Honey Angel Biscuits
- 1 Package Fleischmann’s® RapidRise Yeast
- 5 Cups Flour, plus extra for dusting
- ¼ Cup Sugar
- 2 Tablespoons Baking Powder
- 1 ½ Teaspoons Salt
- 2 Sticks Unsalted Butter
- 2 Cups Buttermilk
Dissolve yeast in ¼ cup warm water and set aside. Sift together flour, sugar, baking powder and salt. Cut cold butter into flour mixture. Add buttermilk and reserved yeast mixture and mix well to form a light, fairly wet dough.
Sprinkle ¼ cup flour on work surface. Divide dough in half and roll out 1 piece into a ½ inch think 9 x 8 inch rectangle. Fold dough lengthwise in thirds to create triple-layered 3 x 18 inch rectangle. Cut into 6 three inch squares. Repeat with remaining flour and dough for a total of 12 biscuits. Place biscuits, just touching, on a nonstick baking sheet; cover loosely with plastic wrap and refrigerate overnight to rise.
Preheat oven to 325° degrees. Meanwhile, remove biscuits from fridge and let sit for 10 minutes. Bake until golden brown for 20 minutes.
When finished baking, coat with butter and honey.