Introduction
Oh, these angel biscuits! They bring back so many happy memories for me – Sunday mornings at Grandma’s, the smell of butter wafting through the house, and those impossibly light, airy biscuits that just melted in your mouth. If you’ve ever dreamed of creating that kind of magic in your own kitchen, you’re in for a treat. This recipe for Angel Biscuits is surprisingly simple and incredibly rewarding. They’re the kind of biscuits that make any meal feel special, and trust me, they disappear FAST!
Why You’ll Love This Recipe
- Fast: From start to finish, you can have these gorgeous biscuits on your table in under an hour.
- Easy: No fancy techniques needed here! Just a few simple steps and you’re on your way.
- Giftable: Bake a batch and package them up beautifully for a thoughtful homemade gift.
- Crowd-pleasing: Seriously, everyone loves a good biscuit, and these are a guaranteed hit at any gathering.
Ingredients
Let’s gather our goodies! You probably have most of these in your pantry already. These ingredients are key to that signature tender crumb:
- 2 ½ cups all-purpose flour: The foundation of our biscuits. Spoon it into your measuring cup and level it off – no packing it in!
- 3 tablespoons granulated sugar: Just a touch of sweetness to balance the flavors.
- 1 teaspoon baking powder: For that initial lift and fluffiness.
- 1 teaspoon kosher salt: Enhances all the flavors.
- ½ teaspoon baking soda: Works with the buttermilk for extra lift.
- 2 ¼ teaspoons instant yeast (1 packet): This is the “angel” in angel biscuits! It gives them that extra tender texture and subtle richness.
- 4 tablespoons unsalted butter, cut into small pieces: Cold butter is key for flaky layers.
- ¼ cup shortening, cold, cut into pieces (butter-flavored preferred): Shortening contributes to that incredibly tender crumb. Butter-flavored adds an extra layer of deliciousness!
- 1 cup buttermilk: The secret ingredient that makes biscuits tender and gives them a delightful tang.
- 3 tablespoons unsalted butter, melted, for brushing on biscuits: The glorious finishing touch that makes them golden and extra buttery.
How to Make It
Alright, chef, let’s get baking! Follow these easy steps and you’ll be enjoying warm, fluffy biscuits in no time.
- Dry Ingredients First: Grab a nice big bowl. Whisk together the flour, sugar, baking powder, salt, baking soda, and instant yeast. Give it a good mix so everything is evenly distributed.
- Cut in the Fat: Now, add those cold, cubed butter and shortening to the dry ingredients. You can use a pastry blender, two knives, or even just your fingertips to “cut” the fats into the flour mixture. You want it to look like coarse crumbs, with some pea-sized pieces of fat still visible. This is where the magic starts for those flaky layers!
- Add the Buttermilk: Pour in the buttermilk. Stir it with a fork until it just comes together. Don’t overmix! The dough will look a little shaggy and soft – that’s exactly what you want.
- A Gentle Knead: Turn the dough out onto a lightly floured surface. Give it a gentle knead for about 30 seconds, just until it starts to hold together. We’re not developing gluten here, just bringing it into a cohesive dough.
- The Folding Technique: Pat the dough into a rectangle about 1 inch thick. Now, fold it in half, like a letter. Pat it down into another 1-inch thick rectangle. Repeat this folding and patting process two more times. This creates those lovely layers we’re after!
- Shape Your Biscuits: Pat the dough one last time into a rectangle about 1 inch thick. You can use a biscuit cutter for classic round shapes, or a knife to cut them into squares.
- Ready for Their Rise: Place your cut biscuits on an ungreased baking sheet. Leave a little space between them – they’ll puff up!
- A Warm Hug: Cover the baking sheet with a clean kitchen towel. Find a warm spot in your kitchen (like on top of the fridge or in a slightly warm, turned-off oven) and let them rest for 15-30 minutes. You’ll see them get a little puffed up.
- Preheat Time: While the biscuits are having their little rest, preheat your oven to 425°F (220°C).
- Bake ‘Em Up! Pop the baking sheet into the hot oven and bake for 10-12 minutes, or until they’re beautifully golden brown on top.
- The Grand Finale: As soon as they come out of the oven, brush the tops generously with that lovely melted butter. Oh, the aroma!
Substitutions & Additions
Feeling creative? These angel biscuits are wonderfully adaptable!
- Buttermilk Swap: No buttermilk? No problem! You can make your own by stirring 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and letting it sit for 5-10 minutes until it thickens slightly.
