Homemade Angel Biscuits
Fluffy, buttery, and irresistibly tender, **Homemade Angel Biscuits** are the ultimate fusion of a biscuit and a yeast roll. They are often called "angel" biscuits because their light and airy texture seems heavenly. These delightful biscuits use a combination of baking powder, baking soda, and yeast, giving them a unique rise that’s unlike any other biscuit. Perfect for breakfast, brunch, or even as a dinner side, these biscuits pair well with a variety of spreads, from sweet jams to savory gravies. Whether you’re an experienced baker or trying biscuits for the first time, this recipe is straightforward and forgiving, making it easy to whip up a batch of these deliciously soft and flaky treats.
Yield: 4
Materials
- - **5 cups all-purpose flour**: Provides structure to the biscuits.
- - **1 teaspoon baking powder**: Helps the biscuits rise and gives them a lighter texture.
- - **1 teaspoon baking soda**: Works alongside the baking powder to create a perfect rise.
- - **2 tablespoons granulated sugar**: Adds a slight sweetness that balances out the savory flavors.
- - **1 teaspoon salt**: Enhances the flavor of the biscuits.
- - **1 packet 2 ¼ teaspoons active dry yeast**: The yeast adds extra lift, giving the biscuits their soft, airy texture.
- - **½ cup warm water about 110°F/43°C**: Activates the yeast and helps it bloom.
- - **1 cup cold butter cubed**: The butter creates the flaky, layered texture we all love in biscuits.
- - **2 cups buttermilk**: Buttermilk adds moisture and a tangy flavor to balance the richness of the butter.
Instructions
Activate the Yeast
- In a small bowl, dissolve the **yeast** in **½ cup of warm water**. Let it sit for about **5-10 minutes** until the mixture becomes frothy and bubbly, indicating that the yeast is activated.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the **flour**, **baking powder**, **baking soda**, **sugar**, and **salt**. This ensures that all the leavening agents are evenly distributed.
Cut in the Butter
- Add the cold, cubed **butter** to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. The key is to keep the butter cold, so you get little pockets of butter throughout the dough, which will create a flaky texture when baked.
Combine the Wet Ingredients
- Pour the activated yeast and the **buttermilk** into the flour and butter mixture. Stir just until everything is combined and a soft dough forms. Be careful not to overmix the dough, as this can make the biscuits tough.
Chill the Dough
- Cover the dough with plastic wrap and refrigerate for **1-2 hours**. Chilling the dough helps the butter firm up again, which will create flakier layers when the biscuits bake.
Roll Out the Dough
- Preheat your oven to **400°F (200°C)** and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about **½ inch thick**. Use a biscuit cutter or a round cookie cutter to cut out biscuits, making sure not to twist the cutter, as this can seal the edges and prevent the biscuits from rising properly.
Bake the Biscuits
- Place the cut biscuits onto the prepared baking sheet, leaving a little space between them for even baking. Bake in the preheated oven for **12-15 minutes**, or until the tops are golden brown and the biscuits have risen beautifully.
Serve
- Once the biscuits are baked, remove them from the oven and brush the tops with a bit of melted butter for extra flavor. Serve warm with your favorite accompaniments, whether it’s butter, jam, honey, or gravy.