Description
These homemade Angel Biscuits are tender, flaky, and layered, made with a yeast and buttermilk base for a light and fluffy texture. Perfect for breakfast or as a side with your favorite meal, these biscuits are brushed with heavy cream before baking for a golden finish and brushed with butter afterward for extra richness.
Ingredients
Scale
Yeast Mixture
- 1/4 cup warm water (125 F)
- 1 teaspoon granulated sugar
- 1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons)
Biscuits
- 2½ cups all-purpose flour (preferably White Lily flour)
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, chopped + more for brushing finished biscuits
- 1/4 cup butter-flavored shortening
- 1 cup buttermilk
- 1 tablespoon heavy whipping cream
Instructions
- Proof the Yeast: In a glass measuring cup or bowl, combine warm water (125 F) and granulated sugar. Stir in the rapid rise instant yeast and let it proof while preparing the dry ingredients.
- Mix Dry Ingredients: In a large bowl, sift or whisk together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution.
- Cut in Fats: Using a pastry cutter, cut the unsalted butter and butter-flavored shortening into the flour mixture until it resembles small crumbs.
- Add Wet Ingredients: Make a well in the center of the flour mixture, pour in the yeast mixture and buttermilk. Stir to combine just the yeast mixture and buttermilk.
- Form the Dough: Gradually push the flour mixture into the well, mixing gently until a dough forms.
- Knead the Dough: Lightly flour a work surface and turn the dough out. Gently knead to incorporate all crumbs until forming a soft, pliable mound.
- Create Layers: Fold the dough several times to develop layers that will make the biscuits flaky.
- Shape the Biscuits: Pat the dough into a 1-inch thick rectangle. Using a floured 2.5-inch round biscuit cutter, cut out 8-10 biscuits without twisting the cutter.
- Prepare for Rising: Place biscuits on a lightly greased 9-inch pan about 1/2 inch apart. Cover loosely with plastic wrap and place in a warm, draft-free area (like an oven with the pilot light on) to rise for 1 hour.
- Preheat and Brush: Preheat the oven to 400 F. Remove the plastic wrap and gently brush the tops with a light coating of heavy whipping cream to aid browning.
- Bake and Broil: Bake for 12 minutes, checking at 8 minutes. In the last minute, turn the oven to low broil to create golden tops, watching carefully to avoid burning.
- Finish: Remove from the oven and immediately brush the biscuits with melted butter for a rich finish.
Notes
- Do not twist the biscuit cutter when cutting biscuits, press straight down and lift to maintain layers and rise.
- Using White Lily flour or a soft all-purpose flour helps produce tender biscuits.
- Proofing the yeast properly ensures the biscuits rise well and develop light texture.
- Folding the dough several times before cutting creates flaky layers similar to puff pastry.
- Brushing biscuits with heavy cream before baking promotes a nicely browned, glossy top.
- Watch the biscuits closely when broiling at the end to prevent burning.
- Serving them warm with butter enhances flavor and texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
