HOMEMADE ANGEL BISCUITS
Soft, fluffy, slightly sweet, and rich in butter, Angel Biscuits are a delightful cross between a biscuit and a roll. For breakfast, dinner, or a special holiday meal, they are ideal because they are so simple to prepare. The combination of yeast, baking soda, and baking powder gives them a distinctive rise and a wonderfully tender crumb, which is essential to their light texture. They’re a popular because of their buttery flavor and light texture, and after you try them, you’ll see why they’re frequently called “angel biscuits.”
The biscuits made with this recipe have a perfectly golden exterior and a soft, melt-in-your-mouth interior. For a hearty and filling supper, serve them with jam, honey, or as a side dish for fried chicken or gravy.
Components:
All-purpose flour (plus extra for rolling): 2 cups
One tablespoon each of baking powder and sugar
One teaspoon of baking soda
Half a teaspoon of salt
1/4 cup diced cold butter
A quarter cup of shortening (or extra butter)
One packet (2 1/4 teaspoons) of active dry yeast
1/4 cup of warm water (approximately 45°C/110°F)
3/4 cup buttermilk (or ordinary milk sourened with 1 tablespoon vinegar or lemon juice)
For brushing, use two tablespoons of melted butter.
Tools:
Big bowl for mixing
Whisky
Fork or pastry cutter (to cut in the butter)
Round cutter, biscuit cutter, or rolling pin
Pastry paper for baking sheets (optional, for easier cleanup)
Small bowl (for melting butter)
Getting ready:
1. Activate the Yeast:
Duration: 5 minutes
In a small bowl, combine the warm water with the packet of active dry yeast and the tablespoon of sugar. Stir gently to dissolve the yeast and sugar.
Let the mixture sit for about 5 minutes, or until it gets frothy. If the mixture doesn’t foam, the yeast may be inactive, and you should try again with a new packet of yeast.
2. Mix Dry Ingredients:
Duration: three minutes
In a large mixing basin, whisk together the flour, baking powder, baking soda, and salt.
Cut the cold butter and shortening into small cubes, and add them to the dry ingredients.
Use a pastry cutter, fork, or your fingertips to massage the butter and shortening into the flour until the mixture resembles coarse crumbs. The butter should be pea-sized or smaller.
3. Combine Wet Ingredients:
Duration: two minutes
Add the activated yeast mixture and the buttermilk to the flour and butter mixture.
Stir with a wooden spoon or spatula until the dough begins to come together. As is typical, it will be sticky.
Place the dough on a surface dusted with flour.
4. Work the dough with your hands:
Duration: two minutes
Gently knead the dough 4-5 times, just until it comes together. Avoid overworking the dough as this may result in dense biscuits.
Using a rolling pin, roll out the dough until it is about 1/2 inch thick.
5. Slice the cookies:
Duration: two minutes
Use a biscuit cutter or round cutter (about 2 inches in diameter) to cut the dough into rounds. Press straight down without twisting the cutter to ensure the biscuits rise properly.
Gather any leftover dough, roll it out again, and cut additional biscuits.
6. Prepare the biscuits:
Duration: 12 to 15 minutes
Set the oven temperature to 450°F (230°C).
Arrange the biscuit rounds on a baking sheet coated with parchment paper or a lightly greased baking sheet, positioning them near together for soft edges or spaced apart for crispier sides.
Brush the tops of the biscuits with the melted butter to promote a golden-brown color.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top and cooked through.
7. Offer:
Duration: two minutes
Once baked, remove the biscuits from the oven and allow them to cool slightly before serving.
Enjoy your angel biscuits warm with your preferred butter, jam, or honey after brushing with a little additional melted butter, if you’d like.
Serving Recommendations:
For breakfast, serve with sausage, bacon, or scrambled eggs for a filling breakfast.
With Gravy: For a traditional Southern breakfast, these biscuits go well with sausage gravy.
Serve them with roasted veggies, fried chicken, or a thick soup for dinner.
With Butter or Jam: For a tasty snack or side dish, spread with butter, homemade jam, honey, or marmalade.
Remarks:
Make-Ahead: You may prepare these biscuits in advance and freeze them for later use. Put the raw biscuits on a baking sheet and freeze until they set. After that, move them to a container or bag that may be frozen. When it’s time to bake, put the frozen biscuits straight onto the baking sheet and bake for 15 to 18 minutes at 450°F (230°C).
Buttermilk Substitute: If buttermilk is not available, you can use ordinary milk by mixing in 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes or so to thicken and slightly sour it.
Fluffy Biscuits: To achieve even fluffier biscuits, consider packing them closely together on the baking sheet, just touching, to promote even rising and sensitive, soft edges.
Flavor Variations: For added flavor, you can incorporate chopped herbs (such thyme or rosemary), shredded cheese, or even fried bacon bits into the dough.
Storage:
Refrigeration: Although biscuits are best enjoyed fresh, any leftovers can be kept for up to two days at room temperature in an airtight container.
Freezing: You can keep baked biscuits in the freezer for up to a month. Just reheat them in the oven for 5 to 7 minutes at 350°F (175°C).
In summary:
Light, soft, and buttery, these homemade angel biscuits have the perfect balance of sweetness. While the butter and shortening give them a rich, flaky texture, the yeast and baking powder guarantee a gorgeous rise. These angel biscuits are guaranteed to be a success at your table whether you serve them as a snack, dinner side dish, or brunch. They’ll immediately become a family favorite and are ideal for any occasion. Have fun!