Angel Biscuits

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Few baked goods deliver the same promise of pillowy softness as angel biscuits. With their signature silky crumb and lightly golden tops, these biscuits blend the best qualities of classic southern biscuits and tender dinner rolls. The secret to their ethereal texture? A unique combination of yeast and traditional chemical leaveners. If you’re searching for a light, buttery option to wow at breakfast tables, family gatherings, or weeknight dinners, angel biscuits hold their own every time.

What Makes Angel Biscuits Special?

Angel biscuits are an ingenious hybrid between a flaky buttermilk biscuit and a yeast roll. What sets them apart is the trifecta of leaveners—active dry yeast, baking powder, and baking soda—all working together to achieve sublime lift. The yeast brings structure and loft, while baking powder and soda offer instant rise and feather-light crumb. The result is a biscuit that’s soft and airy inside, yet sturdy enough to split for sandwiches or smother with sausage gravy.

This flexibility means angel biscuits work for nearly any meal. Serve them warm in the morning with fruit preserves, alongside savory stews at dinner, or as the foundation for a hearty egg sandwich. Their subtle tang (thanks to creamy buttermilk) and just-sweet-enough finish appeal to both savory and sweet palates.

Ingredients for Angel Biscuits

Creating perfect angel biscuits starts with the right ingredients. Here’s what you’ll need to build layers of flavor and tenderness:

A Closer Look at Key Ingredients

• Active Dry Yeast: Helps these biscuits achieve their signature height. Make sure it’s fresh to ensure proper rising.
• Buttermilk: The acidity in buttermilk tenderizes the dough. If you’re in a pinch, mix whole milk with a splash of lemon juice as a substitute.
• Butter and Shortening: Chilled butter creates steam and flaky layers. Shortening boosts softness and prevents a heavy crumb.

Step-by-Step: How to Make Angel Biscuits

These biscuits are easy to prepare, even if you’re new to baking. Here’s a straightforward guide for success:

1. Activate the Yeast

Pour warm water (around 110°F) into a small bowl. Sprinkle the yeast and a small pinch of sugar over the water. Let it sit for 5-10 minutes, until bubbling and foamy. This signals the yeast is active and ready to perform.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, remaining sugar, baking powder, baking soda, and salt. Sift if you like an extra-tender crumb, but gentle mixing works just fine.

3. Cut in Butter and Shortening

Drop in cold, cubed butter and dollops of shortening. Using a pastry blender, fork, or two knives, work the fats into the flour until the mixture looks like coarse, sandy crumbs. Small butter bits should still be visible—these will create delicate layers when baked.

4. Combine Wet and Dry Components

Make a well in the flour mixture. Pour in the foamy yeast mixture and chilled buttermilk. Using a sturdy spatula or your hands, stir just until a shaggy dough forms.

5. Knead Gently

Turn out the dough onto a lightly floured surface. Knead gently 3 to 5 times—enough to bring the dough together, but not so much you toughen it. Overworking leads to denser biscuits.

6. Laminate for Layers

Pat the dough into a 1-inch thick rectangle. Fold it in half, pat it down again, and repeat the process three times. This simple layering gives biscuits extra flakiness, similar to croissants or puff pastry.

7. Cut Out Biscuits

Using a sharp, floured biscuit cutter (or the rim of a glass), punch out rounds. Press straight down without twisting to keep edges tall and even. Gather and reroll scraps once or twice, if needed.

8. Arrange and Proof

Place the biscuit rounds in a greased baking pan or on a parchment-lined sheet, with sides touching for even rising. Cover loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm, draft-free area for about 1 hour. The biscuits should puff slightly but won’t double in size.

9. Bake to Perfection

Heat the oven to 400°F (200°C). Bake biscuits for 15–18 minutes, or until golden on top and cooked through. For extra richness, brush warm biscuits with melted butter before serving.

Tips for Achieving the Perfect Angel Biscuit

Even simple recipes benefit from careful technique. These practical tips help you get the best results every time:

• Keep Ingredients Cold: Start with chilled butter, shortening, and buttermilk. Cold fat creates steamy pockets, leading to light layers.
• Work Quickly: Limit handling to prevent softening the fats and overdeveloping gluten.
• Use Fresh Leaveners: Double-check that your yeast, baking powder, and baking soda are fresh. Stale leaveners make for flat, dull biscuits.
• Skip the Twist: When cutting rounds, avoid twisting the cutter. Twisting can seal the biscuit’s edge and hinder rising.
• Crowd the Pan: Arrange biscuits so their sides touch. This guides them upward, making them even fluffier.
• Overnight Rest: Prepare the dough, cut out biscuits, and store covered in the refrigerator overnight. Bake fresh the next day for unbeatable flavor and texture.

