Are you ready for the lightest, fluffiest biscuits ever?
Angel biscuits have a heavenly texture because they’re made with baking soda, baking powder, AND yeast.
They will be a new favorite!
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So, forget the old myth that only Southerners can make decent biscuitsthese biscuits are for everyone!
What Are Angel Biscuits?
Angel biscuits are made with three leaveners:baking powder, baking soda,andyeast.
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They’re the exact opposite of the heavy hockey puck biscuits everyone dreads.
Can I Omit the Shortening?
Do I Need to Use a Cast Iron Skillet?
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Just pay attention to the bake time.
Keep in mind that thinner-walled skillets, baking pans, and baking sheets may bake the biscuits faster.
Make-Ahead Angel Biscuits
Want fresh baked biscuits in the morning with minimal effort?
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Make your angel biscuit dough ahead of time!
Bring the biscuits back to room temperature (one hour on the counter should be sufficient) before baking.
Refrigerating them is not advised, as they will harden and quickly stale.
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Freeze the baked biscuits in an airtight container or a resealable bag for up to a month.
It should be a thick paste.
Place the flour, sugar, salt, baking powder, and baking soda in a large bowl.
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Stir together with a balloon whisk.
Cut the butter and shortening into 1/2-inch chunks and sprinkle over the dry ingredients.
Stir the yeast paste into the buttermilk, then add it to the biscuit dough.
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Dont worry if all the yeast paste isnt incorporated into the buttermilk.
You just want to loosen it up a bit.
Stir with a large spatula until a rough dough forms.
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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.
After the final fold, pat the dough out one more time to 1-inch.
Dip a 2-inch round biscuit cutter in flour, then cut out biscuit rounds.
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Do not twist the cutter.
Just press straight down as you cut.
Repeat with all the dough.
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Gather the scraps together and cut more biscuits until you have used all the dough.
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.
About 15 minutes before the hour is up, preheat the oven to 400F.
Bake the biscuits for 16 to 18 minutes or until the top of the biscuits are golden brown.
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Let cool in the pan for 10 minutes before removing them to a cooling rack.
Serve warm with butter, honey, or your choice of jam.
Did you love the recipe?
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Let us know with a rating and review!
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