Angel biscuits are a cherished Southern favorite celebrated for their tender, airy texture and rich buttery taste. This recipe produces soft, pillowy biscuits that are perfect for breakfast, brunch, or as a comforting side for any meal.
Angel Biscuits
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 5 cups |
| Sugar | 1/4 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 3 teaspoons |
| Salt | 2 teaspoons |
| Active dry yeast | 1 package (1/4 ounce) |
| Warm water (110–115°F) | 1/4 cup |
| Shortening | 1 cup |
| Buttermilk | 2 cups |
| Melted butter | For brushing |
Directions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water and allow it to sit for a few minutes until it becomes foamy.
- Incorporate the Shortening: Cut the shortening into the flour mixture with a pastry cutter or your fingertips until the texture resembles coarse crumbs.
- Combine the Wet and Dry Ingredients: Add the foamy yeast mixture and buttermilk to the flour mixture, stirring until a soft, sticky dough forms.
- Knead and Cut: Turn the dough onto a floured surface and knead lightly for 1–2 minutes. Roll out to about 1/2 inch thick, then cut into rounds using a biscuit cutter.
- Let the Biscuits Rise: Arrange the biscuits on a greased baking sheet, cover with a clean kitchen towel, and let them rise in a warm area for about 30 minutes, or until nearly doubled in size.
- Bake to Perfection: Preheat the oven to 400°F (200°C). Bake for 12–15 minutes, or until the tops are golden brown.
- Finish and Serve: Remove from the oven, brush with melted butter, and serve warm.