Angel Biscuits – a cross-product between bread and biscuits that are utterly light, pillowy and tasty biscuits.
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)
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.