Light, fluffy, flaky, golden, buttery…These are absolutely wonderful! If you want to make something really special out of something pretty simple- this will do it. Some people call these “Angel biscuits” because of their light and airy texture. Basically it’s the perfect- and might I say it- ‘heavenly’ combination of half biscuit/half yeast roll.
Baked in a cast iron skillet, the bottoms turn just slightly brown and beautiful to match the golden tops.
I like to serve these along with eggs and bacon or hot soup, or all by themselves at breakfast, slathered with butter and honey.
One of the nicest parts of this recipe, is that you can make the dough ahead, then let it chill in the refrigerator for a few hours or even a few days. One whole recipe will yield approximately 30 biscuits- but you can take out as much or as little dough as you want and use, and then put the rest of the dough back in the refrigerator to use on a different day.