Angel Biscuits: The Perfect Blend of Biscuit and Roll

Why You’ll Love This Recipe

• Unmatched Fluffiness: The combination of three leavening agents ensures a light and airy biscuit every time.

• Versatile Pairing: Perfect alongside breakfast dishes or dinner favorites such as chili and fried chicken.

• Make-Ahead Friendly: Prepare the dough in advance and bake fresh when needed, making them ideal for gatherings.

• Beginner-Friendly: A straightforward recipe that's forgiving and easy to follow, even for novice bakers.

• Freezer-Friendly: Freeze unbaked biscuits for future use, ensuring you always have a delicious side ready.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Kosher salt

• Baking soda

• Instant yeast (rapid-rise)

• Unsalted butter, cut into small pieces

• Shortening, cold and cut into pieces (butter-flavored preferred)

• Buttermilk

• Unsalted butter, melted (for brushing on biscuits)

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and yeast.

2. Cut in the butter and shortening using a pastry cutter or your hands until the mixture resembles coarse crumbs with pea-sized pieces.

3. Add the buttermilk and stir just until the dough comes together.

4. Transfer the dough to a floured surface and pat it into a 1-inch thick square. Fold the dough in half, rotate, and repeat the folding process two more times to create layers.

5. Using a 2 to 2¼-inch biscuit cutter dipped in flour, cut out biscuits without twisting the cutter.

6. Place the biscuits on a parchment-lined baking sheet or in a cast-iron skillet. Cover with plastic wrap or a light towel and let them rest for 30 to 60 minutes.

7. Preheat the oven to 425°F (220°C). Brush the tops of the biscuits with melted butter.

8. Bake for 15 to 20 minutes, or until golden brown and cooked through.

9. Remove from the oven and brush with additional melted butter. Serve immediately.

Servings and Timing

• Servings: 10 biscuits

• Prep Time: 5 minutes

• Rest Time: 30 to 60 minutes

• Cook Time: 15 to 20 minutes

• Total Time: Approximately 50 to 85 minutes

Variations

• All-Butter Version: Replace the shortening with an equal amount of unsalted butter for a richer flavor.

• Herb-Infused: Add chopped fresh herbs like rosemary or thyme to the dough for an aromatic twist.

• Cheesy Delight: Incorporate shredded cheddar or parmesan cheese into the dough for a savory variation.

• Sweet Touch: Sprinkle the tops with cinnamon sugar before baking for a sweet breakfast treat.

Storage/Reheating

• Refrigeration: Store baked biscuits in an airtight container at room temperature for up to 2 days.

• Freezing: To freeze unbaked biscuits, place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

• Reheating: Warm baked biscuits in a 350°F (175°C) oven for 5 to 10 minutes or until heated through.

FAQs

What are Angel Biscuits?

Angel Biscuits are a hybrid between traditional buttermilk biscuits and yeast rolls, known for their light, fluffy texture achieved by using baking powder, baking soda, and yeast.

Can I use only butter instead of shortening?

Yes, you can substitute the shortening with an equal amount of unsalted butter. The texture may be slightly different, but they will still be delicious.

Do I need to proof the yeast?

No, this recipe uses instant (rapid-rise) yeast, which doesn't require proofing.

Can I make the dough ahead of time?

Absolutely. Prepare the biscuits through the cutting stage, place them on a baking sheet, cover, and refrigerate for several hours or overnight. Bake as directed, adding a few extra minutes if needed.

How do I freeze unbaked biscuits?

After cutting the biscuits, place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

What size biscuit cutter should I use?

A 2 to 2¼-inch biscuit cutter is recommended for this recipe.

Can I use regular yeast instead of instant?

Yes, but you'll need to proof it first in warm water with a bit of sugar before adding it to the dry ingredients.

Why shouldn't I twist the biscuit cutter?

Twisting the cutter seals the edges of the dough, preventing the biscuits from rising properly.

Can I bake these in a cast-iron skillet?

Yes, baking in a cast-iron skillet can give the biscuits a nice, crispy bottom.

What can I serve with Angel Biscuits?

Angel Biscuits are great with butter and jam, gravy, honey, or alongside dishes like fried chicken, barbecue, or eggs.

Conclusion

Angel Biscuits bring together the best of both worlds—biscuit and roll—into one irresistible side dish. Their soft, fluffy texture and rich, buttery flavor make them a standout addition to any meal. Whether served fresh from the oven or reheated from the freezer, these biscuits are sure to become a household favorite.