Angel butter biscuits from The Pie and Pastry Bible by Rose Levy Beranbaum

  • heavy cream
  • active dry yeast
  • butter
  • store-cupboard ingredients
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • ashallen on August 12, 2022

    I made the "Ginger Angel Butter Biscuits" variation of this recipe. Another batch of biscuits gone awry! I've been trying to use up a bag of White Lily self-rising flour that's past its prime and thought the yeast in this recipe would help compensate for any issues the baking powder in the flour might have. Unfortunately it didn't. My biscuits spread outwards instead of upwards and ended up looking like big, soft, cakey cookies. They did have a nice, tender, feathery texture, however. Dough was very wet right after mixing but handled fine (with dusting flour) after chilling 24 hours. I baked the biscuits on an insulated cookie sheet without parchment and they stuck fast - next time I'll use parchment. Also, I didn't care for the combination of yeast and ginger flavors. It wasn't a bad combination, just not to my taste. I'll give this recipe (the non-ginger version) another try at some point with fresh flour.

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