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Angel Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 177 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cut Biscuits: Use a biscuit cutter to cut the dough into approximately 12 rounds. Handle the dough gently to preserve the layers.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/angel-biscuits-recipe-2/