Description
Angel Biscuits are a heavenly blend of yeast, baking powder, and baking soda that creates the lightest, fluffiest biscuits with a golden crust. Perfectly buttery and tender, these biscuits are ideal for breakfast or any time you crave a flaky, flavorful bread accompaniment.
Ingredients
Scale
Yeast Mixture
- 4 1/2 teaspoons (2 packages or 14 g) active yeast
- 3 tablespoons warm water (110 to 115°F)
Dry Ingredients
- 5 cups (700 g) all-purpose flour
- 1/4 cup (50 g) white sugar
- 1 1/2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Fats
- 1/2 cup (115 g) butter, cold
- 1/2 cup (95 g) shortening, cold
- 3 tablespoons melted butter (for brushing)
Liquids
- 2 cups buttermilk
Others
- Extra flour for forming and cutting biscuits
Instructions
- Activate Yeast: Place the yeast and warm water in a small bowl and stir to dissolve until a thick paste forms.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, kosher salt, baking powder, and baking soda using a balloon whisk.
- Incorporate Fats: Cut the cold butter and shortening into 1/2-inch chunks and sprinkle over the dry ingredients. Use your fingers to smash and break them down until flattened to roughly pea-sized pieces.
- Mix Wet Ingredients: Stir the yeast paste into the buttermilk to loosen it, then add this mixture to the dry ingredients. Stir with a large spatula until a rough dough forms. Knead the dough a few times with your hands to fully incorporate any dry bits.
- Fold the Dough: Lightly flour a clean surface. Turn the dough out and pat it into a 1-inch thick rectangle. Fold it in half, rotate 90 degrees, pat again to 1-inch thick, and repeat this folding and patting two more times, lightly flouring the surface as needed. Finish with a 1-inch thick pat.
- Cut Biscuits: Flour a 2-inch round biscuit cutter and press straight down without twisting to cut biscuit rounds from the dough. Gather scraps and cut additional biscuits until all dough is used.
- Prepare for Rising: Brush a 12-inch cast iron skillet with some melted butter. Arrange biscuits so they touch slightly. Use another pan for any extra biscuits. Cover with plastic wrap and let rise at room temperature for 1 hour.
- Preheat Oven: About 15 minutes before rising completes, preheat oven to 400°F (204°C).
- Brush and Bake: After rising, brush the remaining melted butter over tops of biscuits. Bake in preheated oven for 16 to 18 minutes until golden brown.
- Cool and Serve: Let biscuits cool in the pan for 10 minutes before transferring to a rack. Serve warm with butter, honey, or jam.
Notes
- Angel biscuits achieve a light, fluffy texture through the combination of yeast, baking powder, and baking soda.
- Handle the dough gently during folding to preserve its airy structure.
- Do not twist the biscuit cutter when cutting to maintain biscuit rise and shape.
- Butter and shortening should be cold for best texture.
- Use a well-seasoned cast iron skillet for even baking and a beautiful crust.
- Letting the dough rise for a full hour is key to developing the light texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 253 kcal
- Sugar: 4 g
- Sodium: 304 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 21 mg
