Homemade Angel Biscuits
Homemade Angel Biscuits are a delightful twist on traditional biscuits, merging the fluffy texture of yeast rolls with the flakiness of classic biscuits. There’s something inherently charming about these light, airy treats that makes them perfect for breakfast or any occasion where you need a comforting addition.
The beauty of Homemade Angel Biscuits lies not just in their heavenly texture but also in their versatility. Ideal for slathering with butter and preserving, these biscuits can be enjoyed alone or served alongside savory dishes. Whether they grace your breakfast table or are used as the base for sliders, their soft and tender crumb will elevate any meal.
Why make this recipe
Making Homemade Angel Biscuits means you’re not just baking a simple side dish but creating a culinary experience that delights the senses. This recipe highlights the magic that happens when yeast meets baking powder, resulting in a unique biscuit that retains the best qualities of both. The lightness of the dough allows for those beautiful layers to form, making each bite a tender delight. When baked to perfection, these biscuits boast a golden crust that gives way to a soft interior, making them a favorite for both novice and experienced bakers alike. Furthermore, the method encourages resting in the fridge, which enhances the flavors and improves the texture, hereby allowing for a more developed taste.
Homemade Angel Biscuits also celebrate the artistry of baking. By engaging with simple, accessible ingredients, you can create something extraordinary. Working with butter, flour, and buttermilk, you harness the essence of comfort food while indulging in the satisfaction that comes from baking from scratch. Plus, sharing these biscuits with family and friends can create lasting memories at the dinner table, establishing connections through food that warms the heart and soul.
How to make Homemade Angel Biscuits
Creating Homemade Angel Biscuits is a rewarding process that, while requiring some patience for rising and chilling, truly brings out the joy of baking. Start by gathering your ingredients, ensuring that your butter is cold, as this will lead to flaky layers in the final product. The blend of yeast and baking powder is what sets this biscuit apart, giving it that ethereal lift that is often hard to achieve with traditional biscuit recipes alone.
Once you mix your dry ingredients, you will cut in the cold butter until the mixture resembles coarse crumbs. This technique is vital as the cold butter must remain intact until the biscuits bake, allowing steam to create those lovely pockets. When you add buttermilk, you want to be careful not to overmix because you aim for a tender dough that can hold its shape while still being soft to the touch. After blending, cover the dough and allow it to chill—this step is crucial, enhancing both the flavor and the texture.
Once the dough has chilled, you’ll want a clean, floured surface to work on as you knead it gently to bring it together. Pat the dough to about an inch thick, being cautious not to overwork it. The next step is cutting the rounds; aim for a sharp cutter to preserve the edges and maintain the dough’s integrity. After placing the rounds in a lined cake pan, allow them to rise again—this step infuses airy lightness into each biscuit. Finally, bake until they turn golden brown, filling your kitchen with an irresistible aroma that beckons everyone to gather round.
Ingredients
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast (about 2 tsp)
- 3 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter, cold, cubed
- 1 cup buttermilk
Directions
- Mix dry ingredients: stir together flour, sugar, yeast, salt, baking powder, and baking soda in a large bowl.
- Cut in butter: work in cold butter until it looks like coarse crumbs.
- Add buttermilk: stir in buttermilk until a stiff, non-sticky dough forms.
- Chill: cover lightly and refrigerate for 2 to 24 hours.
- Shape: flour surface and hands, turn out dough, and pat to about 1 inch thick.
- Cut & pan: cut 2-inch rounds and place in a 9-inch parchment-lined cake pan.
- Rise: cover lightly and let rise in a warm place for 1 hour.
- Bake: preheat oven to 325°F and bake for 30–35 minutes until golden on top and sides.
Time Breakdown
• Preparation Time: 30 minutes
• Chilling Time: 2 to 24 hours
• Rising Time: 1 hour
• Baking Time: 30–35 minutes
• Total Time: 3 hours 30 minutes (up to 24 hours including chilling)
• Servings: Approximately 12 biscuits
How to serve Homemade Angel Biscuits
Homemade Angel Biscuits shine brightest when served warm and fresh from the oven. Ideal for breakfast or brunch, you can offer them plain or with an array of accompaniments. Consider serving them with creamy butter, a dollop of honey, or your favorite fruit preserves. They are also an excellent addition to a Sunday roast or festive dinners, pairing beautifully with savory gravies and sauces.
Another delightful option is to use them as a base for benedicts or sliders. When split and filled with meats or vegetables, the soft, airy texture adds a delightful twist to traditional ingredients. They can also complement soups and salads, making them an incredibly versatile choice for any meal.
How to store Homemade Angel Biscuits
To ensure the longevity of your Homemade Angel Biscuits, it’s vital to store them properly. Allow them to cool completely after baking, and then place them in an airtight container. You can keep the biscuits at room temperature for up to two days, but if you intend to keep them for longer, refrigeration is advisable. Simply wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container to prevent them from drying out in the fridge.
For longer-term storage, consider freezing them. Wrap the cooled biscuits individually in plastic wrap and then place them in a heavy-duty freezer bag. They can be frozen for up to three months. When you’re ready to enjoy them again, simply reheat in the oven at 350°F until warmed through. This way, you can always have a heavenly biscuit on hand!
Tips to make Homemade Angel Biscuits
Achieving the best results with Homemade Angel Biscuits can depend on a few simple yet effective tips. First, ensure your butter is adequately cold; this is crucial for the flaky texture you seek. If you find the dough is too sticky, a light dusting of flour on your hands and the work surface can help manage it better.
When it comes to kneading the dough, remember to do so gently. Overworking the dough can lead to tough biscuits, so aim for just enough mixing to bring everything together. Chilling the dough is not just an option; it enhances the depth of flavor, and many experienced bakers recommend letting it rest longer in the fridge for even better results.
Do not rush the rising time; a warm space combined with patience will yield beautifully fluffy biscuits. Lastly, using a sharp biscuit cutter will prevent the edges from becoming compressed, allowing the biscuits to rise evenly. These tips can make the difference between good and exceptional Angel Biscuits.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 250 kcal
• Protein: 5 g
• Carbohydrates: 34 g
• Fat: 12 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 350 mg
FAQs
Q: Can I use regular milk instead of buttermilk?
A: While regular milk can be used, it is recommended to add a tablespoon of vinegar or lemon juice to mimic the tanginess of buttermilk.
Q: Are these biscuits suitable for freezing?
A: Yes, you can freeze the baked biscuits; just ensure they are wrapped properly to maintain freshness.
Q: How can I ensure my biscuits rise properly?
A: Make sure the yeast is fresh and active, and allow sufficient time for both the initial rise and the second rise before baking.
Angel Biscuits
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 tsp active dry yeast 1 packet
- 3 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tsp baking powder
- 0.5 tsp baking soda
Wet Ingredients
- 0.5 cup unsalted butter cold, cubed
- 1 cup buttermilk
Instructions
Preparation
- Mix dry ingredients: stir together flour, sugar, yeast, salt, baking powder, and baking soda in a large bowl.
- Cut in butter: work in cold butter until it looks like coarse crumbs.
- Add buttermilk: stir in buttermilk until a stiff, non-sticky dough forms.
- Chill: cover lightly and refrigerate for 2 to 24 hours.
Shaping and Baking
- Flour surface and hands, turn out dough, and pat to about 1 inch thick.
- Cut 2-inch rounds and place in a 9-inch parchment-lined cake pan.
- Cover lightly and let rise in a warm place for 1 hour.
- Preheat oven to 325°F and bake for 30–35 minutes until golden on top and sides.
