Description
Learn how to make light and fluffy Angel Biscuits with this easy recipe. These biscuits are perfect for breakfast or as a side for dinner, and they freeze well too!
Ingredients
Scale
Dry Ingredients:
- 5 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup cold shortening
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (105–110°F)
- 2 cups buttermilk, cold
Instructions
- Dissolve Yeast: In a small bowl, dissolve the yeast in warm water and let stand for 5 minutes until foamy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in Butter and Shortening: Cut in the cold butter and shortening until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in the yeast mixture and cold buttermilk just until combined.
- Knead and Shape: Turn the dough onto a floured surface, knead gently, roll to 1/2-inch thickness, and cut with a biscuit cutter.
- Rise and Bake: Place biscuits on a baking sheet, let rise for 30–45 minutes, then bake at 400°F for 12–15 minutes until golden brown.
- Serve: Serve warm with butter or jam.
Notes
- For extra flaky biscuits, keep all ingredients as cold as possible.
- The dough can be refrigerated overnight before cutting and baking.
- These biscuits freeze well; reheat in a 350°F oven for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
