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 non-stick 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 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 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 golden and cooked through.
Brush tops again with melted butter before serving.

Notes

If using Rapid Rise yeast, 1 hour rise time is sufficient.
If using plain active dry yeast [long acting] allow the biscuits to rise for 1 1/2 hours.

Nutrition