Angel Biscuits Recipe
If you have been hunting for a biscuit recipe that feels like a fluffy little cloud melting in your mouth, then this Angel Biscuits Recipe is your new best friend. These biscuits are wonderfully soft, layered with the perfect amount of buttery goodness, and just the right hint of sweetness and tang from the buttermilk. They rise beautifully thanks to the magic of yeast and baking powder working together, creating a light texture that is simply irresistible. Whether you’re serving them up for a special brunch or alongside your comfort food dinner, these biscuits will quickly become your go-to for a golden, tender treat.
Ingredients You’ll Need
The beauty of this Angel Biscuits Recipe lies in how uncomplicated yet perfectly balanced the ingredients are. Each component plays a vital part in creating the delicate texture and rich flavor that make these biscuits stand out.
- 2 ¾ cups all-purpose flour: The foundation that gives structure but keeps the biscuits soft and tender.
- 2 tablespoons granulated sugar: Adds a touch of sweetness that lifts the overall flavor without overpowering.
- 2 teaspoons baking powder: Helps the biscuits rise quickly and adds lightness to the crumb.
- ½ teaspoon baking soda: Reacts with the buttermilk to create a slight tang and contributes to fluffiness.
- 1 teaspoon kosher salt: Enhances all the flavors, balancing sweetness and richness.
- 1 packet (2 ¼ teaspoons) rapid-rise yeast: Provides gentle lift and an airy crumb, setting these biscuits apart.
- ½ cup unsalted butter, cold and cubed: Adds moisture and a buttery flavor, with the cold temperature helping create flaky layers.
- ¼ cup shortening: Works alongside butter to keep biscuits tender and flaky, especially when handled right.
- 1 cup buttermilk (or milk with 1 tablespoon vinegar): Delivers tanginess and tenderizes the dough for that melt-in-your-mouth softness.
How to Make Angel Biscuits Recipe
Step 1: Mix Dry Ingredients
Begin by whisking together the flour, sugar, baking powder, baking soda, salt, and yeast in a large bowl. This ensures the leavening agents and seasonings are evenly distributed, setting the stage for a perfect rise and consistent flavor throughout your Angel Biscuits Recipe.
Step 2: Cut in Butter and Shortening
Next, add the chilled butter and shortening. Use a pastry cutter or fork to cut them into the dry mixture until it looks like little peas. This step is crucial because these small chunks create steam pockets during baking, resulting in flaky, tender layers that define angelic biscuits.
Step 3: Add Buttermilk
Pour in the buttermilk and gently stir just until everything is combined. Avoid overmixing here, as vigorous mixing develops gluten, which can make your biscuits tough instead of tender and airy.
Step 4: Form Layers
Turn the dough onto a floured surface and pat it into a roughly 1-inch thick square. Now, fold it over itself 2 to 3 times, pressing down gently between folds. This layering technique is what gives these biscuits their delightful texture, creating delicate layers that fall apart with each bite.
Step 5: Cut Biscuits
Using a biscuit cutter, cut the dough into approximately 12 rounds. Try not to twist the cutter when pressing down, as a straight up-and-down motion helps preserve the biscuit’s rise.
Step 6: Rest the Dough
Place your cut biscuits on a baking sheet and cover them with a clean towel. Let them rest for 30 to 60 minutes — this is when the yeast does its magic, allowing the dough to relax and the biscuits to puff up just before baking.
Step 7: Bake
Preheat your oven to 425°F (220°C) and bake the biscuits for 15 to 20 minutes. You’ll know they’re done when they have a beautiful golden brown top and smell absolutely heavenly.
Step 8: Serve
As soon as they come out of the oven, brush them with melted butter for a glossy, flavorful finish. Serve warm and prepare to fall in love with the texture and taste of this Angel Biscuits Recipe.
How to Serve Angel Biscuits Recipe
Garnishes
A sprinkle of flaky sea salt or a drizzle of honey can elevate your Angel Biscuits Recipe to new heights. Fresh herbs like chives or rosemary finely chopped add a surprising savory touch that pairs beautifully with butter or jam.
Side Dishes
These biscuits are a perfect companion for hearty breakfasts — think scrambled eggs and crispy bacon. For dinner, they complement soups, stews, or fried chicken splendidly, soaking up sauces and adding a welcome fluffy contrast.
