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
Scale
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
