Description
Homemade Angel Biscuits are a delightful blend of traditional biscuits and dinner rolls, featuring a fluffy texture achieved by the addition of yeast. These Southern American-style biscuits are tender, slightly sweet, and perfect for serving warm alongside butter, jam, or honey. They are easy to prepare with simple pantry ingredients and offer an elevated biscuit experience with flaky layers and a golden crust.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons warm water (110°F)
Dry Ingredients
- 5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet and Fat Ingredients
- 1 cup cold unsalted butter, cut into small cubes
- 2 cups buttermilk
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in 2 tablespoons of warm water at 110°F. Let it sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is active and ready.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 5 cups of all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt to evenly distribute the leavening agents and seasoning.
- Cut in Butter: Incorporate 1 cup of cold unsalted butter cubes into the dry mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter visible, which will help create flaky layers.
- Add Wet Ingredients: Stir the yeast mixture and 2 cups of buttermilk into the flour and butter mixture just until combined. The dough should be soft and slightly sticky but not wet or overly sticky.
- Knead Dough: Turn the dough onto a lightly floured surface and gently knead it 2 to 3 times to bring it together. Pat the dough into a ½-inch-thick rectangle, fold it in half, then gently pat it out again. Repeat this folding and patting process once more to develop flaky layers.
- Shape Biscuits: Roll or pat the dough to about ¾-inch thickness. Use a 2-inch biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure proper rising. Place the biscuits close together on a parchment-lined baking sheet or in a greased cast iron skillet.
- Let Rise: Cover the biscuits and let them rise in a warm spot for 30 to 45 minutes, allowing the yeast to create a light and airy texture.
- Preheat Oven: Meanwhile, preheat your oven to 400°F (200°C) so it’s ready when the biscuits have risen.
- Bake: Bake the biscuits for 15 to 18 minutes until they turn a beautiful golden brown on top and are cooked through.
- Serve: Remove from the oven and serve warm with butter, jam, or honey for a delicious treat that highlights their fluffy and tender characteristics.
Notes
- Angel biscuits combine yeast for leavening with traditional biscuit ingredients to create a tender, fluffy texture unlike typical quick biscuits.
- For convenience, you can shape the biscuits and refrigerate them overnight, then bake fresh in the morning.
