Description
These homemade angel biscuits are fluffy, tender, and slightly sweetened with a hint of yeast for a delightful rise. Perfectly golden on the outside and soft inside, they make an ideal breakfast or side for any meal.
Ingredients
Scale
Dry Ingredients
- 5 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Fat
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup shortening
Yeast Mixture
- 2 teaspoons active dry yeast
- 1/4 cup warm water (about 110°F)
Wet Ingredient
- 2 cups buttermilk
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Cut in Fats: Use a pastry blender or two forks to cut the cold butter and shortening into the dry mixture until it resembles coarse crumbs, ensuring a flaky texture in the biscuits.
- Dissolve Yeast: In a small bowl, dissolve the active dry yeast in the warm water and let it sit for about 5 minutes until frothy, activating the yeast for better rise.
- Combine Wet and Dry: Add the yeast mixture and buttermilk to the flour mixture. Stir gently until the dough just comes together, avoiding overmixing which can toughen the biscuits.
- Knead Dough: Turn the dough out onto a floured surface and knead gently 3–4 times to bring the ingredients together evenly without overworking.
- Roll and Cut: Roll the dough to 1-inch thickness and cut out biscuits with a biscuit cutter. Re-roll scraps as necessary to maximize yield.
- Let Rise: Place the biscuits on a baking sheet, cover with a clean towel, and let them rise for 30 minutes to develop a light, airy texture.
- Preheat Oven: While the biscuits rise, preheat the oven to 400°F (200°C) for optimal baking temperature.
- Bake: Bake the biscuits for 15–20 minutes or until golden brown, indicating they are cooked through and perfectly crispy on the outside.
- Serve: Serve warm with butter, honey, or your favorite spread for a delicious treat.
Notes
- Ensure butter and shortening are very cold to achieve flaky biscuit texture.
- Do not over-knead the dough; gentle handling keeps biscuits tender.
- Warm the water to about 110°F to properly activate the yeast without killing it.
- If you don’t have buttermilk, use 2 cups of milk mixed with 2 tablespoons of lemon juice or vinegar and let sit for 5 minutes before using.
- Bake biscuits immediately after rising to ensure the best fluffiness and rise.
