True to their name, these biscuits are like angels, or at least like the clouds they sit on. Airy and light with a fluffy texture and a yeasty, buttermilk-y taste, these will fly off the plate. But enough of the angel puns. Here’s how we create these biscuits’ signature puffed-wing shape:
1. Using a ruler, make an indentation through the center of each round.
2. Lightly brush half of the dough with water.
3. Fold each round of dough in half; press lightly to adhere.
MAKE IT NOW: Our recipe for Angel Biscuits is free through September 26, 2013.