Angel biscuits are a tasty hybrid of classic and airy, fluffy rolls. They’re buttery, delicate, and highly versatile. Here’s how to make these delectable biscuits at home:
Ingredients:
1 packet (2 1/4 teaspoons) dry active yeast
1/4 cup heated water (about 110°F or 45°C)
2 1/2 cups regular flour
Two tbsp granulated sugar
a half teaspoon baking soda
2 tbsp. baking powder
1 teaspoon of salt
1/2 cup cold unsalted butter, sliced into small cubes
1-quart buttermilk
Instructions:
Activate the yeast by combining it with warm water in a small bowl. Allow for 5-10 minutes or until the mixture gets foamy.
Combine the following dry ingredients:
Using a pastry cutter or your fingertips, chop the butter into the flour until it resembles coarse crumbs.
Incorporate the Yeast Mixture:
Pour in the yeast and buttermilk mixture. Stir the dough until it comes together. The dough will be soft and slightly sticky.
Knead and Roll Out: Turn the dough onto a floured surface and gently knead it together a few times. Roll out the dough to a thickness of about 1/2 inch.
Cut Out Biscuits: Cut biscuits from the dough using a round biscuit cutter. Straight down without rotating the cutter, as twisting can cause the biscuits to rise improperly.
First, prepare a baking sheet with parchment paper and place the cut biscuits on it. Allow them to rise for 20-30 minutes, covered with a clean kitchen towel.
Preheat the Oven: During the last few minutes of the biscuit’s rise, preheat your oven to 400°F (200°C).
Bake for 12-15 minutes or until the angel biscuits are golden brown on top.
Remove the biscuits from the oven and cool briefly on a wire rack before serving. Warm, split open, and smeared with butter or jam.
