These delicious Angel Biscuits are like a wonderful mashup of a dinner roll and a buttermilk biscuit. They’re made with three leavening agents — yeast, baking powder and baking soda–to create airy biscuits as light and fluffy as an angel’s wings.
One of my favorite things about Angel Biscuits is the dough will keep in the fridge for up to one week, so you can make freshly baked biscuits without any mess! (Think Christmas morning, entertaining guests, or just busy mornings where you want something warm and delicious, without the work!)
I have a deep love for all bread-y carbs, but particularly homemade rolls and buttermilk biscuits, so I can tell you these Angel Biscuits are complete HEAVEN! Enjoy them plain with almost any main or side dish, use them in your next breakfast sandwich, with a side of soup, or spoon my favorite sausage gravy or hamburger gravy right on top.
How to make Angel Biscuits :
In a large mixing bowl or stand mixer stir together yeast, flour, baking powder, baking soda, salt and sugar. Cut in the butter or shortening until the mixture resembles coarse crumbs.
Stir in the water and buttermilk until smooth. Turn onto a floured surface and knead a few times. At this point you can roll out and cut the biscuits, or refrigerate the dough in a covered container for 1-3 days.
Roll out the dough to about ½ inch thick. I usually just use my hands to press the dough out into a square (½ inch thick) then I cut the square into 16 pieces. Combine the corner pieces together, to make about 14 even sized biscuits. I find this faster and easier than cutting out with a round biscuits cutter, but either method works great!
Preheat oven to 425 degrees F. Place cut out biscuits in buttered cast iron pan, or a parchment-lined baking sheet. Brush the tops of the biscuits with melted butter. Cover lightly with plastic wrap and allow to rest for 30 minutes. Uncover biscuits and bake for about 13-18 minutes, until golden brown.
Make-Ahead and Freezing Instructions:
To make ahead: Angel biscuit dough will keep, covered well, in the refrigerator for 1-3 days before resuming with cutting and baking.
To Freeze: Dough for Angel Biscuits can be wrapped up and stored in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then form and bake as directed. Baked and cooled biscuits can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and rewarm for a few seconds in the microwave.
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Recipe
Angel Biscuits
Equipment
- Stand Mixer optional
Ingredients
- 2 teaspoons instant yeast
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 Tablespoons sugar
- 1/2 cup cold butter or shortening , cut into pieces
- 1 cup buttermilk
- 1/4 cup water
- 2 tablespoons melted butter
Instructions
- In a large mixing bowl or stand mixer stir together yeast, flour, baking powder, baking soda, salt and sugar. Cut in the butter or shortening until the mixture resembles coarse crumbs.
- Stir in the water and buttermilk until smooth. Turn onto a floured surface and knead a few times. At this point you can roll out and cut the biscuits, or refrigerate the dough in a covered container for 1-3 days.
- Roll out the dough to about ½ inch thick. I usually just use my hands to press the dough out into a square (½ inch thick) then I cut the square into 16 pieces. I combine the corner pieces together, to make about 14 even sized biscuits. I find this faster and easier than cutting out with a round biscuits cutter, but either method works great!
- Place cut out biscuits in buttered cast iron pan, or a parchment-lined baking sheet. Brush the tops of the biscuits with melted butter. Cover lightly with plastic wrap and allow to rest for 30 minutes.
- Preheat oven to 425 degrees F. Uncover biscuits and bake for about 13-18 minutes, until golden brown.
Notes
- Plain with almost any main, side or salad.
- In breakfast sandwiches or with a side of eggs.
- Soup.
- Sausage gravy or hamburger gravy on top.
Nutrition
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