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Angel Biscuits Recipe

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4.1 from 6 reviews

Angel Biscuits are light, flaky, and buttery biscuits made with a combination of buttermilk, butter, and shortening. This recipe features yeast for a subtle rise and a tender crumb, perfect for breakfast or as a side dish. The dough is gently folded to create layers, resulting in biscuits that are golden brown and deliciously soft on the inside.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes plus 30-60 minutes resting
  • Yield: 10 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 2 ½ cups all purpose flour (spooned and leveled)
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 2 ¼ teaspoons instant yeast (1 packet)

Fat Ingredients

  • 4 tablespoons unsalted butter (cut into small pieces)
  • ¼ cup shortening (cold, cut into pieces, butter flavored preferred)
  • 3 tablespoons unsalted butter (melted, for brushing on biscuits)

Wet Ingredients

  • 1 cup buttermilk

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and instant yeast until well combined.
  2. Cut in Butter and Shortening: Using a pastry cutter or your hands, cut the butter and shortening into the dry mixture until the pieces are about pea-sized, ensuring the fat is evenly distributed for flaky layers.
  3. Add Buttermilk: Pour in the buttermilk and stir gently just until the dough comes together, avoiding overmixing to keep biscuits tender.
  4. Fold the Dough: Transfer the dough to a well-floured surface and pat it into a roughly 1-inch thick square. Fold the square in half and pat it out again to 1 inch thickness. Rotate, fold in half once more, and pat down again to develop layers and structure.
  5. Cut Biscuits: Using a 2 to 2 ¼ inch biscuit cutter dipped in flour, cut out biscuits by pressing straight down and lifting without twisting to maintain the biscuit edges.
  6. Rest the Biscuits: Arrange the biscuits on a parchment-lined baking sheet or in a cast iron skillet. Cover loosely with plastic wrap or a clean towel and let them rest for 30 to 60 minutes to allow the yeast to activate and biscuits to rise.
  7. Preheat and Bake: Preheat your oven to 425°F (220°C). Brush the tops of the risen biscuits with melted butter for a rich finish. Bake for 15 to 20 minutes or until the biscuits turn golden brown and are cooked through.
  8. Final Butter Brush and Serve: As soon as the biscuits come out of the oven, brush them again with melted butter for extra flavor and shine. Serve warm immediately for the best taste and texture.

Notes

  • Do not twist the biscuit cutter when cutting to keep edges flaky and straight.
  • Resting the biscuits before baking is crucial for a light and airy texture.
  • Using cold butter and shortening helps create flaky layers in the biscuits.
  • If buttermilk is not available, you can substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let sit 5 minutes.
  • Use a cast iron skillet or parchment-lined sheet to bake for best results.

Find it online: https://cheftinaskitchen.com/angel-biscuits-recipe/