HOMEMADE ANGEL BISCUITS
These are called “angel” biscuits because they’re so light and fluffy, thanks to the triple leavening action of yeast, baking powder, and baking soda. They have a tender, slightly sweet crumb and are impossible to resist.
Yields: About 12-15 biscuits
Prep time: 20 minutes + 1 hour rising
Cook time: 10-12 minutes
INGREDIENTS
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2½ cups all-purpose flour (White Lily is perfect for its low protein content)
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¼ cup granulated sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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2¼ teaspoons (1 packet) active dry yeast
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¼ cup warm water (about 105-115°F or 41-46°C)
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1 cup buttermilk, cold
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½ cup (1 stick) unsalted butter, very cold and cut into small pieces PLUS 2 tablespoons, melted, for brushing
INSTRUCTIONS
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Activate the Yeast: In a small bowl, dissolve the yeast in the ¼ cup of warm water. Let it sit for 5-10 minutes until it becomes foamy.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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Cut in the Butter: Add the ½ cup of cold, chopped butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
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Combine Wet and Dry: Make a well in the center of the flour mixture. Pour in the foamy yeast and the cold buttermilk. Stir with a fork just until a shaggy, sticky dough forms. Do not overmix.
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Knead and Rise: Turn the dough out onto a lightly floured surface. Gently knead it 10-12 times until it just comes together and is relatively smooth. Pat the dough into a circle, place it back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until almost doubled in size.
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Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Shape the Biscuits: Gently punch down the dough. On a floured surface, pat or roll the dough out to about ½-inch to ¾-inch thickness. Use a 2 or 3-inch round biscuit cutter dipped in flour to cut out biscuits. Press straight down without twisting for the best rise. Place the biscuits close together on the prepared baking sheet (this helps them rise upwards).
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Bake: Bake for 10-12 minutes, until the tops are light golden brown.
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Brush with Butter: Immediately upon removing them from the oven, brush the tops generously with the 2 tablespoons of melted butter.
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Serve: Serve warm and enjoy!
Chef’s Notes & Tips for Perfect Angel Biscuits:
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Why Three Leaveners? The yeast gives them a light, airy structure; the baking powder provides immediate lift in the oven; and the baking soda reacts with the buttermilk for tenderness.
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Keep it Cold: The key to flaky layers is cold butter and cold buttermilk. The little bits of cold butter will steam in the oven, creating pockets of air.
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Don’t Overwork the Dough: Handle the dough as little as possible once the liquid is added. Over-kneading develops gluten and leads to tough biscuits.
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Make-Ahead Magic: The dough can be made, cut, and placed on the baking sheet, then covered and refrigerated for up to 24 hours before baking. This is perfect for fresh biscuits in the morning!
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No Buttermilk? Make a substitute by placing 1 tablespoon of white vinegar or lemon juice in a measuring cup and adding enough regular milk to make 1 cup. Let it sit for 5 minutes before using.
Enjoy your heavenly, homemade Angel Biscuits