If you are on the lookout for a biscuit that is soft, flaky, and carries a slight sweetness with heavenly layers, this Angel Biscuits Recipe is your new best friend in the kitchen. Combining the magic of yeast with classic biscuit ingredients, these biscuits emerge golden, tender, and perfectly layered every time. Whether you’re planning a cozy brunch or need a comforting side to your dinner, these Angel Biscuits will quickly become a staple that everyone asks for again and again.
Ingredients You’ll Need
The beauty of the Angel Biscuits Recipe lies in its simple, yet thoughtful selection of ingredients that work in harmony to create that delicate texture and buttery flavor. Each component plays a vital role, from the yeast that gives the biscuits a lovely rise to the cold butter and shortening which ensure those irresistible flaky layers.
- All-purpose flour: The foundation of the dough, providing structure and tenderness.
- Granulated sugar: Adds a touch of sweetness to enhance flavor.
- Baking powder: Gives the biscuits an initial rise and lightness.
- Baking soda: Helps with browning and aids in texture.
- Kosher salt: Balances sweetness and highlights other flavors.
- Rapid-rise yeast: Creates that signature fluffy, airy texture with a gentle yeast flavor.
- Unsalted butter (cold): Critical for flaky layers and rich taste.
- Shortening: Works alongside butter to keep biscuits tender and soft.
- Buttermilk: Adds tang and moisture, reacting with leaveners for a tender crumb.
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 thorough mixing ensures your leaveners and seasonings are evenly distributed, which is key to an even rise and consistent flavor.
Step 2: Cut in Butter and Shortening
Add the cold, cubed butter and shortening to your dry mix. Using a pastry cutter or fork, cut the fats into the flour until the mixture resembles pea-sized crumbs. This process is crucial for creating those flaky layers that make the Angel Biscuits Recipe truly special.
Step 3: Add Buttermilk
Pour the buttermilk into the bowl and gently stir until just combined. Overmixing can develop gluten, leading to tougher biscuits. So keep your mixing light and easy to maintain a soft, tender dough.
Step 4: Form Layers
On a floured surface, gently pat the dough into a square approximately 1 inch thick. Fold the dough over itself two to three times, gently patting it down between folds to create multiple layers that will puff up beautifully during baking.
Step 5: Cut Biscuits
Use a biscuit cutter to cut rounds from the dough and arrange them on a baking sheet. The folding creates defined layers that will help your biscuits reach that flaky, airy texture everyone loves.
Step 6: Rest the Dough
Cover the cut biscuits with a clean towel and let them rest for 30 to 60 minutes. This resting time allows the yeast to activate, resulting in light, fluffy biscuits with a subtle yeasty aroma.
Step 7: Bake
Preheat your oven to 425°F (220°C) and bake the biscuits for 15-20 minutes until they’re golden brown on top. Keep an eye on them as baking times can vary, but you’re looking for that perfect warm golden color.
Step 8: Serve
Right after baking, brush the biscuits with melted butter to give them a glossy finish and extra richness. Serve them warm to enjoy the full experience of this delightful Angel Biscuits Recipe.
How to Serve Angel Biscuits Recipe
Garnishes
Though delicious on their own, these biscuits love a little something extra. Try a pat of honey butter, a sprinkle of fresh herbs like chives or rosemary, or even a dab of your favorite jam to complement the subtle sweetness and flaky texture of the Angel Biscuits Recipe.
Side Dishes
These biscuits shine alongside a hearty stew, creamy scrambled eggs, or crispy fried chicken. They soak up gravies and sauces like a dream, making them the perfect side to just about any comfort food meal.
Creative Ways to Present
Try splitting the biscuits open and filling them with fried chicken and pickles for a Southern-style sandwich, or layer with ham, cheese, and a fried egg for an unbeatable breakfast stack. The versatility of the Angel Biscuits Recipe means you can get wonderfully creative and always impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover biscuits in an airtight container at room temperature for up to two days. To maintain freshness, place a paper towel in the container to absorb excess moisture and prevent sogginess.
