Description
These Angel Biscuits are a delightful blend of flaky layers and tender crumb, made with a combination of yeast and baking powder for a unique rise and soft texture. Perfectly buttery and golden, these biscuits are ideal for breakfast or as a side to any meal.
Ingredients
Scale
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
Fats
- ½ cup unsalted butter, cold and cut into cubes
- ¼ cup shortening
Liquids
- 1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar)
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 unsalted butter cubes and shortening to the dry ingredients. Using a pastry cutter or fork, cut the fats into the flour mixture until it resembles pea-sized crumbs, ensuring the fats remain cold for flaky texture.
- Add Buttermilk: Pour in the buttermilk and stir gently until just combined, careful not to overmix to keep the biscuits tender.
- Form Layers: Turn the dough onto a floured surface and gently pat it into a square about 1 inch thick. Fold the dough over itself 2 to 3 times, patting down between folds to create flaky layers.
- Cut Biscuits: Use a biscuit cutter to cut the dough into approximately 12 round biscuits, re-rolling scraps as needed.
- Rest the Dough: Place the cut biscuits on a baking sheet, cover them with a towel, and allow them to rest for 30 to 60 minutes. This resting period helps the yeast to activate for a light rise.
- Bake: Preheat the oven to 425°F (220°C). Bake the biscuits for 15 to 20 minutes or until they turn golden brown and cooked through.
- Serve: Brush the hot biscuits with melted butter and serve warm to enjoy their soft, flaky texture and rich flavor.
Notes
- Using cold butter and shortening is essential for creating flaky layers.
- If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes as a substitute.
- Do not overwork the dough to avoid tough biscuits.
- Resting the dough allows the yeast to activate, contributing to the biscuit’s rise and fluffiness.
- Biscuits are best served fresh but can be reheated in a low oven to retain softness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
