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:
Activate the Yeast:
In a small bowl, dissolve the yeast in the warm water. Let it sit for 5–10 minutes until frothy.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
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.
Combine the Wet and Dry:
Stir in the yeast mixture and buttermilk until the dough just comes together. Be careful not to overmix.
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.
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.
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.
Let Rise:
Cover the baking sheet with a clean kitchen towel and let the biscuits rise in a warm place for about 30 minutes.
Bake:
Preheat your oven to 400°F (200°C). Bake the biscuits for 12–15 minutes, or until golden brown.
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:
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.
Do Not Overmix:
Overmixing can make the biscuits tough. Stir the ingredients just until combined for a tender texture.
Use Fresh Ingredients:
Check the expiration dates on your yeast, baking powder, and baking soda. Fresh leavening agents ensure the best rise.
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.
Flour Your Cutter:
Dip your biscuit cutter in flour before cutting to prevent sticking. Press straight down without twisting to ensure even rising.
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:
Cheese Angel Biscuits:
Add 1 cup of shredded cheddar or your favorite cheese to the dry ingredients before adding the wet ingredients.
Herbed Biscuits:
Mix in 2 tablespoons of chopped fresh herbs (like rosemary, thyme, or parsley) for a savory twist.
Sweet Biscuits:
Increase the sugar to 4–5 tablespoons for slightly sweeter biscuits, perfect for pairing with whipped cream and berries.
Whole Wheat Option:
Substitute half of the all-purpose flour with whole wheat flour for a nutty flavor and added nutrition.
Storage and Reheating:
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.
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.
Reheating:
To refresh leftover biscuits, wrap them in foil and warm in the oven. Avoid microwaving as it can make them tough.
Serving Ideas:
Breakfast Sandwiches:
Fill with eggs, sausage, or bacon and a slice of cheese.
Southern-Style Meal:
Serve alongside fried chicken, gravy, or collard greens.
Sweet Treat:
Slice in half and top with fresh berries, whipped cream, or a drizzle of honey.
Holiday Favorite:
Use them for mini sliders or as dinner rolls for holiday gatherings.