Angel biscuits are a delightful cross between traditional biscuits and light, fluffy rolls. They are tender, buttery, and incredibly versatile. Here’s how you can make these heavenly biscuits at home:

Ingredients:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup warm water (around 110°F or 45°C)
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1 cup buttermilk

Instructions:

  1. Activate the Yeast:
    • In a small bowl, mix the active dry yeast with warm water. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
  2. Combine Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. Cut in Butter:
    • Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  4. Mix in Yeast Mixture:
    • Pour in the yeast mixture and buttermilk. Stir until the dough comes together. It will be a soft and slightly sticky dough.
  5. Knead and Roll Out:
    • Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Roll the dough to about 1/2-inch thickness.
  6. Cut Out Biscuits:
    • Use a round biscuit cutter to cut out biscuits from the dough. Press straight down without twisting the cutter, as twisting can prevent the biscuits from rising properly.
  7. First Rise:
    • Place the cut biscuits on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise for about 20-30 minutes.
  8. Preheat the Oven:
    • Preheat your oven to 400°F (200°C) during the last few minutes of the biscuit’s rise.
  9. Bake:
    • Bake the angel biscuits for about 12-15 minutes, or until they are golden brown on top.
  10. Serve:
    • Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve them warm, split open and slathered with butter or jam

By ROOTPHP

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