Description
This Angel Biscuits recipe creates tender, flaky biscuits with a delicate crumb and a slightly sweet flavor. Made with a combination of all-purpose flour, cold butter, shortening, and buttermilk, these biscuits are layered by folding the dough to achieve light, fluffy layers. Perfect for breakfast or as a side with your favorite meal, they’re easy to prepare and bake to golden perfection in under an hour.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 packet (2 ¼ teaspoons) rapid-rise yeast
Fat & Liquids
- ½ cup unsalted butter, cold and cut into cubes
- ¼ cup shortening
- 1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and rapid-rise yeast until well combined.
- Cut in Butter and Shortening: Add the cold, cubed unsalted butter and shortening to the dry ingredients. Use a pastry cutter or fork to cut them into the flour mixture until it resembles pea-sized crumbs, ensuring a flaky texture.
- Add Buttermilk: Pour in the buttermilk and gently stir until just combined. Take care not to overwork the dough to keep it tender.
- Form Layers: Turn the dough out onto a floured surface and gently pat it into a square about 1 inch thick. Fold the dough over itself two to three times, pressing it down between folds to create layers that give the biscuits their light, flaky structure.
- Cut Biscuits: Use a biscuit cutter to cut the dough into rounds, aiming to yield about 12 biscuits. Avoid twisting the cutter to maintain their rise.
- Rest the Dough: Arrange the cut biscuits on a baking sheet, cover them with a clean towel, and let them rest and rise for 30 to 60 minutes until they become slightly puffy.
- Bake: Preheat your oven to 425°F (220°C). Bake the biscuits for 15 to 20 minutes, or until they turn golden brown on top.
- Serve: Once baked, brush the warm biscuits with melted butter for added richness and serve immediately.
Notes
- For a buttermilk substitute, use 1 cup of milk with 1 tablespoon of vinegar stirred in and let it sit for 5 minutes.
- Cutting cold butter into the flour mixture is essential for flaky biscuits, so keep your butter chilled.
- Avoid overmixing the dough to prevent tough biscuits.
- If you don’t have shortening, you can add an equal amount of butter, though shortening results in a slightly more tender texture.
- Ensure your biscuit cutter is sharp and do not twist when cutting to maintain biscuit rise.
- Baking sheet can be lined with parchment paper for easy cleanup.
