Description
Homemade Angel Biscuits
Ingredients:
4 ½ cups flour
⅓ cup sugar
1 tbsp baking powder
1 tsp salt
½ tsp baking soda
½ cup butter, cubed
¼ cup shortening
2 tsp dry yeast
¼ cup warm water
2 cups buttermilk
Instructions:
Preheat oven to 375°F (190°C). Dissolve yeast in warm water and let sit.
Combine flour, sugar, baking powder, salt, and baking soda in a bowl.
Cut butter and shortening into the flour mixture until crumbly.
Mix in yeast and buttermilk until dough forms.
Roll out to ½-inch thickness, cut biscuits, and bake for 15 minutes.
Description:
Light and fluffy with a touch of sweetness, these angel biscuits
are a star at any meal. Who else loves a warm, homemade biscuit straight from the oven? Share your thoughts!
#StarAngelBiscuits
Step-by-Step Guide
Follow these detailed instructions for perfect biscuits every time. First, ensure all ingredients are cold. Dissolve 2 tsp of dry yeast in 1/4 cup warm water (around 110°F) and let it sit for 5-10 minutes until frothy. In a large mixing bowl, whisk together 4 ½ cups flour, ⅓ cup sugar, 1 tbsp baking powder, 1 tsp salt, and ½ tsp baking soda. Using a pastry cutter or your fingertips, cut in the cold, cubed butter and shortening until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Make a well in the center and pour in the activated yeast mixture and 2 cups of cold buttermilk. Gently stir with a fork until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead gently 5-7 times, just until the dough holds together—overworking makes tough biscuits. Pat or roll the dough to a ½-inch thickness. Use a floured 2.5-inch biscuit cutter, pressing straight down without twisting, to cut out rounds. Place them close together on a parchment-lined baking sheet for softer sides. Bake in a preheated 375°F (190°C) oven for 15-18 minutes, until golden brown on top.
Serving Suggestions
These versatile biscuits are perfect for any occasion. Serve them warm with honey butter, jam, or clotted cream for a classic treat. They make exceptional breakfast sandwiches with egg and sausage. For dinner, pair them with stews, soups, or fried chicken to soak up delicious gravies. You can also split and toast day-old biscuits for a delightful crunch.
How-to Summary
In short: Activate yeast in warm water. Mix dry ingredients, cut in cold fats until crumbly. Combine with yeast and buttermilk. Knead lightly, roll to ½-inch thick, cut, and bake at 375°F for 15-18 minutes.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After cutting, place the unbaked biscuits on a tray, freeze solid, then transfer to a bag. Bake from frozen, adding 2-4 extra minutes.
What if I don’t have buttermilk? Make a substitute by adding 2 tbsp of vinegar or lemon juice to 2 cups of milk. Let it sit for 5 minutes before using.
Why shouldn’t I twist the biscuit cutter? Twisting seals the edges, preventing the biscuits from rising fully and becoming fluffy.
Can I use all butter instead of shortening? Yes, but shortening creates a more tender crumb. For all butter, ensure it is very cold and expect a slightly richer, crispier texture.
My biscuits didn’t rise much. What went wrong? Common causes are old baking powder/soda, over-kneading the dough, or your oven not being fully preheated. Check the freshness of your leaveners.
Common Mistakes to Avoid
- Using warm butter or overworking the dough, which develops gluten and leads to dense biscuits.
- Twisting the biscuit cutter, which inhibits rise.
- Not preheating the oven, resulting in inconsistent baking.
- Measuring flour incorrectly by scooping from the bag. Instead, spoon flour into the measuring cup and level it off.
- Ignoring the dough’s texture; it should be shaggy and slightly sticky, not smooth and dry.
Conclusion
Mastering homemade Angel Biscuits is a rewarding skill that elevates any meal. By following this guide and avoiding common pitfalls, you’ll achieve light, fluffy, and slightly sweet biscuits that are sure to impress. Their perfect blend of yeast and baking powder lift makes them truly heavenly. Enjoy the process and the delicious results!
