Homemade Angel Biscuits

Introduction

I have always been a fan of soft, flaky biscuits that melt in your mouth, and Homemade Angel Biscuits truly fit the bill. The first time I made them, I was hooked! They have the perfect balance of flakiness and tenderness, with just the right amount of buttery richness. They are so easy to make, and the dough can be prepared ahead of time, allowing the yeast to work its magic and produce light, fluffy biscuits. Whenever I make these for my family, they disappear in no time, and I always receive compliments. The combination of cold butter, buttermilk, and the yeast mixture gives these biscuits a wonderful flavor and texture that I just can’t resist. They’re the perfect addition to any meal, whether served alongside breakfast, lunch, or dinner. Let me show you how to make them from scratch, so you can enjoy the same delightful experience!

Ingredients

To make Homemade Angel Biscuits, you’ll need the following ingredients:

• 1/2 cup hot water (100 to 110 degrees)
• 1 (1/4 ounce) packet active dry yeast
• 1 teaspoon sugar
• 5 1/2 cups Lilly white yeast flour
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup cold shortening, cubed
• 2 cups buttermilk
• 1/4 cup melted butter (for brushing)

Instructions

Follow these simple steps to create Homemade Angel Biscuits:

1. Activate the Yeast:
   In a small bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Stir and let the mixture stand for 5 minutes, or until the yeast is bubbly and foamy.
2. Combine the Dry Ingredients:
   In a large mixing bowl, combine the flour, 1/4 cup sugar, and salt. Mix well to ensure even distribution of the ingredients.
3. Cut in the Butter and Shortening:
   Add the cold, cubed butter and shortening to the flour mixture. Use a pastry blender or two forks to cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter and shortening.
4. Add the Yeast and Buttermilk Mixture:
   Pour the yeast mixture and buttermilk into the flour mixture. Stir until the dough is just combined and the dry ingredients are moistened. Be careful not to overmix; you want the dough to remain a bit lumpy.
5. Chill the Dough:
   Cover the bowl with plastic wrap and refrigerate the dough for anywhere from 2 hours to 5 days. Chilling the dough will help the flavors develop and improve the texture of the biscuits.
6. Preheat the Oven:
   When you’re ready to bake, preheat the oven to 400°F (190°C).
7. Prepare the Dough for Rolling:
   Turn the dough out onto a lightly floured surface. Knead it 3 or 4 times to bring it together. If the dough is too sticky, sprinkle a little more flour as you knead.
8. Roll Out the Dough:
   Roll the dough into a 3/4-inch thick circle. Fold the dough in half and roll it out again to 3/4-inch thickness.
9. Cut the Biscuits:
   Use a 2 1/2-inch or 3-inch cookie cutter to cut out biscuits from the dough. Gather any leftover dough, roll it out again, and continue cutting until the dough is used up.
10. Prepare for Baking:
    Place the biscuits in a greased 10- or 12-inch cast iron skillet, arranging them so that they are touching. Alternatively, you can use a baking sheet lined with parchment paper. Brush the biscuits with half of the melted butter.
11. Bake:
    Bake the biscuits for 15 to 20 minutes, or until they are golden brown and puffed up.
12. Finish and Serve:
    After baking, brush the remaining melted butter over the hot biscuits. Serve warm and enjoy!

Nutrition Facts (Servings and Calories per Serving)

Here is an approximate breakdown of the nutrition information for Homemade Angel Biscuits:

• Servings: 12
• Calories per serving: 220
• Total fat: 14g
• Saturated fat: 7g
• Cholesterol: 35mg
• Sodium: 290mg
• Carbohydrates: 23g
• Fiber: 1g
• Sugars: 3g
• Protein: 3g

Note: These nutrition facts are estimates and will vary depending on the specific ingredients and portion sizes used.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

How to Serve

Homemade Angel Biscuits are versatile and can be served in a variety of ways. Here are some great ideas:

• With butter and jam: These biscuits are perfect with a dollop of butter and your favorite fruit jam for breakfast or brunch.
• With gravy: Serve them with sausage gravy or country-style gravy for a hearty Southern-style breakfast.
• As a side with dinner: These biscuits are fantastic served alongside fried chicken, soups, or salads for a comforting meal.
• With honey or maple syrup: Drizzle them with honey or maple syrup for a sweet treat.
• For sandwiches: Use these biscuits as a base for breakfast sandwiches or as a side with your favorite savory dishes.

