Description
Homemade Angel Biscuits are tender, flaky, and buttery biscuits perfect for breakfast or as a side dish. Made with a combination of cold butter and shortening, buttermilk, and yeast for a slight rise, these biscuits offer a soft texture and rich flavor that pairs beautifully with savory or sweet toppings.
Ingredients
Scale
Yeast Mixture
- 1/2 cup hot water (100 to 110 degrees)
- 1 (1/4 ounce) packet active dry yeast
- 1 teaspoon sugar
Dry Ingredients
- 5 1/2 cups Lilly white yeast flour
- 1/4 cup sugar
- 3/4 teaspoon salt
Fats
- 1/2 cup cold butter, cubed
- 1/2 cup cold shortening, cubed
Liquids
- 2 cups buttermilk
- 1/4 cup melted butter (for brushing)
Instructions
- Activate the yeast: In a small bowl, combine the hot water and sugar, then sprinkle the active dry yeast over the top. Let it sit for about 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the yeast flour, sugar, and salt until well combined.
- Cut in fats: Add the cold cubed butter and shortening to the dry ingredients. Using a pastry blender or your fingertips, cut the fats into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
- Add liquids and knead: Pour in the activated yeast mixture and buttermilk. Stir until just combined into a sticky dough. Turn the dough onto a lightly floured surface and knead gently about 5 to 6 times until it holds together but remains soft and slightly sticky. Avoid over-kneading to keep the biscuits tender.
- Let dough rise: Place the dough back into the bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the biscuits: Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll or pat the dough to about 1-inch thickness. Use a biscuit cutter to cut out 12 biscuits and place them on a baking sheet lined with parchment paper, leaving space between each.
- Second rise: Cover the biscuits with a cloth and allow them to rise for an additional 20 minutes before baking.
- Bake the biscuits: Preheat the oven to 425°F (220°C). Bake the biscuits for 15 to 20 minutes or until golden brown on top.
- Brush with melted butter: Remove the biscuits from the oven and immediately brush the tops with melted butter for a rich, glossy finish.
- Serve warm: Allow the biscuits to cool slightly before serving them warm, perfect with honey, jam, or savory spreads.
Notes
- Use cold fats to create a flaky texture.
- Do not over-knead the dough to keep biscuits tender.
- If buttermilk is unavailable, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes as a substitute.
- For a richer flavor, brush biscuits with additional melted butter after baking.
- Biscuits are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