Freezing
You can freeze these biscuits after baking. Wrap them individually in plastic wrap and place them in a freezer bag for up to one month. When you want to enjoy them, thaw at room temperature or reheat from frozen.
Reheating
Reheat leftover biscuits in a warm oven at 350°F (175°C) for 5 to 10 minutes to restore their flaky texture. Alternatively, a quick zap in the microwave wrapped in a damp paper towel can bring back some of their softness.
FAQs
Can I substitute the buttermilk in the Angel Biscuits Recipe?
Absolutely! If you don’t have buttermilk, use regular milk with a tablespoon of vinegar or lemon juice added and let it sit for a few minutes. This acidity replicates buttermilk’s effect on the dough perfectly.
Why is yeast used along with baking powder and baking soda?
Using both yeast and chemical leaveners creates biscuits that are both tender and fluffy with a slight rise from yeast fermentation. This combination gives the Angel Biscuits Recipe its unique texture and depth of flavor.
Can I make these biscuits vegan?
With some substitutions like plant-based butter and a dairy-free milk with vinegar, you can create a vegan-friendly version, but you might lose some of the classic flaky texture and subtle richness that dairy provides.
How do I get the layers in the biscuits?
Folding the dough over itself two to three times after initial mixing creates those beautiful layers. Keep the ingredients cold and handle the dough gently for the best results.
Can I prepare the dough ahead of time and bake later?
Yes! After cutting the biscuits, cover and refrigerate the dough for up to 24 hours. Let it come to room temperature and rise for about 30 minutes before baking.
Final Thoughts
Trying the Angel Biscuits Recipe is like inviting a little bit of bakery magic into your own kitchen. With its tender crumb, subtle sweetness, and layered flakes, these biscuits are a joyful treat everyone will love. Don’t wait to whip up a batch and enjoy the simple pleasures of homemade biscuits that taste like a warm hug.
Print
Angel Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 15 minutes (including dough resting time)
- Yield: 12 biscuits
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Description
Angel Biscuits are a light, flaky, and tender biscuit recipe made with a combination of yeast and baking powder for extra fluffiness. These biscuits feature layers created by folding the dough, and a buttery, slightly tangy flavor from buttermilk, resulting in perfect golden brown biscuits that are delicious served warm with melted butter.
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
Liquid
- 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 rapid-rise yeast to evenly distribute all dry ingredients.
- Cut in Butter and Shortening: Add the cold unsalted butter cubes and shortening to the dry mixture. Using a pastry cutter or fork, cut the fats into the flour mixture until it resembles pea-sized crumbs, which creates flaky layers.
- Add Buttermilk: Pour in the buttermilk and gently stir the dough until just combined. It’s important not to overwork the dough to keep biscuits tender and flaky.
- Form Layers: Turn the dough out onto a floured surface and gently pat it into a square about 1 inch thick. Fold the dough over itself 2 to 3 times, patting it down between folds to build layers visible in the finished biscuit.
- Cut Biscuits: Use a biscuit cutter to cut the dough into approximately 12 rounds. Handle the dough gently to preserve the layers.
- Rest the Dough: Place the biscuit rounds on a baking sheet, cover them with a towel to keep moist, and let them rest for 30 to 60 minutes. This resting period allows the yeast to activate and helps create a light texture.
- Bake: Preheat the oven to 425°F (220°C). Bake the biscuits for 15 to 20 minutes or until they turn golden brown and puffed up.
- Serve: Remove the biscuits from the oven, brush with melted butter for extra richness and shine, then serve warm to enjoy their fluffy texture and buttery flavor.
Notes
- For a buttermilk substitute, combine 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes before using.
- Do not overmix the dough to keep biscuits tender and flaky.
- Covering the dough while resting prevents drying out and helps the yeast activate.
- Use cold butter and shortening for best flaky layers.
- Handle dough gently when cutting and transferring biscuits to preserve the airiness.
- Brush biscuits with melted butter right after baking for extra flavor and a golden finish.
