angel biscuits

Angel Biscuits

active dry yeast (1/4 ounce)

water

all-purpose flour

baking powder

salt

baking soda

sugar

shortening

buttermilk

Add the yeast to the 1/4 cup warm water and set aside.  Whisk together the flour, baking powder, salt, baking soda, and sugar in a large bowl.  Cut in the shortening until the mixture resembles coarse crumbs.  Make sure the yeast is dissolved in the water and add to the dough along with the buttermilk.  Mix everything together with a spoon, turn out onto floured surface, knead several times.

Roll out the dough to about 1/4 inch thick, cut out biscuits and place on a sprayed baking sheet.  Let rise about 30 minutes. (They will not rise very much)   Bake in preheated 400 degree oven about 15 minutes until golden brown.  Makes about 2 dozen biscuits.

These heavenly Angel Biscuits are lighter than air with a fluffy, soft interior that melts in your mouth. This angel biscuit recipe is a cross between dinner rolls and buttermilk biscuits - so easy to make! Truly the perfect side dish for breakfast or dinner!

all purpose flour (spooned and leveled)

instant yeast (1 packet)

unsalted butter

(cold,

unsalted butter (melted,

In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda and yeast.

Cut in the butter and shortening using a pastry knife or work it in with your hands just until pea sized pieces of butter remain.

Add the buttermilk and stir just until combined.

Transfer the dough to a well floured surface and pat it out into a square that&#039;s about 1 inch thick. Fold the square in half and pat it out again. Rotate the dough and fold in half again and pat out again until 1 inch thick.

Use a 2  or 2 ¼ inch biscuit cutter, dipped in flour, to cut out the biscuits. Don&#039;t twist the biscuit cutter, just push down and pull up.

Place biscuits on a parchment lined baking sheet or cast iron skillet and cover with plastic wrap or a light towel. Let rest for 30 to 60 minutes.

Preheat oven to 425°F. Brush melted butter on the top of the biscuits and bake for 15 to 20 minutes or until golden brown and cooked through. Brush the hot biscuits with additional melted butter and serve immediately.

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These heavenly Angel Biscuits are lighter than air with a fluffy, soft interior that melts in your mouth. Truly the perfect side dish for breakfast or dinner! A delicious cross between my biscuit recipe and dinner rolls!

Light, flaky and divine, there’s a reason we call these biscuits angelic. This classic homemade angel biscuit recipe uses not one, but three types of leavening agents including yeast, baking powder and baking soda, resulting in the fluffiest biscuits imaginable. Whether you enjoy them for breakfast with a spoonful of jam or serve them as a side at the dinner table, these simple buns can go from kitchen to table in under an hour, making them an easy addition to any meal. To give these homemade angel biscuits their heavenly glow, brush them with melted butter the moment they come out of the oven.

dry yeast (2 1/4 teaspoons)

Gold Medal™ all-purpose flour

Butter

Heat oven to 400°. Dissolve yeast in warm water; set aside.


Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side
of bowl and forms a ball.

Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.

Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.


The lightest, fluffiest, flakiest, melt-in-your-mouth biscuits you&#x27;ll ever eat! Thanks to a trio of leavening agents, plenty of butter, and buttermilk, these EASY biscuits will become a family FAVORITE in no time! Serve them in place of regular biscuits or dinner rolls, or make them for a special brunch or holiday meal, and I promise no one will eat just one!

milk

active dry yeast

lemon juice

16 tablespoons cold unsalted butter, cubed

shortening cubed**

full fat sour cream (full fat Greek yogurt may be substituted)

heavy cream (for brushing before baking)

butter

To a large mixing bowl, add 1/4 cup milk, 2 teaspoons granulated sugar, all the active dry yeast (yes, it&#x27;s tablespoons and not teaspoons), and whisk to combine. Tips - Warm the milk according the temperature on the package directions on the brand of yeast you&#x27;re using. The temp can vary from brand to brand. For this recipe, in general I aim for between 105-110F. Check the temp with a digital thermometer and do NOT guess. Proof means &quot;to prove&quot; that the yeast is alive and well. You will know this if the mixture turns bubbly and frothy looking. If it does not, it means that the yeast isn&#x27;t alive and your biscuits won&#x27;t rise later on. So you need to start over until you see bubbles and a frothy looking mixture.

While the yeast is proofing, in a separate medium bowl or large glass measuring cup, add the remaining 2 cups milk, lemon juice, stir to combine, and let stand for about 5 minutes, or until milk curdle. Tip - You are making buttermilk here by souring regular milk. This is an essential step for the recipe so don&#x27;t skip it!

After the yeast has proofed, add the milk/lemon juice/homemade buttermilk mixture to the yeast mixture and stir to combine.

Add the sour cream and stir or whisk to combine; set aside momentarily.

To a separate very large bowl, add the remaining sugar, flour, salt, baking powder, baking soda, and whisk to combine.

Add the cold butter and shortening to the dry ingredients.

Using a pastry cutter or two forks, cut in the butter and shortening into the flour mixture. Tips - The mixture is still going to be very dry and sandy looking after cutting in the butter and shortening, so don&#x27;t presume that it&#x27;s going to come together like a pie crust dough, because it&#x27;s not. It&#x27;s okay to leave it very crumbly and dry looking because the next step will take care of it.

Pour the wet yeast and buttermilk mixture over the dry ingredients, and using a wooden spoon, stir to combine. It&#x27;s a very wet and sloppy mixture.

Turn the dough out onto a well-floured, clean countertop or work surface.

Using your hands, fold the dough together until it&#x27;s no longer sticky, but still soft. Tips - The dough is intended to be a very wet, sticky, and tacky dough which creates lighter and fluffier angel biscuits. However, if it&#x27;s too ridiculously wet and moist to work with, you can add an additional 1/2 to 3/4 cup flour (or as needed), adding a little bit at a time and working it in, bit by bit, until the dough comes together.

Once the dough is no longer sticky, using your fingertips, press it out into a 1/2-inch thick large rectangle.

Use a 3-inch biscuit cutter (or 4-inch, noting you&#x27;ll yield about a dozen less biscuits), and cut the biscuits out as close together as possible.

Place the cut biscuits on a well-sprayed, large baking sheet with a lip or two smaller baking sheets. Tip - Make sure it has a bit of a lip or edge, something that prevents the biscuits from sliding off.

Fold the remaining dough together with your hands and press it out, then cut out the final biscuits from the remaining dough. You should get about 32 biscuits total. Tip - It&#x27;s okay if they&#x27;re very close together and touching.

Cover the baking sheet(s) with plastic wrap. Tips - Spray the underside or the side that comes in contact with the biscuits with cooking spray so it doesn&#x27;t stick, and allow for them to rise for 1 hour. They&#x27;ll rise faster/better if your kitchen is on the warmer side. If it&#x27;s colder, you may want to give them an extra 15 minutes or so.

In the final 20 minutes or so of rising, preheat your oven to 400F.

Before baking, using a pastry brush, brush the tops of the biscuits evenly with the heavy cream.

Bake the biscuits on the center rack of your oven for about 18 minutes, or until lightly golden browned. Tip - Rotate your pan once midway through baking for more even baking and better results. Because this is a hot oven and a delicate dough, start checking at 15 minutes to make sure they&#x27;re not done early, just in case.

Optionally brush baked biscuits with melted butter.

Allow biscuits to cool sufficiently to serve immediately, or cool them completely on a wire rack. Extra biscuits will keep airtight at room temp for up to 3 days, or in the freezer for up to 3 months. I do not recommend storing them in the fridge as they will just dry out and harden prematurely.

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Angel Biscuits

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