Angel Biscuits
User Reviews
4.7
39 reviews
Excellent
Angel Biscuits
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The lightest, fluffiest, flakiest, melt-in-your-mouth biscuits you'll ever eat! Thanks to a trio of leavening agents, plenty of butter, and buttermilk, these EASY biscuits will become a family FAVORITE in no time! Serve them in place of regular biscuits or dinner rolls, or make them for a special brunch or holiday meal, and I promise no one will eat just one!
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Ingredients
- 2 ¼ cups warm milk divided*
- ⅔ cup granulated sugar divided
- ½ cups 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 full fat Greek yogurt may be substituted
- ¼ cup heavy cream for brushing before baking
- ¼ cup melted butter optionally for brushing after baking
Instructions
- To a large mixing bowl, add 1/4 cup milk, 2 teaspoons granulated sugar, all the active dry yeast (yes, it's tablespoons and not teaspoons), and whisk to combine. Tips - Warm the milk according the temperature on the package directions on the brand of yeast you're using. The temp can vary from brand to brand. For this recipe, in general I aim for between 105-110F. Check the temp with a digital thermometer and do NOT guess. Proof means "to prove" that the yeast is alive and well. You will know this if the mixture turns bubbly and frothy looking. If it does not, it means that the yeast isn't alive and your biscuits won't rise later on. So you need to start over until you see bubbles and a frothy looking mixture.
- While the yeast is proofing, in a separate medium bowl or large glass measuring cup, add the remaining 2 cups milk, lemon juice, stir to combine, and let stand for about 5 minutes, or until milk curdle. Tip - You are making buttermilk here by souring regular milk. This is an essential step for the recipe so don't skip it!
- After the yeast has proofed, add the milk/lemon juice/homemade buttermilk mixture to the yeast mixture and stir to combine.
- Add the sour cream and stir or whisk to combine; set aside momentarily.
- To a separate very large bowl, add the remaining sugar, flour, salt, baking powder, baking soda, and whisk to combine.
- Add the cold butter and shortening to the dry ingredients.
- Using a pastry cutter or two forks, cut in the butter and shortening into the flour mixture. Tips - The mixture is still going to be very dry and sandy looking after cutting in the butter and shortening, so don't presume that it's going to come together like a pie crust dough, because it's not. It's okay to leave it very crumbly and dry looking because the next step will take care of it.
- Pour the wet yeast and buttermilk mixture over the dry ingredients, and using a wooden spoon, stir to combine. It's a very wet and sloppy mixture.
- Turn the dough out onto a well-floured, clean countertop or work surface.
- Using your hands, fold the dough together until it's no longer sticky, but still soft. Tips - The dough is intended to be a very wet, sticky, and tacky dough which creates lighter and fluffier angel biscuits. However, if it's too ridiculously wet and moist to work with, you can add an additional 1/2 to 3/4 cup flour (or as needed), adding a little bit at a time and working it in, bit by bit, until the dough comes together.
- Once the dough is no longer sticky, using your fingertips, press it out into a 1/2-inch thick large rectangle.
- Use a 3-inch biscuit cutter (or 4-inch, noting you'll yield about a dozen less biscuits), and cut the biscuits out as close together as possible.
- Place the cut biscuits on a well-sprayed, large baking sheet with a lip or two smaller baking sheets. Tip - Make sure it has a bit of a lip or edge, something that prevents the biscuits from sliding off.
- Fold the remaining dough together with your hands and press it out, then cut out the final biscuits from the remaining dough. You should get about 32 biscuits total. Tip - It's okay if they're very close together and touching.
- Cover the baking sheet(s) with plastic wrap. Tips - Spray the underside or the side that comes in contact with the biscuits with cooking spray so it doesn't stick, and allow for them to rise for 1 hour. They'll rise faster/better if your kitchen is on the warmer side. If it's colder, you may want to give them an extra 15 minutes or so.
- In the final 20 minutes or so of rising, preheat your oven to 400F.
- Before baking, using a pastry brush, brush the tops of the biscuits evenly with the heavy cream.
- Bake the biscuits on the center rack of your oven for about 18 minutes, or until lightly golden browned. Tip - Rotate your pan once midway through baking for more even baking and better results. Because this is a hot oven and a delicate dough, start checking at 15 minutes to make sure they're not done early, just in case.
- Optionally brush baked biscuits with melted butter.
- Allow biscuits to cool sufficiently to serve immediately, or cool them completely on a wire rack. Extra biscuits will keep airtight at room temp for up to 3 days, or in the freezer for up to 3 months. I do not recommend storing them in the fridge as they will just dry out and harden prematurely.
Notes
- *While technically you could use water in place of the milk, I don't recommend it because your biscuits just won't have the same wonderful texture and flavor. I use 2% milk but you can use 1%, whole, or plant-based milks such as soy, almond, or cashew milk.
- **Some people don't like using shortening (Crisco or similar) and that's fine. If you're one of those people and want to use exclusively butter, go ahead. Therefore, you need 1 cup (16 tablespoons) butter + another 6 tablespoons butter to make up for the shortening.
Nutrition Information
Show Details
Serving
1
Calories
149kcal
(7%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Cholesterol
10mg
(3%)
Sodium
236mg
(10%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 149kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 10mg | 3% |
| Sodium | 236mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
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