablespoons, melted
  • 2 cups buttermilk


  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
  3. In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
  4. Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture feels like sand. 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, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
  5. 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, repeat, then fold again, and then one more time. Cut the dough using a 2- to 3-inch round biscuit cutter, juice glass, or ball jar lid – remember to flour your cutter so it doesn’t stick. 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 and sprinkle with a little salt.
  6. Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

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