Light as air and perfectly golden, Angel Biscuits are the best of both worlds — part fluffy dinner roll, part buttery biscuit. Their secret lies in a blend of yeast and baking powder, which creates a tender crumb and delicate rise. These biscuits are ideal for brunches, holidays, or Sunday suppers, served warm from the oven with butter, jam, or honey. True to their name, they’re heavenly when freshly baked — but leftovers reheat beautifully wrapped in foil for that just-from-the-oven taste.
INGREDIENTS:
1 package (.25 ounce) active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons sugar
3/4 cup shortening
Melted butter
METHOD:
Set oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, dissolve the yeast in warm water and let stand for 5 minutes until foamy. Stir in the buttermilk and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut in the shortening using a pastry blender or fork until the mixture resembles coarse crumbs. Pour the yeast-buttermilk mixture into the dry ingredients and stir gently until the dough comes together.
Turn out onto a lightly floured surface and knead gently 4–5 times — just enough to form a soft, cohesive dough.
Pat or roll the dough to about 3/4 inch thickness. Using a 2 1/2-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet, spacing them close together so they rise upward as they bake. Brush the tops lightly with melted butter.
Place on the lower rack of the oven and bake for 10–12 minutes, or until golden brown. Remove from the oven and brush immediately with more melted butter.
Serve warm for the fluffiest, most tender texture.
SERVING SUGGESTIONS:
- Serve with butter and honey for breakfast or brunch.
- Pair with fried chicken, country ham, or sausage gravy for a Southern-style meal.
- Split and fill with sliced ham or turkey for slider-style sandwiches.
YIELD: 18 biscuits
