Angel Biscuits are the ultimate comfort food, combining the fluffiness of a biscuit with the yeasty goodness of a roll. This recipe yields tender, light, and airy biscuits with a hint of tanginess from homemade buttermilk. They are perfect for breakfast, brunch, or as a side dish for any meal.
Ingredients
- 2 ¼ cups warm milk, divided
- ⅔ cup granulated sugar, divided
- ½ cup warm water
- 2 tablespoons active dry yeast
- 3 tablespoons lemon juice
- 5 ⅓ cups all-purpose flour
- 2 teaspoons salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 cup (16 tablespoons) cold unsalted butter, cubed
- 6 tablespoons cold shortening, cubed
- 2 tablespoons full-fat sour cream (or full-fat Greek yogurt)
- ¼ cup heavy cream, for brushing before baking
- ¼ cup melted butter, optionally for brushing after baking
Instructions
- Proof the Yeast:
- In a large mixing bowl, combine ¼ cup of warm milk, 2 teaspoons of granulated sugar, and the active dry yeast. Whisk to combine.
- Warm the milk to 105-110°F, checking with a digital thermometer. Let the mixture sit until it turns bubbly and frothy, about 5-10 minutes. If it doesn’t froth, start over with fresh yeast.
- Make Buttermilk:
- While the yeast is proofing, combine the remaining 2 cups of warm milk and lemon juice in a separate medium bowl or large glass measuring cup. Let it stand for about 5 minutes until the milk curdles.
- Combine Wet Ingredients:
- After the yeast has proofed, add the curdled milk mixture and the sour cream to the yeast mixture. Stir to combine.
- Prepare Dry Ingredients:
- In a very large bowl, whisk together the remaining sugar, flour, salt, baking powder, and baking soda.
- Cut in Fats:
- Add the cold butter and shortening to the dry ingredients. Using a pastry cutter or two forks, cut the fats into the flour mixture until it becomes crumbly.
- Combine Wet and Dry Ingredients:
- Pour the wet yeast and buttermilk mixture over the dry ingredients. Stir with a wooden spoon until just combined. The dough will be very wet and sticky.
- Form the Dough:
- Turn the dough out onto a well-floured surface. Fold the dough with your hands until it’s no longer sticky but still soft. Add additional flour, a little at a time, if necessary, until the dough comes together.
- Shape the Biscuits:
- Press the dough out to a ½-inch thick rectangle. Use a 3-inch biscuit cutter to cut out biscuits as close together as possible. Place the cut biscuits on a well-greased baking sheet with a lip.
- Second Rise:
- Cover the baking sheet with plastic wrap sprayed with cooking spray and allow the biscuits to rise for 1 hour in a warm place.
- Preheat the Oven:
- Preheat the oven to 400°F about 20 minutes before the biscuits are done rising.
- Bake the Biscuits:
- Brush the tops of the biscuits with heavy cream using a pastry brush.
- Bake on the center rack for about 18 minutes, rotating the pan halfway through baking, until the biscuits are lightly golden brown. Check at 15 minutes to avoid over-baking.
- Finish and Serve:
- Optionally, brush the baked biscuits with melted butter.
- Allow the biscuits to cool slightly before serving. Store extra biscuits in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Tips
- Proofing Yeast: Ensure your yeast is active by checking for a frothy, bubbly mixture. If it doesn’t froth, start over with fresh yeast.
- Homemade Buttermilk: The combination of milk and lemon juice creates buttermilk, which is essential for the tangy flavor of these biscuits.
- Dough Handling: The dough is meant to be sticky for light and fluffy biscuits. Use just enough flour to make it manageable.
- Cutting Biscuits: Press the cutter straight down without twisting to help the biscuits rise evenly.
- Storing: Avoid refrigerating biscuits as they can dry out. Freeze them for longer storage and reheat before serving.
These Angel Biscuits are perfect for any occasion, providing a delightful, fluffy texture with a rich, buttery flavor. Enjoy them warm with your favorite spreads or as a side to your favorite meals!
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