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Angel Biscuits
Part biscuit and part yeast roll, these Angel Biscuits are always a favorite!
Ingredients
- 5 cups (600 g) all-purpose flour
- 2 1/4 teaspoons instant yeast, (1 - 0.25 ounce package)*
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 cup (226 g) unsalted butter, cold and cut into cubes
- 2 cups (480 ml) buttermilk
- 1/2 cup (120 ml) water
- 3-6 tablespoons salted or unsalted butter, melted
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Instructions
- Whisk together the flour, yeast, sugar, baking powder, salt, and baking soda.
- Add the cold butter, and mix with a pastry blender or a fork until crumbly.
- Heat the buttermilk and water in a saucepan or the microwave to 100-110°F. (The buttermilk may separate a bit as it heats.)
- Add the buttermilk mixture to the flour mixture, and stir just until the dry ingredients are moistened.
- Cover the bowl with plastic wrap, and refrigerate for at least 2 hours (up to 5 days).
- Preheat oven to 400°F (200°C).
- Line a half sheet pan or 9"x 13" pan with parchment paper.** Alternatively, use a cast iron skillet(s).
- Transfer the chilled dough onto a lightly floured surface. Knead 3 or 4 times.
- Gently roll the dough into a 1/2-inch thick circle. Fold in half and repeat, rolling the dough again to 1/2-inch thick. Use a 2-inch round cutter to cut out the biscuits. Re-roll the remaining dough once and continue cutting.
- Place the biscuits with the sides touching in the prepared pan(s).
- Brush the tops of the biscuits with 2-3 tablespoons of melted butter.
- Bake 15-20 minutes, or until golden. Remove from the oven. Brush warm rolls with more melted butter before serving or serve with butter on the side.
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Notes
- *If you want to use active dry yeast instead of instant, combine it with the water (100-110°F) and let it stand 5 minutes as a first step. Then add the yeast mixture along with the buttermilk (you won't have to heat the buttermilk) in step 4.
- **A 9"x 13" is a tight fit, but I like the way the biscuits bake in that size pan. A half sheet pan is a safer choice for those of you that are really efficient in your biscuit cutting. Or place any extra biscuits on a small separate pan if you run out of room.
- Recipe adapted from Southern Living.
- Store in an airtight container at room temperature up to 3 days.
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