Experience the magic of angel biscuits, a perfect blend of a tender biscuit and a soft yeast roll. These fluffy, buttery treats are easy to make and will quickly become a favorite for breakfast, brunch, or alongside dinner. With a simple step-by-step method, you’ll have golden, melt-in-your-mouth biscuits in no time.
Ingredients
Yeast Mixture:
| Ingredient | Quantity |
|---|---|
| Warm water (125°F) | 1/4 cup |
| Granulated sugar | 1 teaspoon |
| Rapid Rise Instant yeast | 1 package (1/4 oz / 2¼ tsp) |
Biscuits:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2½ cups |
| Granulated sugar | 1/4 cup |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Unsalted butter, chopped | 1/4 cup |
| Butter-flavored shortening | 1/4 cup |
| Buttermilk | 1 cup |
| Heavy whipping cream | 1 tablespoon (for dough) + extra for brushing) |
Instructions
Step 1: Proof the Yeast
In a small bowl or measuring cup, combine warm water and sugar. Stir in the yeast and let it sit while you prepare the biscuit mixture.
Step 2: Prepare the Biscuit Base
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter, cut in the butter and shortening until the mixture resembles coarse crumbs.
Step 3: Combine Wet and Dry Ingredients
Make a well in the center of the flour mixture. Pour in the yeast mixture and buttermilk. Stir gently to combine the liquids first, then gradually incorporate the flour mixture until a soft dough forms.
Step 4: Knead and Layer
Lightly flour your work surface and turn the dough out. Knead gently to bring the crumbs together, forming a soft, pliable dough. Fold the dough several times to create layers, then pat it into a 1-inch thick rectangle.
Step 5: Cut the Biscuits
Using a floured 2.5-inch round biscuit cutter, cut out 8–10 biscuits. Press straight down without twisting to keep the layers intact. Place the biscuits on a lightly greased baking pan about 1/2 inch apart.
Step 6: Let the Dough Rise
Cover the pan loosely with plastic wrap and place in a warm, draft-free spot. Let the biscuits rise for 1 hour. Preheat your oven to 400°F while they rise.
Step 7: Bake the Biscuits
Remove the plastic wrap and lightly brush the tops with a bit of heavy cream to encourage browning. Bake for 10–12 minutes, checking at the 8-minute mark. For golden tops, switch the oven to low broil for the last minute, watching carefully to avoid burning.
Step 8: Finish with Butter
As soon as the biscuits come out of the oven, brush them with melted butter for a rich, glossy finish. Serve warm and enjoy their heavenly, flaky layers.
Tips for Perfect Biscuits
- Avoid twisting the cutter when shaping biscuits; this preserves the layers.
- Folding the dough multiple times creates flakier layers inside.
- Use a warm, draft-free environment for the dough to rise optimally.
- Brushing with cream before baking ensures golden, attractive tops.
Why You’ll Love This Recipe
- Tender, flaky, and buttery biscuits every time.
- Perfect for breakfast, brunch, or a side with dinner.
- Easy to follow, even for beginner bakers.
- Layers create a soft, melt-in-your-mouth texture that everyone will adore.
