HOMEMADE ANGEL BISCUITS

Angel Biscuits are a delightful hybrid between a biscuit and a roll—soft, fluffy, and slightly sweet with a buttery richness. They are incredibly easy to make and perfect for any occasion, whether it’s for breakfast, dinner, or a special holiday meal. The key to their light texture is the combination of baking powder, baking soda, and yeast, which gives them a unique rise and a wonderfully tender crumb. The buttery flavor and airy texture make them a favorite, and once you try them, you’ll understand why they’re often referred to as “angel biscuits.”

This recipe makes a batch of biscuits that are perfectly golden on the outside and melt-in-your-mouth soft on the inside. Serve them with jam, honey, or as an accompaniment to gravy or fried chicken for a comforting and satisfying meal.

Ingredients:

• 2 cups all-purpose flour (plus more for rolling)
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/4 cup shortening (or additional butter)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup warm water (about 110°F / 45°C)
• 3/4 cup buttermilk (or regular milk with 1 tablespoon of lemon juice or vinegar added to make it sour)
• 2 tablespoons melted butter (for brushing)

Equipment:

• Large mixing bowl
• Whisk
• Pastry cutter or fork (for cutting in the butter)
• Rolling pin
• Biscuit cutter or round cutter
• Baking sheet
• Parchment paper (optional, for easy cleanup)
• Small bowl (for melting butter)

Preparation:

1. Activate the Yeast:

Time: 5 minutes

• In a small bowl, combine the warm water with the packet of active dry yeast and the tablespoon of sugar. Stir gently to dissolve the yeast and sugar.
• Let the mixture sit for about 5 minutes, or until it becomes frothy. If the mixture doesn’t foam, the yeast may be inactive, and you should try again with a new packet of yeast.

2. Mix Dry Ingredients:

Time: 3 minutes

• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
• Cut the cold butter and shortening into small cubes, and add them to the dry ingredients.
• Use a pastry cutter, fork, or your fingertips to work the butter and shortening into the flour until the mixture resembles coarse crumbs. The butter should be pea-sized or smaller.

3. Combine Wet Ingredients:

Time: 2 minutes

• Add the activated yeast mixture and the buttermilk to the flour and butter mixture.
• Stir with a wooden spoon or spatula until the dough begins to come together. It will be sticky, which is normal.
• Turn the dough out onto a lightly floured surface.

4. Knead the Dough:

Time: 2 minutes

• Gently knead the dough 4-5 times, just until it comes together. Be careful not to overwork the dough, as this can lead to dense biscuits.
• Roll the dough out to about 1/2-inch thickness using a rolling pin.

5. Cut the Biscuits:

Time: 2 minutes

• Use a biscuit cutter or round cutter (about 2 inches in diameter) to cut the dough into rounds. Press straight down without twisting the cutter to ensure the biscuits rise properly.
• Gather any leftover dough, roll it out again, and cut additional biscuits.

6. Bake the Biscuits:

Time: 12-15 minutes

• Preheat your oven to 450°F (230°C).
• Arrange the biscuit rounds on a baking sheet lined with parchment paper or a lightly greased baking sheet, placing them close together for soft edges or spaced apart for crispier sides.
• Brush the tops of the biscuits with the melted butter to promote a golden-brown color.
• Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top and cooked through.

7. Serve:

Time: 2 minutes

• Once baked, remove the biscuits from the oven and allow them to cool slightly before serving.
• Brush with a little more melted butter if desired, and enjoy your angel biscuits warm with your favorite jam, honey, or butter.

Serving Suggestions:

• For Breakfast: Serve with scrambled eggs, bacon, or sausage for a satisfying morning meal.
• With Gravy: These biscuits are perfect for serving with sausage gravy for a classic Southern breakfast.
• For Dinner: Enjoy them with fried chicken, roasted vegetables, or a hearty soup.
• With Butter or Jam: Spread with butter, homemade jam, honey, or marmalade for a delicious snack or side.

Notes:

• Make-Ahead: These biscuits can be made ahead and frozen for later use. To freeze, place the uncooked biscuits on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. When ready to bake, place the frozen biscuits directly on the baking sheet and bake at 450°F (230°C) for about 15-18 minutes.
• Substitute for Buttermilk: If you don’t have buttermilk, you can substitute regular milk by adding 1 tablespoon of lemon juice or vinegar to the milk and letting it sit for about 5 minutes to thicken and sour slightly.
• Fluffy Biscuits: For even fluffier biscuits, try placing them in a close-packed arrangement on the baking sheet (slightly touching) to help them rise more evenly and create soft, tender edges.
• Flavor Variations: You can add shredded cheese, chopped herbs (such as rosemary or thyme), or even cooked bacon bits to the dough for extra flavor.

Storage:

• Refrigeration: Biscuits are best served fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze baked biscuits for up to 1 month. To reheat, simply warm them in the oven at 350°F (175°C) for about 5-7 minutes.

Conclusion:

These Homemade Angel Biscuits are light, tender, and buttery with just the right amount of sweetness. The combination of yeast and baking powder ensures that they rise beautifully, while the butter and shortening create a rich, flaky texture. Whether you’re enjoying them as part of breakfast, a dinner side, or a snack, these angel biscuits are sure to be a hit at your table. Perfect for any occasion, they’ll quickly become a family favorite. Enjoy!