Description
Homemade Angel Biscuits are fluffy, buttery biscuits made with a unique combination of yeast and baking powder for an extra light and airy texture. These biscuits are perfect for breakfast or as a side for any meal, featuring a tender crumb and golden crust from baking at a high temperature.
Ingredients
Scale
Dry Ingredients
- 5 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 cups cold buttermilk
- 2 tsp active dry yeast
- ¼ cup warm water (105°F to 115°F)
Fats
- ½ cup unsalted butter, cold and cubed
- ½ cup cold shortening
Instructions
- Activate Yeast: Dissolve the active dry yeast in warm water (between 105°F to 115°F) and let it sit for 5 to 10 minutes until the mixture becomes foamy. This ensures the yeast is active and ready to help the dough rise.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well to distribute the leavening agents evenly throughout the flour.
- Cut in Fats: Using a pastry cutter or clean hands, blend the cold, cubed unsalted butter and cold shortening into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky biscuit texture.
- Add Liquids: Pour in the cold buttermilk and the activated yeast mixture. Stir gently with a spoon or spatula until a soft dough forms. Avoid over-mixing, which can result in tough biscuits.
- Knead & Roll: Lightly knead the dough on a floured surface just until it comes together. Roll out the dough to your desired thickness and cut into biscuit shapes using a biscuit cutter or glass.
- Proof (Optional): For extra fluffy biscuits, allow the cut biscuits to rise slightly in a warm area for about 30 minutes before baking. This gives the yeast additional time to create air pockets.
- Bake: Preheat your oven to 400°F (200°C). Place the biscuits on a baking sheet and bake for 12 to 15 minutes, or until they turn golden brown. If desired, brush the tops with melted butter immediately after baking for extra richness.
Notes
- To ensure flaky biscuits, keep the butter and shortening as cold as possible until cutting into the flour.
- Do not over-knead the dough to maintain tenderness.
- Proofing is optional but recommended for a lighter texture.
- Use fresh yeast to ensure proper rising.
- Brush with butter right after baking for a shiny, flavorful crust.