Serving Suggestions and Variations

Angel biscuits adapt well to many uses. Here are a few ideas to try:

• Breakfast Sandwiches: Slice warm biscuits and fill with scrambled eggs, bacon, or ham.
• Sides for Soups or Stews: Their soft interiors sop up broth beautifully.
• Classic with Jam: Split, slather with butter, and spoon on preserves or honey.
• Southern Staple: Top with sausage gravy for a rustic brunch.
• Mini Shortcakes: Use as a base for strawberries and whipped cream.

Feeling adventurous? Add a handful of grated cheese, chopped chives, or cracked black pepper to the dough for a savory twist.

Storing and Freezing Angel Biscuits

Angel biscuits freeze well, making them excellent for meal prep or unexpected company. Here is how to keep them at their best:

Storing

• Short-Term: Once cooled, store biscuits in an airtight container or sealed plastic bag at room temperature for up to 2 days.
• Longer Storage: Biscuits can stay in the fridge for up to 5 days. Rewarm before serving for best texture.

Freezing

• Freeze Baked Biscuits: Wrap each cooled biscuit tightly in plastic wrap. Place in a freezer-safe container or zip-top bag. They’ll keep for 2–3 months.
• Freeze Unbaked Biscuits: Arrange cut, unbaked biscuits on a lined tray and freeze until solid, then transfer to a bag. Bake from frozen, adding a few extra minutes bake time.

Reheating

• To freshen up biscuits, bake in a 300°F oven for 5–8 minutes. A quick microwave zap also works but may make them softer rather than crisp.

Troubleshooting Common Issues

If you run into trouble, here are easy fixes for common biscuit problems:

• Flat Biscuits: Check your leaveners and yeast for freshness. Cool butter makes a difference.
• Tough Texture: Overkneading is the likely culprit. Mix just until combined.
• Dry Biscuits: Don’t skimp on fats or buttermilk. Store leftover biscuits tightly covered to maintain moisture.

Angel biscuits combine the nostalgia of southern kitchens with dependable, modern baking techniques. They’re forgiving enough for first-timers and impressive enough for special occasions. Whether you load them with savory fillings or enjoy them plain alongside a favorite meal, these biscuits bring warmth and comfort to any table. Keep a batch close at hand—whether freshly baked or stashed in the freezer—and let angel biscuits earn their place in your regular rotation.

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Angel Biscuits

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Side Dish / Cuisine: American

Prep Time 20 minutes

Cooking Time 20 minutes

Servings 18 servings

Calories 208 cal

Enjoy these heavenly angel biscuits warm from the oven. Slather them with butter and your favorite jam or honey. They’re sure to become a family favorite!

Ingredients

• 5 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons warm water (110°F)
• 2-4 tablespoons melted unsalted butter (for brushing after baking)
• 1/4 cup shortening
• 2 cups buttermilk
• 3/4 cup cold unsalted butter, cubed
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/4 cup granulated sugar

Instructions

1. In a small bowl, dissolve yeast in warm water. Let it stand. Wait until foamy, about 5 minutes.
2. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk them together.
3. Use a pastry cutter or your fingers. Cut in the cold butter and shortening. Continue until the mixture resembles coarse crumbs.
4. Make a well in the center of the flour mixture. Pour in the yeast mixture. Pour in the buttermilk. Stir until the dough comes together.
5. Turn the dough out onto a lightly floured surface. Gently knead a few times until smooth. Do not overwork the dough.
6. Pat the dough into a 1-inch thick rectangle. Fold the dough in half. Pat it out again. Repeat this process 3-4 times to create layers.
7. Use a floured 2-inch round biscuit cutter. Cut out biscuits.
8. Place the biscuits in a greased 10-inch cast iron skillet or on a parchment-lined baking sheet. Arrange them so their sides touch for maximum rise. Cover loosely with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
9. Preheat the oven to 400°F. Bake the biscuits for 15-20 minutes. Bake until golden brown.
10. Brush with melted butter immediately after removing from the oven. Serve. Enjoy.