How to Make the Best HOMEMADE ANGEL BISCUITS in Your City
Your City: Homemade Angel Biscuits are soft, fluffy, and perfectly layered—combining the richness of a classic biscuit with the light lift of yeast.
What Most People Don’t Know About Making HOMEMADE ANGEL BISCUITS
- Yeast Needs a Wake-Up: Letting the dough rest before baking activates the yeast and gives these biscuits their signature fluffy texture.
- Use Unsalted Butter: This gives you full control over the flavor and keeps your biscuits perfectly balanced every time.
- Temperature Matters: Water that’s too hot kills yeast, too cold won’t activate it—stick to 105–110°F for best results.
Ingredients
- ½ cup warm water (105–110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 teaspoon + 3 tablespoons sugar, divided
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ½ cup shortening, cubed
- 2 cups cold buttermilk
- ¼ cup melted butter (for brushing)
Instructions
- Activate the Yeast: In a small bowl, mix warm water, yeast, and 1 teaspoon sugar. Let sit 5–10 minutes until foamy.
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, and remaining sugar.
- Cut in Fats: Add cold butter and shortening, cutting them in until the mixture is crumbly. Small chunks create flaky layers.
- Form the Dough: Add the yeast mixture and buttermilk. Stir gently until just combined—the dough will be sticky.
- Chill the Dough: Cover and refrigerate for at least 2 hours (or up to 3 days).
- Preheat Oven: Set oven to 400°F (200°C).
- Shape the Dough: Turn onto a floured surface and gently knead 3–4 times.
- Create Layers: Roll to ½ inch thick, fold in half, roll again, and repeat once more.
- Cut Biscuits: Roll dough to ½ inch thick and cut with a round cutter.
- Arrange: Place biscuits touching on a baking sheet or skillet.
- Brush Butter: Brush tops with half the melted butter.
- Final Rest: Let biscuits sit at room temperature for 20–30 minutes to activate the yeast.
- Bake: Bake for 15–18 minutes until golden brown.
- Finish: Brush with remaining melted butter and serve warm.
