Description

Angel Biscuits are irresistibly light and fluffy, made unique by the combination of yeast, baking powder, and baking soda. These biscuits boast a heavenly texture that sets them apart from traditional recipes, perfect for breakfast or as a comforting side. They are baked to a golden brown perfection and are ideal served warm with butter, honey, or jam.

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) cold butter
1/2 cup (95 g) cold shortening
3 tablespoons melted butter (for brushing)

Wet Ingredients

2 cups buttermilk

Others

Extra flour for forming and cutting biscuits

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Instructions

Activate Yeast: In a small bowl, combine the active yeast and warm water. Stir until it dissolves into a thick paste, signaling the yeast is active and ready for use.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, kosher salt, baking powder, and baking soda thoroughly to ensure even distribution of leavening agents.
Incorporate Fats: Cut the cold butter and shortening into 1/2-inch chunks. Sprinkle them over the dry ingredients, then use your fingers to smash and break them down until they resemble pea-sized pieces, creating a flaky texture.
Combine Wet Mixture: Stir the yeast paste into the buttermilk to loosen it slightly, then pour into the flour mixture. Stir with a large spatula until a rough dough forms. Knead lightly by hand a few times to incorporate any dry crumbs.
Fold the Dough: Sprinkle flour on a clean surface and pat the dough into a rough 1-inch thick rectangle. Fold it in half, rotate 90 degrees, and repeat the patting and folding two more times, maintaining the dough at an inch thick. Use flour to prevent sticking, being gentle to keep the dough light.
Cut Biscuits: Flour a 2-inch round biscuit cutter and press straight down into the dough to cut rounds without twisting. Gather scraps and repeat until all dough is used.
Prepare for Rising: Brush a large 12-inch cast iron skillet with some melted butter and arrange biscuits close enough to touch but not overcrowded. Use an additional pan for any extra biscuits. Cover with plastic wrap and let rise for 1 hour.
Preheat Oven: About 15 minutes before rising is complete, preheat the oven to 400°F to ensure it’s ready for baking.
Apply Final Butter and Bake: Brush remaining melted butter over tops of risen biscuits, microwaving butter briefly if needed to remelt. Bake in the preheated oven for 16 to 18 minutes until golden brown.
Cool and Serve: Let the biscuits cool in the skillet for 10 minutes, then transfer to a cooling rack. Serve warm with butter, honey, or your favorite jam for a delightful treat.

Notes

For the fluffiest biscuits, do not overwork the dough; gentle folding creates tender layers.
The combination of yeast, baking powder, and baking soda gives these biscuits their signature airy texture and slight rise.
Using cold butter and shortening is essential to creating flaky layers.
If you have leftover biscuits, freeze them before rising and bake directly from frozen adding a few extra minutes to the baking time.
Try serving with honey or your choice of jam for a sweet contrast to the buttery biscuits.

Nutrition

Serving Size: 1 biscuit
Calories: 253
Sugar: 4 g
Sodium: 304 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 21 mg