Description
hese Homemade Angel Biscuits are soft, flaky, and buttery—perfect for breakfast, brunch, or as a side to any meal. With a slight tang from the buttermilk and a rich buttery flavor, these biscuits are a crowd favorite. They are easy to make and can be prepared ahead of time for convenience. Serve them warm with butter or jam for the ultimate comfort food experience!
Ingredients
Scale
- 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
- Activate the Yeast:
In a small bowl, combine warm water, yeast, and 1 teaspoon of sugar. Let stand for 5 minutes until the yeast is bubbly and foamy. - Prepare Dry Ingredients:
In a large bowl, combine the yeast flour, 1/4 cup sugar, and salt. Stir until well combined. - Cut in Butter and Shortening:
Add the cold butter and cold shortening to the dry ingredients. Use a pastry blender or two forks to cut the fats into the flour mixture until it becomes crumbly. - Combine with Wet Ingredients:
Pour the yeast mixture and buttermilk into the flour mixture. Stir until the dough is just moist and combined. Do not overwork the dough. - Chill the Dough:
Cover the bowl with plastic wrap and refrigerate for 2 hours to 5 days. This helps to develop the flavor and ensures tender biscuits. - Preheat the Oven:
Preheat your oven to 400°F (200°C). - Knead the Dough:
Turn the dough out onto a floured surface. Knead the dough 3-4 times. If the dough is too sticky, sprinkle a little more flour while kneading. - Roll the Dough:
Roll the dough into a 3/4-inch thick circle. Fold it in half and roll it out again to 3/4-inch thickness. - Cut the Biscuits:
Use a 2 1/2-inch or 3-inch cookie cutter to cut out the biscuits. You can also use a glass if you don’t have a cutter. - Prepare for Baking:
Place the biscuits in a greased 10- or 12-inch cast iron skillet, making sure the biscuits are touching each other. Alternatively, use a baking sheet lined with parchment paper. Brush the tops of the biscuits with half of the melted butter. - Bake:
Bake the biscuits for 15-20 minutes, or until golden brown on top. - Finish and Serve:
Brush the remaining melted butter over the biscuits and serve warm. Enjoy!
Notes
- Dough storage: The dough can be refrigerated for up to 5 days, which makes these biscuits great for meal prepping.
- Flakiness tip: Make sure the butter and shortening are cold when cutting them into the flour. This helps create the flaky texture.
- Freezing dough: You can freeze the unbaked biscuits for up to 3 months. Just freeze the shaped biscuits on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Baking pan options: While a cast-iron skillet gives these biscuits a crispy edge, you can use a regular baking sheet lined with parchment paper.
- Use good-quality flour: For the best results, use high-quality flour like Lilly White Yeast Flour, which is known for producing light, fluffy biscuits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 2g
- Sodium: 380
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg