Though not typical for angel biscuit recipes, we cut and stacked the dough for a taller, fluffier bake.
Pumpkin Spice Angel Biscuits
Makes about 7
- 6 cups all-purpose flour,* divided
- 1 cup cold unsalted butter, cubed
- ¼ cup sugar
- 1 (0.25-ounce) package instant yeast
- 1 tablespoon baking powder
- 1½ tablespoons kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 cups hot whole buttermilk (120° to 130°)
- 1 large egg
- 1 tablespoon water
- Honey, to serve
- Spray a 10-inch cast-iron skillet with cooking spray.
- In a large bowl, place 3 cups flour. Using a pastry blender, cut in cold butter until crumbly; refrigerate.
- In another large bowl, whisk together remaining 3 cups flour, sugar, yeast, baking powder, salt, pie spice, and baking soda. Stir in hot buttermilk until combined. Let stand until cool, 3 to 5 minutes. Stir in butter mixture until a dough forms. (Dough will be slightly sticky.)
- Turn out dough onto a lightly floured surface. Pat into a 1-inch-thick rectangle, and cut in half. Stack halves on top of each other; pat into a 1-inch-thick rectangle. Repeat process 3 more times, flouring surface as needed. Using a 2½-inch round cutter dipped in flour, cut dough without twisting. Do not reroll scraps. Place rounds in prepared pan, about ¾ inch apart. Cover and let stand in a warm, draft-free place (75°) until puffed, about 30 minutes.
- Preheat oven to 400°. In a small bowl, whisk together egg and 1 tablespoon water; brush onto biscuits.
- Bake until golden brown, 25 to 28 minutes. Let cool for 10 minutes. Serve warm with honey, if desired.
*We used White Lily.