Homemade Angel Biscuits

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Angel Biscuits are a delightful hybrid of a biscuit and a yeast roll, known for their light, fluffy texture and slightly sweet flavor. These heavenly treats earned their name because they are as soft as a cloud. Perfect for breakfast, dinner, or snacks, Angel Biscuits can be served plain, with butter and jam, or as a base for sandwiches.

Ingredients:

For the Biscuits:

  • 2 ½ teaspoons active dry yeast (1 packet)
  • 2 tablespoons warm water (about 110°F/43°C)
  • 5 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • ½ cup shortening (or lard), cold
  • 2 cups buttermilk, cold

For Brushing:

  • 2 tablespoons melted butter (optional)

Instructions:

  1. Activate the Yeast:
    • In a small bowl, dissolve the yeast in the warm water. Let it sit for 5–10 minutes until frothy.
  2. Mix the Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. Cut in the Fats:
    • Using a pastry blender, fork, or your fingertips, cut the cold butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.
  4. Combine the Wet and Dry:
    • Stir in the yeast mixture and buttermilk until the dough just comes together. Be careful not to overmix.
  5. Knead the Dough:
    • Turn the dough out onto a lightly floured surface and gently knead a few times to bring it together. The dough should be soft but not sticky.
  6. Roll and Cut:
    • Roll out the dough to about ½-inch thickness. Use a round biscuit cutter (2–3 inches in diameter) to cut out biscuits. Re-roll scraps as needed.
  7. Prepare for Baking:
    • Place the biscuits on a baking sheet lined with parchment paper or lightly greased. For softer edges, place them close together; for crisper edges, space them apart.
  8. Let Rise:
    • Cover the baking sheet with a clean kitchen towel and let the biscuits rise in a warm place for about 30 minutes.
  9. Bake:
    • Preheat your oven to 400°F (200°C). Bake the biscuits for 12–15 minutes, or until golden brown.
  10. Finish:
    • Brush the tops with melted butter immediately after baking for added flavor and shine (optional).

Serving Suggestions:

  • Serve warm with butter, jam, honey, or gravy.
  • Pair with breakfast favorites like eggs and bacon, or use them for sandwiches.

some additional information to elevate your angel biscuit-making experience:

Tips for Perfect Angel Biscuits:

  1. Temperature is Key:
    • Keep your butter, shortening, and buttermilk as cold as possible to ensure flaky layers. You can even chill your flour if your kitchen is warm.
  2. Do Not Overmix:
    • Overmixing can make the biscuits tough. Stir the ingredients just until combined for a tender texture.
  3. Use Fresh Ingredients:
    • Check the expiration dates on your yeast, baking powder, and baking soda. Fresh leavening agents ensure the best rise.
  4. Rising Time:
    • Angel biscuits are unique because they use a combination of baking powder, baking soda, and yeast for leavening. The short rising time (about 30 minutes) helps them develop their characteristic lightness.
  5. Flour Your Cutter:
    • Dip your biscuit cutter in flour before cutting to prevent sticking. Press straight down without twisting to ensure even rising.
  6. For Even Baking:
    • Bake the biscuits in the middle of the oven for even heat distribution. Rotating the pan halfway through baking can help if your oven has hot spots.

Optional Variations:

  1. Cheese Angel Biscuits:
    • Add 1 cup of shredded cheddar or your favorite cheese to the dry ingredients before adding the wet ingredients.
  2. Herbed Biscuits:
    • Mix in 2 tablespoons of chopped fresh herbs (like rosemary, thyme, or parsley) for a savory twist.
  3. Sweet Biscuits:
    • Increase the sugar to 4–5 tablespoons for slightly sweeter biscuits, perfect for pairing with whipped cream and berries.
  4. Whole Wheat Option:
    • Substitute half of the all-purpose flour with whole wheat flour for a nutty flavor and added nutrition.

Storage and Reheating:

  1. Storage:
    • Keep leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
  2. Freezing:
    • Freeze unbaked biscuits on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding 2–3 minutes to the baking time.
    • Alternatively, freeze baked biscuits and reheat in a 350°F (175°C) oven for 10–15 minutes.
  3. Reheating:
    • To refresh leftover biscuits, wrap them in foil and warm in the oven. Avoid microwaving as it can make them tough.

Serving Ideas:

  1. Breakfast Sandwiches:
    • Fill with eggs, sausage, or bacon and a slice of cheese.
  2. Southern-Style Meal:
    • Serve alongside fried chicken, gravy, or collard greens.
  3. Sweet Treat:
    • Slice in half and top with fresh berries, whipped cream, or a drizzle of honey.
  4. Holiday Favorite:
    • Use them for mini sliders or as dinner rolls for holiday gatherings.

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