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Angel Biscuits

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Light and flaky yeast biscuits made with a combination of butter and shortening, chilled overnight to develop flavor and tenderness.

Ingredients

Scale
  • 1/4 cup warm water (100–105 degrees F)
  • 2 teaspoons granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 package)
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup full-fat buttermilk, well shaken

Instructions

  1. Pour the warm water into a small bowl. Add the sugar and stir to dissolve. Sprinkle the yeast over the water and set aside until bloomed and foamy, about 5 to 10 minutes.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Cut in the shortening and butter using a pastry blender until only small pea-size pieces remain.
  3. Add the buttermilk and yeast mixture. Stir with a spatula until blended and no dry flour remains.
  4. Cover the bowl with plastic wrap and refrigerate overnight.
  5. The next day, preheat the oven to 400°F (204°C).
  6. Turn the dough out onto a lightly floured surface, gently knead to incorporate crumbs and smooth dough, then pat to about 1-inch thickness.
  7. Cut biscuits with a round cutter and place on a baking sheet lined with parchment paper.
  8. Optionally, let biscuits rise for 30-60 minutes before baking for a fluffier texture.
  9. Bake for 12-15 minutes until golden brown on top.
  10. Remove from oven and brush with melted butter if desired.

Notes

Chilling the dough overnight improves flavor and texture. Use cold butter and shortening to achieve flakiness. Letting the biscuits rise before baking enhances tenderness and height.

Nutrition

Find it online: https://www.receipster.com/angel-biscuits-2/

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