Angel Biscuits
Angel Biscuits
Ingredients
5 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon baking soda
3 teaspoons baking powder
2 teaspoons salt
1 package (¼ ounce) active dry yeast
¼ cup warm water (110–115°F)
1 cup shortening
2 cups buttermilk
Melted butter, for brushing
Instructions
Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.
This ensures the leavening agents are distributed for a perfect rise.
Activate the Yeast
In a small bowl, dissolve the yeast in warm water (110–115°F) and let it stand for about 5–10 minutes, or until it becomes frothy.
This step ensures the yeast is alive and ready to give your biscuits their signature lift.
Cut in the Shortening
Add the shortening to the dry ingredients.
Using a pastry cutter or your fingertips, work it in until the mixture forms coarse crumbs — this creates the tender, flaky texture that makes Angel Biscuits so light.
Combine Wet and Dry Mixtures
Pour the yeast mixture and buttermilk into the flour blend.
Stir gently with a wooden spoon until the dough just comes together.
It should be soft and slightly sticky — resist overmixing to keep the biscuits delicate.
Knead and Shape the Dough
Transfer the dough onto a lightly floured surface and knead it gently for about 1–2 minutes, just until smooth.
Roll it out to about ½-inch thickness and cut with a biscuit cutter or round glass.
Let the Biscuits Rise
Place the cut biscuits onto a greased or parchment-lined baking sheet.
Cover loosely with a clean kitchen towel and let them rise in a warm spot for about 30 minutes, or until nearly doubled in size.
Bake to Golden Perfection
Preheat your oven to 400°F (200°C).
Bake the biscuits for 12–15 minutes, or until the tops are beautifully golden and the centers are light and fluffy.
Finish and Serve
Remove from the oven and immediately brush the tops with melted butter for that soft, glossy finish.
Serve warm with honey, jam, or your favorite spread.