Creative Ways to Present
Try turning your biscuits into mini sandwiches with smoked ham and cheese for a delightful snack or appetizer. Another fun idea is to split and top them with whipped cream and fresh berries for an airy dessert that feels like a little celebration.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. Keeping them sealed helps maintain softness and prevents drying out.
Freezing
Angel Biscuits Recipe also freeze beautifully. To freeze, wrap individual biscuits in plastic wrap and place them inside a freezer-safe bag. They’ll keep well for up to two months and thaw quickly when you’re ready to enjoy them again.
Reheating
To reheat, warm them briefly in the oven at 350°F (175°C) for about 5 to 7 minutes. This helps bring back their freshly baked texture. For a quick microwave option, wrap in a damp paper towel and heat in 15-second intervals until warm.
FAQs
Can I use regular yeast instead of rapid-rise yeast?
Yes, you can substitute regular yeast, but you’ll need to allow more time for the dough to rise, typically about 1 to 2 hours depending on your kitchen temperature.
What if I don’t have shortening?
Butter alone can work, but shortening adds extra tenderness. If you skip shortening, try adding a little extra butter for a similar texture, or use vegetable oil cautiously.
Can I make these biscuits dairy-free?
Absolutely! Substitute the butter with a plant-based margarine and replace buttermilk with a dairy-free milk plus a tablespoon of vinegar or lemon juice to mimic the tang.
Why do I need both baking powder and yeast?
The combination gives these biscuits a uniquely light texture: baking powder provides an initial rise, while yeast contributes flavor and a softer crumb through a slower fermentation process.
Can these biscuits be made gluten-free?
Making a gluten-free version takes some experimentation with flour blends. You’ll want a mix designed for baking that includes xanthan gum or another binder to replicate the structure gluten provides.
Final Thoughts
This Angel Biscuits Recipe is a gem that combines simple ingredients and straightforward techniques to create an extraordinary biscuit experience. Whether it’s your first time making biscuits or you’re a seasoned pro looking for a fluffy upgrade, these biscuits will bring joy and warmth to your table. Give them a try, and soon they’ll be one of your favorite homemade treats to share with loved ones.
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Angel Biscuits Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 biscuits 1x
Description
These Angel Biscuits are flaky, tender, and layered Southern-style biscuits that combine the lightness of yeast with the richness of butter and shortening. Perfectly golden and buttery, they make an irresistible accompaniment to any meal or a delicious treat on their own.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 packet (2 ¼ teaspoons) rapid-rise yeast
Fats
- ½ cup unsalted butter, cold and cut into cubes
- ¼ cup shortening
Wet Ingredients
- 1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and yeast until thoroughly combined.
- Cut in Butter and Shortening: Add the cold, cubed butter and shortening to the dry mixture. Using a pastry cutter or fork, cut the fats into the flour until the mixture resembles pea-sized crumbs, creating the base for a flaky texture.
- Add Buttermilk: Pour in the buttermilk and gently stir just until the dough comes together. Be careful not to overmix to keep the biscuits tender and light.
- Form Layers: Turn the dough onto a floured surface and gently pat it into a 1-inch thick square. Fold the dough over itself 2 to 3 times, pressing down lightly between folds to create distinct layers that give the biscuits their flaky characteristic.
- Cut Biscuits: Use a biscuit cutter to cut out about 12 round biscuits from the dough. Press straight down without twisting to ensure proper rising.
- Rest the Dough: Place the biscuits on a baking sheet and cover them with a towel. Let them rest for 30 to 60 minutes to allow the yeast to activate and the dough to rise, enhancing the rise and fluffiness.
- Bake: Preheat the oven to 425°F (220°C). Bake the biscuits for 15 to 20 minutes or until they turn golden brown and have a light, airy texture inside.
- Serve: Brush the warm biscuits with melted butter for an extra rich finish. Serve immediately for the best taste and texture.
Notes
- Substitute buttermilk with a mixture of milk and 1 tablespoon vinegar if you don’t have buttermilk on hand.
- Handle the dough gently; overworking reduces flakiness by developing gluten.
- Make sure the butter and shortening are very cold to create biscuit layers.
- For best results, use a sharp biscuit cutter and press straight down without twisting.
- Resting time is crucial for the yeast to activate and biscuits to rise well.
- Brush with melted butter immediately after baking for added flavor and moisture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Southern American
