Description
Delicious homemade Angel Biscuits featuring a tender, flaky texture created by folding the dough and finished with buttery, golden tops. Perfect for breakfast or as a side for your favorite meal.
Ingredients
Scale
Yeast Mixture
- 1/4 cup warm water (125 F)
- 1 teaspoon granulated sugar
- 1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons)
Biscuits
- 2½ cups all-purpose flour (preferably White Lily flour)
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, chopped + more for brushing finished biscuits
- 1/4 cup butter-flavored shortening
- 1 cup buttermilk
- 1 tablespoon heavy whipping cream
Instructions
- Proof the yeast: Add warm water and sugar to a glass measuring cup or bowl, stir in the yeast, and let it proof while you proceed to the next step.
- Mix dry ingredients: In a large bowl, sift or whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in fats: Using a pastry cutter, cut the butter and shortening into the dry ingredients until the mixture resembles small crumbs.
- Add wet ingredients: Make a well in the center of the mixture, pour in the yeast mixture and buttermilk, stirring just to combine these liquids.
- Combine dough: Gradually push the flour mixture into the well until a dough forms.
- Knead dough softly: Lightly flour a work surface, turn out the dough, and gently knead to incorporate all crumbs into a soft, pliable mound.
- Create layers: Fold the dough several times to develop layers for flaky biscuits.
- Shape dough: Pat the dough into a 1-inch thick rectangle.
- Cut biscuits: Using a floured 2.5 inch round biscuit cutter, cut 8-10 biscuits by pressing straight down without twisting.
- Prepare for rising: Place biscuits about 1/2 inch apart on a lightly greased 9-inch pan.
- Let rise: Cover loosely with plastic wrap and place in a warm, draft-free location (e.g., oven with pilot light on) for 1 hour until risen.
- Preheat oven and brush: Preheat oven to 400 F, remove plastic wrap, gently brush biscuits tops with heavy whipping cream to promote browning.
- Bake biscuits: Bake for 11 minutes, starting to check at 8 minutes; during the last minute, turn oven to low broil for golden tops watching carefully.
- Finish and serve: Remove from oven and immediately brush tops with melted butter before serving.
Notes
- Do not twist the biscuit cutter when cutting to ensure proper rising.
- Using White Lily flour creates a softer biscuit texture, but all-purpose flour works fine.
- Keeping the butter and shortening cold helps achieve flakiness.
- Brushing with heavy cream before baking and melted butter after baking enhances browning and flavor.
- Let the dough rise in a warm but draft-free environment for best results.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
