Description

Angel Biscuits are tender, flaky layered biscuits made with a combination of butter and shortening for a perfect texture. These light and fluffy biscuits are quick to prepare with yeast and baking powder, making them irresistibly soft with a golden crust. Ideal for breakfast or as a side for any meal, they deliver a delightful homemade touch.

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

Wet Ingredients & Fats

½ cup unsalted butter, cold and cut into cubes
¼ cup shortening
1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar)

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and rapid-rise yeast until fully combined.
Cut in Butter and Shortening: Add the cold cubed unsalted butter and shortening to the dry mixture. Using a pastry cutter or a fork, cut them into the flour mixture until the texture resembles pea-sized crumbs, ensuring even distribution for flaky layers.
Add Buttermilk: Pour in the buttermilk and gently stir the mixture until just combined. Be careful not to overwork the dough to maintain tenderness in the biscuits.
Form Layers: On a floured surface, gently pat the dough into a square about 1 inch thick. Fold the dough over itself 2 to 3 times, patting it down between folds to create distinct layers that will give the biscuits their signature flaky texture.
Cut Biscuits: Using a biscuit cutter, cut the dough into rounds. You should be able to cut about 12 biscuits from the dough. Place them evenly spaced on a baking sheet.
Rest the Dough: Cover the biscuits with a clean towel and let them rest for 30 to 60 minutes to allow slight rising and relaxation of the dough.
Bake: Preheat your oven to 425°F (220°C). Bake the biscuits for 15 to 20 minutes or until the tops are golden brown and cooked through.
Serve: Remove the biscuits from the oven and immediately brush with melted butter to add richness and shine. Serve warm for the best flavor and texture.

Notes

For a buttermilk substitute, combine 1 tablespoon of vinegar with 1 cup of milk and let it sit for 5 minutes before using.
Do not overmix the dough as it will make the biscuits tough rather than tender and flaky.
Folding the dough several times creates layers that help achieve a fluffy texture.
Brush the baked biscuits with melted butter for a glossy finish and extra flavor.
Serve warm for the best taste and texture; leftovers can be warmed in the oven.