Soft, airy, and impossibly light, Angel Biscuits truly live up to their name. This classic recipe combines the tenderness of baking powder biscuits with the subtle lift of yeast, creating fluffy biscuits that feel almost cloud-like. Follow these simple steps to bake a batch that’s golden, buttery, and downright heavenly.
Prep Time: 25 minutes | Rise Time: 1-1.5 hours | Bake Time: 10-12 minutes | Makes: About 2 dozen biscuits
Ingredients
For the Dough:
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All-purpose flour – 5 cups
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Sugar – ¼ cup
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Baking soda – 1 teaspoon
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Baking powder – 3 teaspoons
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Salt – 2 teaspoons
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Active dry yeast – 1 packet (¼ ounce or 2 ¼ teaspoons)
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Warm water (110-115°F) – ¼ cup (for activating yeast)
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Shortening – 1 cup
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Buttermilk – 2 cups
For Finishing:
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Melted butter – ¼ to ½ cup (for brushing)
Instructions
1. Activate the Yeast:
In a small bowl, dissolve the yeast in the warm water (110-115°F). Let it stand for 5-10 minutes until foamy. This proves the yeast is active.
2. Mix Dry Ingredients:
In a very large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. Cut in Shortening:
Using a pastry cutter, fork, or your fingertips, cut the shortening into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Combine Wet & Dry:
Make a well in the center of the flour mixture. Pour in the foamy yeast mixture and the buttermilk. Stir gently with a wooden spoon or spatula just until a shaggy, sticky dough forms. Do not overmix.
5. Knead & Rise:
Turn the dough out onto a lightly floured surface. Knead gently 10-15 times until the dough just comes together and is smooth. Place the dough in a greased bowl, turning once to grease the top. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, until slightly puffed (it won’t double like bread dough).
6. Shape the Biscuits:
Preheat your oven to 400°F (200°C). Punch the dough down gently. On a floured surface, pat or roll the dough out to about ½-inch thickness. Using a floured 2-inch round biscuit cutter, cut out biscuits, pressing straight down without twisting. Gather scraps, gently pat out again, and cut remaining biscuits.
7. Bake:
Place biscuits on an ungreased or parchment-lined baking sheet, about 1 inch apart for crisp sides, or nearly touching for softer sides. Bake for 10-12 minutes, or until the tops are a beautiful golden brown.
8. Finish:
Immediately upon removing from the oven, brush the hot biscuit tops generously with melted butter. Serve warm.
Tips for Success:
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Keep it Cold: For the flakiest biscuits, ensure your shortening and buttermilk are cold. You can even freeze the shortening and grate it into the flour.
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Handle Gently: The less you handle the dough, the more tender your biscuits will be. Over-kneading develops gluten and leads to toughness.
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Don’t Twist: When cutting, press the cutter straight down. Twisting seals the edges and prevents a full, even rise.
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Make-Ahead Magic: The shaped, uncut dough can be covered and refrigerated overnight for a slow rise. Simply bake in the morning! You can also freeze unbaked biscuits on a tray, then transfer to a bag. Bake from frozen, adding 2-3 minutes to the baking time.
Conclusion: A Taste of Heaven
The magic of Angel Biscuits lies in their beautiful hybrid nature. The baking powder and soda provide immediate, tender lift, while the yeast contributes a subtle depth of flavor and an incredibly soft, airy texture that keeps them pleasant for days. Whether split and slathered with honey and butter for breakfast, used to sop up gravy at dinner, or simply enjoyed as a snack, these biscuits are a versatile and beloved classic. With their foolproof method and heavenly results, this recipe is sure to become a cherished staple in your baking repertoire.