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Angel Biscuits: The Perfect Blend of Biscuit and Roll

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Angel Biscuits combine the fluffiness of a traditional buttermilk biscuit with the softness of a dinner roll, thanks to the use of baking powder, baking soda, and yeast. These melt-in-your-mouth treats are perfect for breakfast or dinner and can be paired with both sweet and savory dishes. Easy to make, versatile, and freezer-friendly, Angel Biscuits are sure to be a family favorite.

Ingredients

2 ¾ cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon baking soda

1 tablespoon instant yeast (rapid-rise)

¼ cup unsalted butter, cut into small pieces

¼ cup shortening, cold and cut into pieces (butter-flavored preferred)

1 cup buttermilk

2 tablespoons unsalted butter, melted (for brushing on biscuits)

Instructions

  • Preheat oven: Preheat the oven to 425°F (220°C).

  • Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda, and yeast.

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

  • Add buttermilk: Stir in the buttermilk until the dough comes together.

  • Form dough layers: 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.

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

  • Rest dough: Place the biscuits on a parchment-lined baking sheet or in a cast-iron skillet. Cover and let them rest for 30 to 60 minutes.

  • Bake: Brush the tops of the biscuits with melted butter. Bake for 15 to 20 minutes or until golden brown.

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

Notes

  • Variations: You can try an all-butter version by replacing the shortening with butter or add shredded cheese, fresh herbs, or a sprinkle of cinnamon sugar for a twist.

  • Storage: Baked biscuits can be stored at room temperature for up to 2 days in an airtight container. Unbaked biscuits can be frozen for up to 3 months.

  • Reheating: Reheat baked biscuits in the oven at 350°F (175°C) for 5 to 10 minutes.

Find it online: https://recipesbyjanet.com/angel-biscuits-the-perfect-blend-of-biscuit-and-roll/