Description
These Angel Biscuits are flaky, tender, and buttery, perfect for breakfast or as a comforting side. Made with a combination of cold butter, shortening, and buttermilk, these biscuits create beautifully layered, golden rounds that are both light and flavorful.
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
Wet and Fat Ingredients
- ½ cup unsalted butter, cold and cut into cubes
- ¼ cup shortening
- 1 cup buttermilk (or substitute with 1 cup 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. Using a pastry cutter or fork, cut them into the flour mixture until the texture resembles pea-sized crumbs, ensuring the fats are well incorporated but still cold for flaky layers.
- Add Buttermilk: Pour in the buttermilk and gently stir the mixture until just combined. Be careful not to overwork the dough, as this can toughen the biscuits.
- 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 2 to 3 times, gently patting it down between folds to create distinct layers that contribute to the flaky texture.
- Cut Biscuits: Using a biscuit cutter, cut the layered dough into approximately 12 rounds, re-rolling scraps as needed. Handle the dough gently to preserve the layers.
- Rest the Dough: Place the cut biscuits on a baking sheet and cover them with a towel. Let them rest at room temperature for 30 to 60 minutes to allow the yeast to rise slightly, which will help the biscuits become light and airy.
- Bake: Preheat your oven to 425°F (220°C). Bake the biscuits on the baking sheet for 15 to 20 minutes until they turn golden brown on top and cooked through.
- Serve: Immediately after baking, brush the tops with melted butter for extra richness and serve the biscuits warm for the best flavor and texture experience.
Notes
- Using cold butter and shortening is key to achieving flaky layers in the biscuits.
- If buttermilk is unavailable, substitute with milk mixed with 1 tablespoon of vinegar or lemon juice to mimic the acidity and flavor.
- The folding technique helps create flaky layers similar to puff pastry—don’t skip or flatten the dough too much.
- Allowing the biscuits to rest before baking activates the yeast and improves texture and rise.
- Brush the biscuits with extra melted butter for a richer, golden finish.
