Angel Biscuits
A fabulous cross between bread and biscuits that's light, pillowy, and tasty. Perfect for breakfast, brunch, lunch, and dinner! What's not to love?As the name suggests, Angel Biscuits are the most tender, fluffy biscuits you'll ever make. It's like the lovechild of bread and biscuits. Pair them with honey and butter, and you'll be in heaven.Makes about a dozen
- Prep time
- 1 hr 20 min
- Cook time
- 18 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ ounce (2 packages or 4½ teaspoons) active dry yeast
- 3 tablespoons (44ml) warm water ((110-115°F))
- 2 cups (473ml) buttermilk
- 5 cups (600g) all-purpose flour
- ⅓-½ cup (65-100g) sugar
- 1½ teaspoon (9g) salt
- 2 teaspoons (12g) baking powder
- 1 teaspoon (5g) baking soda
- ⅔ cup (150g) butter
- ⅔ cup (150g) shortening
- 3 tablespoons (45ml) melted butter ((optional))
Instructions
- 1
In a small bowl, dissolve yeast in warm water. Let it stand until creamy, about 5 minutes. Add buttermilk to the yeast mixture and set aside.
- 2
Meanwhile, in a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- 3
Cut shortening and butter into dry ingredients with a pastry cutter until the mixture looks like coarse meal.
- 4
Add the yeast mixture to the crumb mixture. Stir until well moistened.
- 5
Place dough out onto a lightly floured board. Turn and gently knead the dough just until it comes together and appears smooth. It shouldn't take more than one minute.
- 6
At this point, you can either cover the bowl and let it rise in the refrigerator overnight or at room temperature for 30-60 minutes.
- 7
When ready to use, roll the dough out and cut with a biscuit cutter or form balls with your hands. The dough should be about ½- inch thick.
- 8
Place on a greased baking sheet, cover, and let it rise for about 30 minutes. Then brush with butter.
- 9
Bake at 400℉ (205℃) for 12-18 minutes or until golden brown, depending on the size of your biscuits.
- 10
Serve with honey butter (or mix ⅔ cup butter with ⅓ cup honey).