- Make Them Savory: Skip the sugar (or reduce it to 1 tablespoon) and add 2-3 tablespoons of chopped fresh herbs like chives, rosemary, or parsley into the dry ingredients. A sprinkle of garlic powder or a pinch of red pepper flakes also works wonders!
- Cheesy Goodness: Fold in about ½ cup of shredded sharp cheddar cheese into the dough along with the buttermilk.
- Sweet & Fruity: For a sweet treat, stir in ½ cup of fresh or frozen (and gently drained) blueberries or chopped strawberries.
Tips for Success
A few little tricks to ensure biscuit perfection every time:
- Keep it Cold: Make sure your butter and shortening are nice and cold when you cut them into the flour. This is crucial for creating flaky layers.
- Don’t Overmix: Overmixing the dough will result in tough biscuits. Mix until just combined, and knead very briefly.
- Gentle Handling: Treat the dough gently at every step. You want to keep those air pockets intact!
- Prep Ahead: You can cut the dough and place it on the baking sheet, cover it, and refrigerate it for a few hours before baking. Just let them sit at room temperature for about 15 minutes before baking.
How to Store It
These biscuits are best enjoyed fresh, warm from the oven! However, if you happen to have any leftovers (which I highly doubt!), you can store them.
- Room Temperature: Store cooled biscuits in an airtight container or a resealable bag at room temperature for up to 2 days.
- Reheating: To refresh them, you can gently warm them in a 350°F (175°C) oven for 5-8 minutes, or pop them in the toaster oven.
- Freezing: For longer storage, you can freeze baked and cooled biscuits in a freezer-safe bag for up to 2 months. Reheat as directed above.
FAQs
Got a burning question? We’ve got answers!
Q: Can I use regular milk instead of buttermilk?
A: While buttermilk is highly recommended for its tenderizing and leavening properties, you can substitute it with regular milk as described in the “Substitutions & Additions” section. The texture might be slightly different, but still delicious!
Q: Why are my biscuits tough?
A: Tough biscuits are usually a result of overmixing the dough or overworking it during kneading. Be sure to mix until just combined and knead very minimally.
Q: How do I get my biscuits to rise higher?
A: Ensure your baking powder and yeast are fresh. Also, make sure your oven is properly preheated to the correct temperature before baking. The gentle folding technique also helps with lift!
Q: Can I freeze the dough before baking?
A: Yes, you can! Cut your biscuits, place them on a baking sheet, and freeze them until solid. Then, transfer them to a freezer-safe bag. When ready to bake, place them directly on a baking sheet (no need to thaw) and let them rise for a bit longer before baking as directed. You may need to add a minute or two to the baking time.
Fluffy & Tender Angel Biscuits
Equipment
- Large bowl
- pastry blender or two knives, or fingertips
- Fork
- Rolling Pin optional, for shaping
- biscuit cutter or knife
- Baking Sheet
- Clean kitchen towel
- Oven
Ingredients
Main ingredients
- 2.5 cups all-purpose flour Spoon into measuring cup and level off
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 0.5 teaspoon baking soda
- 2.25 teaspoons instant yeast 1 packet
- 4 tablespoons unsalted butter cold, cut into small pieces
- 0.25 cup shortening cold, cut into pieces (butter-flavored preferred)
- 1 cup buttermilk
- 3 tablespoons unsalted butter melted, for brushing on biscuits
Instructions
- Whisk together the flour, sugar, baking powder, salt, baking soda, and instant yeast in a large bowl.
- Add the cold butter and shortening to the dry ingredients. Cut the fats into the flour mixture using a pastry blender, two knives, or fingertips until it resembles coarse crumbs with some pea-sized pieces of fat visible.
- Pour in the buttermilk and stir with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds, just until it starts to hold together.
- Pat the dough into a rectangle about 1 inch thick. Fold it in half like a letter, then pat it down into another 1-inch thick rectangle. Repeat this folding and patting process two more times.
- Pat the dough one last time into a rectangle about 1 inch thick. Cut into desired shapes using a biscuit cutter or knife.
- Place the cut biscuits on an ungreased baking sheet, leaving space between them.
- Cover the baking sheet with a clean kitchen towel and let the biscuits rest in a warm spot for 15-30 minutes, or until they appear slightly puffed up.
- Preheat your oven to 425°F (220°C).
- Bake for 10-12 minutes, or until beautifully golden brown on top.
- Immediately brush the tops of the warm biscuits generously with melted butter.