Overnight Honey Wheat Angel Biscuits

Drizzling honey over a honey wheat angel biscuit.

Overnight Honey Wheat Angel Biscuits

Sip + Sanity | Linda Feller

Overnight Honey Wheat Angel Biscuits are your answer for replacing store-bought refrigerated biscuits. Ditch the tube and enjoy these golden, fresh-baked, fluffy homemade biscuits instead!

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12 35

13 13

Bread

American

biscuits

265 kcal

Equipment

Ingredients

1 package active dry yeast (or 2¼ tsp)
2 tablespoon warm water
2½ cups all-purpose flour
2½ cups white whole wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoon kosher salt
1 cup unsalted butter (2 sticks), very cold, cut into small cubes
2 cups low-fat buttermilk, or full-fat
¼ cup honey

Instructions

Mix the active dry yeast into the warm water. (I just run the tap until it's hot and measure it out into a bowl.) Set aside to bloom; it should become foamy on top.
In a large mixing bowl, combine the flours, baking powder, baking soda and salt with a whisk. Using your fingers, a fork or a pastry cutter (my favorite method), cut in the butter until you achieve a uniform pebbly texture.
Add the buttermilk, honey and yeast mixture. Mix with a wooden spoon or spatula. Once all but the most stubborn bits of flour are combined, I find it helpful to use clean hands to knead the dough together right inside the bowl. The dough will still be rather sticky and that's okay!
Cover the bowl tightly with cling film and refrigerate it overnight (or for at least 2 to 3 hours).
When ready to bake, dust your bench liberally with flour and turn out the dough. Use your hands to form it into a rough rectangle and sprinkle the surface with flour. Use a floured rolling pin to gently roll the dough into a rectangle. Fold it in half, turn it 90 degrees. Repeat that 2 more times. On the final roll out, roll to approximately 1" thick.
Use a 2.5" round biscuit cutter, dipped in flour, to cut out as many biscuits as you can. Use a straight up and down motion, don't twist. Collect the scraps into a ball, re-roll and cut additional biscuits. Continue until all the dough has been used. (I did this a total of 3 times and had just a tiny scrap of dough leftover.)
Transfer the biscuits to a 12" cast iron skillet. Let the biscuits rest while the oven preheats to 425°F.
Bake for 25-28 minutes. Check them at the 15-18 minute mark. If they are already getting really golden on top, lay a sheet of aluminum foil flat over the top. Don't tuck it around or seal it.
Remove the biscuits to a cooling rack or trivet to rest for 10 minutes before removing them from the skillet.

Notes

Alternate cutting method: If you don't feel like re-rolling the dough, use a sharp knife or bench scraper to cut the dough into rectangular biscuits, using the same straight up and down motion.

Nutrition

make ahead, oven, vegetarian

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