Description
Homemade Angel Biscuits are a delightful hybrid between traditional flaky biscuits and soft dinner rolls, enriched with yeast for extra lift and texture. These Southern American-style biscuits boast a tender crumb with flaky layers, perfect for serving warm alongside butter, jam, or honey. Their make-ahead convenience makes them an excellent choice for busy mornings or special brunches.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons warm water (110°F)
Dry Ingredients
- 5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Butter and Liquids
- 1 cup cold unsalted butter (cut into small cubes)
- 2 cups buttermilk
Instructions
- Dissolve Yeast: In a small bowl, dissolve the active dry yeast in 2 tablespoons of warm water (110°F). Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 5 cups of all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt to ensure even distribution of leavening agents and seasoning.
- Cut in Butter: Incorporate 1 cup of cold unsalted butter, cut into small cubes, into the dry mixture using a pastry cutter or your fingers. Continue until the mixture resembles coarse crumbs, with small pea-sized pieces of butter remaining.
- Add Wet Ingredients: Stir in the foamy yeast mixture and 2 cups of buttermilk just until combined. The dough will be soft and slightly sticky; avoid overmixing to keep the biscuits tender.
- Knead and Fold Dough: Turn the dough onto a lightly floured surface and gently knead it 2–3 times. Pat the dough into a 1/2-inch thick rectangle, fold it in half, then pat out again. Repeat this folding process once more to create flaky layers.
- Shape Biscuits: Roll or pat the dough to about 3/4-inch thickness and cut out biscuits with a 2-inch biscuit cutter. Place the biscuits close together on a parchment-lined baking sheet or in a greased cast iron skillet for moist sides.
- Let Rise: Cover the biscuits and allow them to rise in a warm spot for 30–45 minutes until slightly puffy, which helps develop a light texture.
- Preheat Oven and Bake: Preheat your oven to 400°F (200°C). Bake the risen biscuits for 15–18 minutes until golden brown on top.
- Serve: Serve the biscuits warm with butter, jam, or honey for a comforting treat.
Notes
- Angel biscuits combine the fluffy texture of dinner rolls with the flaky layers of traditional biscuits due to the use of yeast.
- For make-ahead preparation, shape the biscuits and refrigerate them overnight. Bake directly from the fridge the next day, adding a few extra minutes to the baking time.
