Angel Biscuits


For the Dough:

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup shortening (or additional butter), cold
  • 1 cup buttermilk, cold
  • 1/4 cup warm water (about 110°F/43°C)

For Serving:

  • Butter, honey, jam, or gravy (optional)

Step-by-Step Instructions

1. Activate the Yeast

  1. In a small bowl, dissolve the yeast in the warm water. Let it sit for 5–10 minutes until frothy, indicating the yeast is active.

2. Mix the Dry Ingredients

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. Cut in the Fats

  1. Add the cold cubed butter and shortening to the dry ingredients.
  2. Use a pastry cutter, fork, or your fingers to cut the fats into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

4. Combine Wet and Dry Ingredients

  1. Stir in the activated yeast mixture and cold buttermilk.
  2. Mix gently until the dough comes together. It will be slightly sticky but manageable.

5. Knead and Rest

  1. Turn the dough out onto a lightly floured surface and knead gently for 1–2 minutes to bring it together.
  2. Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap or a kitchen towel.
  3. Let the dough rest at room temperature for 1–2 hours , or until slightly puffy. Alternatively, refrigerate the dough overnight for a slower rise (this enhances flavor).

6. Roll and Cut

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll the dough to about 1-inch thickness.
  3. Use a round biscuit cutter (or the rim of a glass) to cut out biscuits. Press straight down without twisting to ensure they rise evenly.
  4. Re-roll the scraps and cut additional biscuits as needed.

7. Bake

  1. Place the biscuits on the prepared baking sheet, leaving a little space between each one.
  2. Bake for 12–15 minutes , or until golden brown on top.
  3. Brush the tops with melted butter immediately after removing them from the oven for extra richness.

8. Serve and Enjoy

  1. Serve the biscuits warm with your favorite toppings, such as honey, butter, jam, or sausage gravy.
  2. Enjoy their light, airy texture and heavenly flavor!

Tips for Success

  • Keep Ingredients Cold: Cold butter and shortening help create flaky layers, so handle them as little as possible.
  • Don’t Overwork the Dough: Minimal kneading ensures the biscuits stay tender and light.
  • Use a Sharp Cutter: A clean, straight cut helps the biscuits rise evenly.
  • Freeze for Later: Place unbaked biscuits on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
  • Double the Batch: These biscuits freeze well, so make extras to enjoy later.

Why This Recipe Works

Angel Biscuits strike the perfect balance between yeast bread and traditional biscuits. The yeast provides a subtle lift and enhances the flavor, while the baking powder ensures a quick rise and fluffy texture. The result is a biscuit that’s lighter than traditional buttermilk biscuits yet still rich and buttery. Whether served warm with honey or as a side with hearty meals, these biscuits are sure to impress.

Conclusion: A Heavenly Addition to Any Meal

Whether you’re hosting a holiday brunch, serving dinner rolls, or simply craving a comforting homemade treat, Angel Biscuits are a must-try. Their light, airy texture and buttery flavor make them a standout dish that’s as versatile as it is delicious. Plus, the ability to prepare the dough ahead of time makes them a convenient option for busy days.

We’d love to see your creations! Tag us in your photos or share your favorite ways to serve Angel Biscuits—your twist might just inspire others to try them too! 🍞✨


 

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