Angel Biscuits

A fabulous cross between bread and biscuits that's light, pillowy, and tasty. Perfect for breakfast, brunch, lunch, and dinner! What's not to love?

As the name suggests, Angel Biscuits are the most tender, fluffy biscuits you'll ever make. It's like the lovechild of bread and biscuits. Pair them with honey and butter, and you'll be in heaven.

Makes about a dozen

Course Breakfast, Side, Snacks

Cuisine American

Prep Time 1 20

Cook Time 18

Total Time 1 38

Servings

Calories 130kcal

Author Imma

Ingredients

½ ounce (2 packages or 4½ teaspoons) active dry yeast
3 tablespoons (44ml) warm water (110-115°F)
2 cups (473ml) buttermilk
5 cups (600g) all-purpose flour
⅓-½ cup (65-100g) sugar
1½ teaspoon (9g) salt
2 teaspoons (12g) baking powder
1 teaspoon (5g) baking soda
⅔ cup (150g) butter
⅔ cup (150g) shortening
3
tablespoons  (45ml)
melted butter (optional)

Instructions

In a small bowl, dissolve yeast in warm water. Let it stand until creamy, about 5 minutes. Add buttermilk to the yeast mixture and set aside.
Meanwhile, in a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
Cut shortening and butter into dry ingredients with a pastry cutter until the mixture looks like coarse meal.
Add the yeast mixture to the crumb mixture. Stir until well moistened.
Place dough out onto a lightly floured board. Turn and gently knead the dough just until it comes together and appears smooth. It shouldn't take more than one minute.
At this point, you can either cover the bowl and let it rise in the refrigerator overnight or at room temperature for 30-60 minutes.
When ready to use, roll the dough out and cut with a biscuit cutter or form balls with your hands. The dough should be about ½- inch thick.
Place on a greased baking sheet, cover, and let it rise for about 30 minutes. Then brush with butter.
Bake at 400℉ (205℃) for 12-18 minutes or until golden brown, depending on the size of your biscuits.
Serve with honey butter (or mix ⅔ cup butter with ⅓ cup honey).

Notes

Use cold ingredients. The butter and shortening should be very cold when you cut them into the dry ingredients. This will help to create a flaky texture in the biscuits.
If you don't have buttermilk, make your own. Stir a tablespoon of lemon juice or white vinegar into a cup of milk.
The amount of flour you need may vary depending on your climate, altitude, and type of flour. Adjust the amount to your preferences.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition