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[Photographs: Vicky Wasik] After proofing overnight in the fridge, these yeast-raised biscuits are ready to bake first thing in the morning, so they're an easy make-ahead option for breakfast and brunch. Like traditional biscuits, angel biscuits are buttery and tender, but with a flavor and texture closer to a Parker House roll—yeasty and light. Whether stuffed with slices of country ham or a spoonful of jelly, these fluffy biscuits will get your morning off to the right start.

• 12 ounces all-purpose flour, such as Gold Medal (about 2 2/3 cups, spooned; 340g)
• 1 ounce sugar (about 2 tablespoons; 30g)
• 1/4 ounce (about 2 teaspoons; 7g) instant dry yeast, such as SAF; not RapidRise or active dry (see note and also more info here)
• 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight kosher salt
• 1/2 teaspoon baking soda
• 5 1/4 ounces cold, unsalted butter, cut into 1/2-inch cubes (about 10 1/2 tablespoons; 145g)
• 9 ounces milk, any percentage will do (about 1 cup plus 2 tablespoons; 255g)

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