Angel Biscuits – a cross-product between bread and biscuits that are utterly light, pillowy and tasty biscuits. Perfect for breakfast/brunch, lunch and even for dinner! What’s not to love?
These Angel biscuits are the most tender, light, pillowy and tasty biscuits you would ever make. I would say, it is a by product of bread and biscuits, that is if they were to get married and have a child. Pair them with honey butter and you are in heaven. Serve them for breakfast or any meal and it is a heavenly treat
I must admit, I do have a weakness for anything made with flour- bread, biscuits, cakes you name it …am in. Sometimes, I believe, it is tied to my identity. We ate everything with bread and it was my go-to meal when the food (vegetables) at home was not up to par.
Making these biscuits is incredibly quick and easy at home. Maybe, if it is the smell of the biscuits wafting through the air that gets me or maybe is the actual taste of the bread. Either way, it is always an adventure – playing with the dough and the first bite- Priceless!
Don’t be scared by the yeast or the chilling time in this recipe. The rewards are outstanding. There is hardly any kneading involved- I would not call rolling the dough 4-5 times intense. Serve them with honey butter.
Angel Biscuits - a cross-product between bread and biscuits that are utterly light, pillowy and tasty biscuits.
- 1/2 oz. active or 4 1/2 teaspoons active dry yeast
- 3 tablespoon water warm (110° – 115°F)
- 2 cups buttermilk or sour milk
- 5 cups all-purpose flour
- 1/3 -1/2 cup sugar
- 1 1/2 teaspoon salt
- 2 tsps. baking powder
- 1 tsp. baking soda
- 2/3 cup butter
- 2/3 cup shortening
- 3 tablespoon butter melted (optional)
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In a small bowl, dissolve yeast in warm water. Let it stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
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Meanwhile, in a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
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Use a pastry cutter, cut shortening and butter into dry ingredients until mixture looks like coarse meal.
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Add the yeast mixture to crumb mixture. Stir until well moistened.
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Place dough out onto a lightly floured board. Turn and knead dough gently kneading just until it comes together and appears smooth. This should take not more than one minute.
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At this point you may cover the bowl and refrigerate overnight or let rise for about 30 minutes to an hour.
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When ready to use, roll the dough out and cut with a biscuit cutter or form balls with your hands. Dough should be about ½- inch thick.
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Place on a greased baking sheet and cover and allow rising for about 30 minutes. Brush with butter.
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Bake at 400 degrees for about 12-18 minutes or until golden brown depending on the size of your biscuits.
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Serve with honey butter or 2/3 cup butter and 1/3 cup honey mixture.
In a small bowl, dissolve yeast in warm water. Let it stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
Meanwhile, in a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Use a pastry cutter, cut shortening and butter into dry ingredients until mixture looks like coarse meal.
Add the yeast mixture to crumb mixture. Stir until well moistened. Place dough out onto a lightly floured board. Turn and knead dough gently kneading just until it comes together and appears smooth. This should take not more than one minute.
At this point you may cover the bowl and refrigerate overnight or let rise for about 30 minutes to an hour.
When ready to use, roll the dough out and cut with a biscuit cutter or form balls with your hands. Dough should be about ½- inch thick.
Place on a greased baking sheet and cover and allow rising for about 30 minutes. Brush with butter.
Bake at 400 degrees for about 12-18 minutes or until golden brown depending on the size of your biscuits. Serve with honey butter or 2/3 cup butter and 1/3 cup honey mixture.
I am so looking forward to trying these biscuits! Is there a substitute for shortening?
Benita, just use butter.Let me know how you like it
Is there is substitude for butter milk/sour milk.
Yes, it ‘s 1 cup milk and 1 tablespoon vinegar or lemon juice. Let it sit for 10 minutes
when I put 2/3 butter. Then I dont have shortening so can I put 2/3 cup of butter again.
Yes, you can.
Hi, I made these biscuits this morning when I realized we had no bread in the house. The recipe was easy to follow however, I combined the flour, butter and shortening in my food processor by pulsing and it did an excellent job.
I was a bit overwhelmed by the texture of the dough when I mixed in the liquid to flour. I quickly added more flour to dough and to my hands when handling it. After the dough rested I cut out the biscuits and baked as directed. They came out wonderfully light and soft. I will definitely be baking more of these biscuits…I am impressed.
It
Awesome! Glad to hear it worked out well for you. Thanks for letting me know.
This was my first time making them with this recipe, my bunch and I think it’s the “bomb” . Thank you
YAY! So happy to hear it worked out well for you. Thanks for the feedback!