Angel Biscuits

Course Bread, Breakfast, brunch

Cuisine American, Southern

Keyword angel-biscuits, best-angel-biscuits-recipe

Prep Time 25

Cook Time 15

Rise time 1

Total Time 1 40

Servings biscuits

Calories 216kcal

Author Melissa Sperka

Ingredients

2 (1/4 oz each) packets active dry yeast (2 1/4 tsp per packet)
1/4 cup warm water [110°F]
5 cups all-purpose flour plus additional for kneading
1/3 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
2 tsp salt
3/4 cup chilled butter cubed
1/2 cup chilled solid vegetable shortening prefer butter flavored
2 cups buttermilk lukewarm
2-4 Tbsp butter melted to brush the tops

Instructions

Dough: Sprinkle both packets of dry yeast over warm water. Set aside for 5 minutes.
In a medium size bowl use a whisk to sift together flour, sugar, baking powder, soda and salt in a large mixing bowl.
Using a pastry blender or food processor cut the butter and vegetable shortening into the dry ingredients until it resembles cornmeal.
After the yeast has become creamy and "bloomed" add to the warm buttermilk and gently stir until combined.
Make a well in the center of the dough and add the buttermilk-yeast mixture.
Gradually work the liquid into the dry ingredients until combined. The dough won't be completely smooth.
Turn the dough out onto a lightly floured surface. Begin to work the dough turning and gently kneading just until it comes together and appears smooth.
At this stage you can divide the dough in half. Place half into a buttered bowl and lay a damp towel on top and refrigerate then store for up to 1 week in the refrigerator.
To Bake: Using a floured rolling pin roll the dough to 1/2 inch thickness. Use a 2-inch biscuit cutter or 3-inch biscuit cutter dipped in flour to cut into rounds, reshaping the dough as needed. Do not twist the biscuit cutter use an up and down motion.
Place onto a parchment paper lined or lightly greased baking sheet then cover with a damp cloth. Allow to rise in a draft free place for 1 hour. [See Cook's Note]
Melt remaining 2-4 Tbsp of butter, and brush the tops just before baking.
Preheat the oven to 400°F and bake for 13-15 minutes until the tops are golden brown and cooked through.
Brush tops again with melted butter before serving.

Notes

Rapid Rise Yeast: If using Rapid Rise yeast, 1 hour rise time is sufficient.
Active Dry Yeast: If using plain active dry yeast [long acting] allow the biscuits to rise for 1 1/2 hours.
Solid Vegetable Shortening: The combination of butter and shortening is how I was taught to make angel biscuits. If you have an aversion to baking with shortening, you could use coconut oil or all butter, instead. It will change the texture of the biscuits and they may spread more.
Homemade Buttermilk Substitutes: You can make your own buttermilk if you don't have any on hand. To do so, to every one cup of whole milk add 1 tablespoon of white vinegar or lemon juice then let stand for 5-10 minutes. Stir then continue with the recipe.
Shape: There are slight variations in how homemade angel biscuits are formed. Some in my family, insist these biscuits be dipped in butter, then folded over and placed side by side with another folded biscuit to form the shape of angels wings. Others make them into squares or cut into rounds as I do for this recipe. Regardless of the shape, the flavor is out of this world.

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