Additional Tips

1. Chill the dough overnight: The longer the dough chills, the more flavorful and tender the biscuits will be. Aim for at least 2 hours in the fridge, but overnight is best for maximum flavor and texture.
2. Don’t overwork the dough: Overmixing the dough can lead to tough biscuits, so mix just until the ingredients are combined and handle the dough gently.
3. Use cold ingredients: Cold butter and shortening help create flaky layers in the biscuits, so make sure to use them straight from the fridge.
4. Flour your surface lightly: Too much flour can make the dough tough. Lightly flour your rolling surface, and use as little flour as possible when rolling out the dough.
5. Brush with butter twice: For extra richness, brush the biscuits with melted butter both before and after baking.

Recipe Variations

1. Cheddar Angel Biscuits: Add 1 cup of shredded cheddar cheese to the dough for a cheesy twist.
2. Garlic Herb Angel Biscuits: Add minced garlic and a teaspoon of dried herbs (like rosemary or thyme) to the dough for a savory option.
3. Sweet Angel Biscuits: For a sweeter biscuit, add a tablespoon of honey or sugar to the dough. You can also sprinkle a bit of sugar on top before baking.
4. Buttermilk Substitute: If you don’t have buttermilk, you can substitute with regular milk and 1 tablespoon of lemon juice or vinegar.
5. Bacon or Sausage Biscuits: Add crumbled cooked bacon or sausage to the dough for a meatier version of these biscuits.

Serving Suggestions

• With Eggs: Serve these angel biscuits alongside scrambled or fried eggs for a filling breakfast or brunch.
• With Sausage Gravy: Pair the biscuits with creamy sausage gravy for a classic Southern breakfast.
• As a Side to Soup or Chili: These biscuits make an excellent accompaniment to soup or chili, perfect for soaking up the broth.
• For Afternoon Tea: Serve them with clotted cream, jam, and fresh fruit for a delightful afternoon tea.

Freezing and Storage

Freezing:

• To freeze unbaked biscuits: After cutting out the biscuits, arrange them on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag and store in the freezer for up to 3 months. When ready to bake, bake straight from the freezer for an additional 5-10 minutes.
• To freeze baked biscuits: Allow baked biscuits to cool completely before freezing. Store them in an airtight container or freezer bag for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10 minutes.

Storage:

• Refrigeration: Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat them in the oven for the best texture.
• In the fridge: You can also store the dough in the fridge for up to 5 days. Just shape the biscuits and bake when you’re ready.

FAQ Section

1. Can I make these biscuits without shortening?
Yes, you can replace the shortening with more butter for a richer flavor. However, shortening helps make the biscuits extra flaky, so the texture may change slightly.

2. How can I make these biscuits fluffier?
Make sure the butter and shortening are cold, and don’t overwork the dough. Overmixing will make the biscuits dense.

3. Can I use self-rising flour instead of regular flour?
Yes, if you’re using self-rising flour, omit the baking powder and salt in the recipe.

4. How do I make these biscuits less greasy?
Be sure to use the correct proportions of butter and shortening, and avoid overbaking them, as overbaking can cause the biscuits to become dry and greasy.

5. Can I use heavy cream instead of buttermilk?
Heavy cream won’t give the biscuits the same tangy flavor

that buttermilk provides, but it can be used as a substitute in a pinch.

6. Why are my biscuits too tough?
Overmixing the dough or using warm butter and shortening can lead to tough biscuits. Handle the dough gently and don’t overwork it.

7. Can I add other spices to the dough?
Absolutely! You can add a pinch of cinnamon, nutmeg, or even cayenne pepper for a different twist.

8. How do I store leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

9. Can I use a stand mixer instead of doing it by hand?
Yes, but be careful not to overmix the dough. Use the lowest speed and mix just until combined.

10. Can I make these biscuits gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make these biscuits gluten-free. Just make sure the blend has xanthan gum or another binder to help the biscuits hold together.

Conclusion

Homemade Angel Biscuits are a classic, comforting treat that’s perfect for any occasion. With their soft, flaky texture and rich buttery flavor, these biscuits are sure to impress. Whether served with gravy, jam, or on their own, they’re always a crowd-pleaser. They’re easy to make, adaptable to your tastes, and versatile enough to pair with a variety of dishes. Whether you’re baking them for a family breakfast or as a side to dinner, these biscuits will surely become a favorite in your home!

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