How To Make Angel Biscuits
With their very light & fluffy texture, these angel biscuits truly live up to their name. This southern delicacy is a cross between dinner rolls & biscuits.
Serves:
Ingredients
- 4½tspactive yeast
- 3tbspwarm water,(110 to 115 degrees F)
- 5cupsall-purpose flour
- ¼cupwhite sugar
- 1½tspkosher salt
- 2tspbaking powder
- 1tspbaking soda
- ½cupbutter,cold
- ½cupshortening,cold
- 2cupsbuttermilk
For Finishing:
- extra flour,for forming and cutting biscuits
- 3tbspbutter,melted
Instructions
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Place the yeast and warm water in a small bowl and stir to dissolve. It should be a thick paste.
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Place the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir together with a balloon whisk.
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Cut the butter and shortening into ½-inch chunks and sprinkle over the dry ingredients. Use fingers to smash and break the butter and shortening until they have flattened out and are about the size of peas.
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Stir the yeast paste into the buttermilk, then add it to the biscuit dough.
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Stir with a large spatula until a rough dough forms. Using hands, knead the dough a few times to make sure all the dry crumbly bits at the bottom of the bowl are incorporated.
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Sprinkle some flour on a clean surface. Dump the dough onto the surface, and pat the dough into a rough rectangle, about 1-inch thick. Fold the dough in half and then rotate the dough 90 degrees.
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Repeat this process, patting the dough into another 1-inch thick rectangle and folding it over 2 more times. Sprinkle flour under the dough if it starts to stick. Do not pat too roughly, just enough to get the dough down to 1-inch.
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After the final fold, pat the dough out one more time to 1-inch.
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Dip a 2-inch round biscuit cutter in flour, then cut out biscuit rounds. Do not twist the cutter. Just press straight down.
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Repeat with all the dough. Gather the scraps together and cut more biscuits until all the dough is used up.
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Brush a large 12-inch cast iron skillet with some of the melted butter. Place the biscuits in the skillet, making sure they touch slightly.
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Cover the biscuits with plastic wrap and let rise in the pan for 1 hour.
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About 15 minutes before the hour is up, preheat the oven to 400 degrees F.
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Once the biscuits are done rising, brush the remaining melted butter over the top of the biscuits.
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Bake the biscuits for 16 to 18 minutes or until the top of the biscuits are golden brown. Let cool in the pan for 10 minutes before removing them to a cooling rack.
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Serve warm with butter, honey, or choice of jam.
Nutrition
- Calories: 240.12kcal
- Fat: 12.05g
- Saturated Fat: 5.48g
- Trans Fat: 0.93g
- Monounsaturated Fat: 3.88g
- Polyunsaturated Fat: 1.82g
- Carbohydrates: 28.52g
- Fiber: 1.11g
- Sugar: 3.76g
- Protein: 4.54g
- Cholesterol: 17.76mg
- Sodium: 175.96mg
- Calcium: 69.39mg
- Potassium: 81.71mg
- Iron: 1.55mg
- Vitamin A: 56.82µg
- Vitamin C: 0.25mg
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