From the kitchen of One Perfect Bite...Years ago, I use to serve a biscuit that was made with both yeast and baking powder. They were called "Angel" or "Bride" biscuits because they were foolproof to make and their spongy dough resembled fluffy clouds as it rose. I made them frequently when I was first married but when Pillsbury came out with biscuits in a tube, ten tubes for a dollar, I stopped making biscuits from scratch and until recently, never looked back. I didn't save the original recipe I used back then, so I was delighted when I stumbled on this recipe for yeast biscuits at Food.com. This version makes a light biscuit with a fluffy interior that is a cross between a biscuit and a dinner roll. The biscuits are easy to make, though wait time is needed for the biscuits to rise before their aromatic baking. Yeast raised biscuits keep better than those made with baking powder, so they can be made well-ahead of time and simply re-warmed for serving. If your family enjoys biscuits, I recommend that you give this recipe a try. You'll be really pleased with the results. Here is how they are made.
