Full Recipe
Author
Stella Parks | 2018-03-22
Description
After proofing overnight in the fridge, these yeast-raised biscuits are ready to bake first thing in the morning, so they're an easy make-ahead option for breakfast and brunch. Like traditional biscuits, angel biscuits are buttery and tender, but with a flavor and texture closer to a Parker House roll—yeasty and light. Whether stuffed with slices of country ham or a spoonful of jelly, these fluffy biscuits will get your morning off to the right start.
This patting/folding process takes the place of kneading, developing gluten in the dough in a very quantifiable way while also incorporating a few rough layers. [Video: Vicky Wasik. Technique: Stella Parks]
