Description
Angel Biscuits are the perfect blend of biscuit and dinner roll, offering a soft, fluffy texture that melts in your mouth. Made with multiple leavening agents like yeast, baking powder, and baking soda, these light and fluffy biscuits are perfect for any meal—whether it’s breakfast, dinner, or a holiday feast.
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
½ cup unsalted butter, cold and cut into cubes
¼ cup shortening
1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar)
Instructions
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Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and yeast.
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Cut in Butter and Shortening: Add the cold butter and shortening to the dry ingredients. Use a pastry cutter or fork to cut them into the flour mixture until it resembles pea-sized crumbs.
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Add Buttermilk: Pour in the buttermilk and stir until just combined. Do not overwork the dough.
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Form Layers: On a floured surface, gently pat the dough into a square about 1 inch thick. Fold the dough over itself 2–3 times, patting it down between folds, to create layers.
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Cut Biscuits: Use a biscuit cutter to cut the dough into rounds. You should get about 12 biscuits.
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Rest the Dough: Place the cut biscuits on a baking sheet, cover with a towel, and let rest for 30–60 minutes.
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Bake: Preheat your oven to 425°F (220°C). Bake the biscuits for 15-20 minutes, or until golden brown.
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Serve: Brush with melted butter and serve warm.
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
