Description
These Angel Biscuits are soft, flaky, and incredibly tender with a beautiful layered texture. Made with a combination of cold butter, shortening, and buttermilk, these biscuits are perfect as a comforting side or for breakfast. The quick-rise yeast helps create a light, airy crumb while the folding technique builds layers that bake up beautifully golden and flaky.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 packet (2 ¼ teaspoons) rapid-rise yeast
Fat Ingredients
- ½ cup unsalted butter, cold and cut into cubes
- ¼ cup shortening
Wet Ingredients
- 1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and rapid-rise yeast until well combined.
- Cut in Butter and Shortening: Add the cold, cubed unsalted butter and shortening to the dry ingredients. Using a pastry cutter or a fork, cut the fats into the flour mixture until it resembles pea-sized crumbs, which helps create the flaky texture.
- Add Buttermilk: Pour the buttermilk into the mixture and gently stir until just combined. Be careful not to overwork the dough to keep the biscuits tender.
- Form Layers: Transfer the dough onto a floured surface and gently pat it into a square about 1 inch thick. Fold the dough over itself 2–3 times, patting it down between each fold to create distinct layers that will produce the flaky texture when baked.
- Cut Biscuits: Using a biscuit cutter, cut the dough into approximately 12 rounds. Handle the dough gently to preserve the layers and the rise.
- Rest the Dough: Place the cut biscuits on a baking sheet. Cover them with a clean towel and let them rest for 30 to 60 minutes. This resting period allows the yeast to activate and the dough to rise, creating a light texture.
- Bake: Preheat your oven to 425°F (220°C). Bake the biscuits on the middle rack for 15-20 minutes or until they are golden brown on top.
- Serve: Remove the biscuits from the oven and brush the tops with melted butter. Serve warm for the best flavor and texture.
Notes
- For a buttermilk substitute, mix 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes before using.
- Keep the butter and shortening cold to ensure flaky layers.
- Do not overwork the dough or the biscuits may turn out tough.
- The resting time allows the yeast to rise and develop flavor and texture.
- Biscuits are best served the same day but can be stored in an airtight container for 2 days and reheated before serving.
