With a buttery, golden-brown top and bottom like a traditional biscuit and a pillowy-soft center like a dinner roll courtesy of Platinum Yeast® from Red Star®, these savory angel biscuits will satisfy everyone at your table. Leftovers—if you have any—make a great egg-and-cheese breakfast sandwich the next morning.
Black Pepper-and-Rosemary Angel Biscuits
Makes 12 biscuits
Ingredients
- 1½ cups (360 grams) warm whole buttermilk (110°F/43°C to 115°F/46°C)
- 1 (0.25-ounce) package (7 grams) Platinum Yeast® from Red Star®
- 4½ cups (563 grams) all-purpose flour, divided
- 3 tablespoons (36 grams) granulated sugar
- 4 teaspoons (4 grams) fresh rosemary leaves, finely chopped and divided
- 3½ teaspoons (10.5 grams) kosher salt 21/4 teaspoons (11.25 grams) baking powder
- 2½ teaspoons (7.5 grams) freshly ground black pepper, divided
- 1/2 teaspoon (2.5 grams) baking soda
- 3/4 cup (170 grams) cold unsalted butter, cubed and frozen for 10 minutes
- 2 teaspoons (6 grams) flaked sea salt
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
Instructions
- In a small bowl, stir together warm buttermilk and yeast. Let stand until mixture is foamy, 5 to 10 minutes.
- In a medium bowl, whisk together 2 cups (250 grams) flour and sugar. Add yeast mixture, and stir until just combined. Let stand for 5 minutes.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together 3 teaspoons (3 grams) rosemary, kosher salt, baking powder, 1½ teaspoons (4.5 grams) pepper, baking soda, and remaining 2½ cups (313 grams) flour. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until pieces are smaller than peas and mixture is crumbly. Stir in yeast mixture. Using your hands, knead dough in bowl until dough just comes together.
- Turn out dough onto a lightly floured surface; press or roll into a 1-inch-thick disk. Fold dough in half; press or roll into a 1-inch-thick disk. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, and place about 1½ inches apart on prepared pan. Reroll scraps once by pushing scraps together, folding in half, and pressing or rolling to 1-inch thickness. Discard remaining scraps. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 15 minutes.
- Preheat oven to 425°F (220°C).
- In another small bowl, whisk together sea salt, remaining 1 teaspoon (1 gram) rosemary, and remaining 1 teaspoon (3 grams) pepper. In a third small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; sprinkle with sea salt mixture.
- Bake until golden brown, 10 to 14 minutes. Let cool on pan for 5 minutes. Serve warm.
Tried this recipe?Let us know how it was!
Would like to make for easter – how far in advance can i prep these
thank you
Thanks for reaching out! Without freezing, not very far. Since there is yeast in them, they need to be made on the timeline. They could be baked the night before and refreshed in the oven when you’re ready to eat them. You can also follow the recipe until after they proof and freeze the rolls at that point. They would keep for a good while when frozen. We would recommend thawing them for an hour or so before baking.
Turned out great. Lovely, soft, pillowy interior.
Great !!