Description
These Homemade Angel Biscuits are fluffy, tender, and slightly sweet with a delicate rise thanks to the combination of yeast and baking powder. Perfectly golden and soft on the inside, they make an ideal accompaniment for breakfast or any meal. The addition of both butter and shortening gives the biscuits a rich texture and buttery flavor.
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
Fat
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup shortening
Yeast Mixture
- 2 teaspoons active dry yeast
- 1/4 cup warm water (about 110°F)
Liquid
- 2 cups buttermilk
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Cut in Fats: Use a pastry blender or two forks to cut the cold butter and shortening into the dry ingredients until the mixture resembles coarse crumbs, ensuring even distribution of fat.
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water (approximately 110°F) and let it sit for 5 minutes until it becomes frothy, indicating the yeast is active.
- Combine Ingredients: Add the yeast mixture and buttermilk to the flour mixture. Stir gently until a cohesive dough forms, being careful not to overmix.
- Knead Dough: Turn the dough out onto a floured surface and gently knead 3–4 times to bring everything together without overworking the gluten.
- Roll and Cut: Roll the dough out to about 1-inch thickness, then use a biscuit cutter to cut out the individual biscuits. Re-roll any scraps to make additional biscuits.
- Proof Biscuits: Place the cut biscuits onto a baking sheet, cover with a clean towel, and let them rise in a warm place for 30 minutes to allow them to puff up slightly.
- Preheat Oven: While the biscuits are proofing, preheat your oven to 400°F (200°C) to ensure proper baking temperature.
- Bake Biscuits: Bake the biscuits in the preheated oven for 15–20 minutes or until they turn golden brown on top.
- Serve: Remove the biscuits from the oven and serve warm, complemented with butter, honey, or your favorite spread for a delightful treat.
Notes
- For best results, make sure your butter and shortening are very cold before cutting into the flour mixture.
- Do not over-knead the dough; this keeps the biscuits tender and fluffy.
- If you don’t have buttermilk, you can substitute with regular milk plus 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- The yeast proofing step is essential to give the biscuits a light texture and slight rise alongside the baking powder.
- Biscuits are best enjoyed fresh out of the oven but can be reheated gently later.
