Angel Biscuits

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Angel Biscuits

Angel biscuits blend the best of two worlds: the tenderness of a biscuit and the airy rise of a yeast roll. They’re famous for their pillowy crumb, buttery layers, and mild tang. Perfect for breakfast spreads, cozy dinners, or midday snacks, these biscuits have earned their celestial reputation.

If you’re new to baking with yeast or looking for a reliable biscuit recipe that can be made ahead, angel biscuits belong on your list. Let’s walk through every step and share the secrets for achieving cloud-like results.

What Makes Angel Biscuits Special

Angel biscuits stand out thanks to a unique combination of chemical and natural leaveners. Most biscuit recipes depend on baking powder or baking soda alone. Angel biscuits use both, plus active dry yeast. The result is a biscuit that rises high, feels lighter than air, and stays soft even after reheating.

This versatility makes them ideal for any meal. You can serve them simple with butter and honey, as a base for breakfast sandwiches, or as an accompaniment to stew or soup.

Essential Ingredients

Let’s take a closer look at everything you’ll need. Each ingredient plays a part in creating the biscuit’s light, layered texture.

• All-Purpose Flour: Lays the foundation for structure and crumb.
• Active Dry Yeast: Ensures that characteristic airy lift, transforming the dough.
• Granulated Sugar: A tablespoon provides subtle sweetness; it also assists the yeast.
• Baking Powder and Baking Soda: Double leavening leads to extra fluffiness.
• Salt: Enhances the flavor and brings balance.
• Unsalted Butter: Cold, diced butter provides flakiness and rich flavor.
• Vegetable Shortening: Boosts tenderness and creates softer crumbs.
• Buttermilk: Offers moisture and a subtle tang, helping break down gluten for a tender texture.
• Warm Water: Activates and proof the yeast for dependable rise.

Ingredient Table

How to Make Angel Biscuits

Making angel biscuits doesn’t require special equipment or advanced skills. With clear steps and a little patience, you’ll be rewarded with biscuits that are tall, soft, and delicious.

Step 1: Activate the Yeast

• Pour warm water (110°F) into a small bowl.
• Stir in the granulated sugar and yeast.
• Let the mixture rest until it becomes foamy, about five to seven minutes.
• If no foam appears, the yeast may be old. Start again with fresh yeast to ensure a good rise.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• Blending these ingredients thoroughly helps ensure even leavening throughout the dough.

Step 3: Cut in Butter and Shortening

• Add cold, diced butter and shortening to the flour mixture.
• Use a pastry cutter or your fingertips to work the fats in until the mixture looks like coarse breadcrumbs with a few small, pea-sized butter pieces.
• Keeping the butter cold helps create signature flakey layers.

Step 4: Combine Wet and Dry

• Make a well in the center of the flour.
• Pour in the yeast mixture and buttermilk.
• Gently stir until just combined. The dough will look shaggy but should not be dry.

Step 5: Brief Knead and Fold for Layers

• Turn the dough out onto a lightly floured surface.
• Pat the dough gently into a rectangle, about 1-inch thick.
• Fold the dough in half; pat out again.
• Repeat 2 to 3 times. This folding creates pockets, giving you flakey, tender layers.

Step 6: Cut the Biscuits

• Use a floured biscuit cutter or a sturdy glass to cut circles.
• Try to avoid twisting the cutter, which can seal the biscuit edges and hinder rising.
• Gather scraps and repeat, handling the dough as little as possible.

Step 7: Arrange and Rise

• Place biscuits just touching on a parchment-lined baking sheet or, for softer edges, in a greased cast-iron skillet.
• Cover loosely with plastic wrap or a clean towel.
• Let the biscuits rise in a warm, draft-free space for 45-60 minutes. They’ll puff but not double in size.

Step 8: Bake

• Heat your oven to 400°F (205°C).
• Bake for 15-20 minutes or until golden brown on top and firm underneath.
• Remove from the oven and immediate brush tops with melted butter.

Step 9: Serve Warm

• Angel biscuits are best straight from the oven.
• Split and fill with jam, serve with honey butter, or enjoy alongside soups and stews.

Tips for Perfect Angel Biscuits

Getting the best result is about more than just following the recipe. Use these baker’s tips to achieve bakery-quality biscuits at home.

• Cold is Key: Use cold butter, shortening, and buttermilk for optimal flakiness.
• Handle Gently: Overworking the dough develops gluten, which can make biscuits tough.
• Proper Cutting: Flour your biscuit cutter and press straight down—no twisting.
• Close Together: Arranging biscuits so they touch encourages them to rise tall rather than spread.
• Advance Prep: The dough can be mixed and shaped the night before, then stored in the fridge. Bake directly from the fridge after a brief rest at room temperature.

Troubleshooting

If your biscuits seem dense or flat, consider the following:

• Was the yeast active? If not, buy new yeast and try again.
• Did you use cold fats? Warm butter melts, ruining layers.
• Was the oven hot enough? Low oven temperature will cause spreading, not rising.

Storage and Reheating

Angel biscuits keep more gracefully than most homemade biscuits. Here’s how to store and reheat them for best results.

• Room Temperature: Store cooled biscuits in an airtight container for up to two days.
• Refrigeration: Refrigerate in a sealed bag or container for up to five days.
• Freezing: Wrap individually in plastic, then freeze in a freezer bag for up to three months.

Reheating

For fresh-from-the-oven flavor:

• Oven: Reheat at 300°F for about 5–7 minutes.
• Microwave: Wrap individually and microwave for 10–15 seconds.

Angel Biscuit Variations

Once you master the classic version, feel free to experiment.

• Cheese and Herb: Add ½ cup shredded cheddar and a tablespoon of fresh herbs.
• Honey Butter Biscuits: Brush with honey butter just after baking.
• Savory Additions: Fold in cooked bacon or chives for a savory twist.
• Mini Sandwiches: Use smaller cutters and fill with breakfast sausage or ham.

Bringing It Together

Angel biscuits win hearts with their soft, light bite and subtle tang. The marriage of yeast and chemical leaveners delivers a perfect crumb—ideal for every setting, from holiday tables to weekday mornings. Once you try them, they’re bound to become a permanent staple in your kitchen repertoire. Enjoy them warm, with the spread or topping of your choice, and share the cloudlike comfort with those you love.