Angel Biscuits
Light, fluffy, and slightly sweet biscuits made with yeast, baking powder, and buttermilk for a tender crumb and delicate flavor. Perfect for breakfast or as a dinner roll.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.25 teaspoons active dry yeast (1 packet)
- 0.25 cup warm water (110°F/45°C)
- 0.25 cup warm milk (110°F/45°C)
- 0.25 cup granulated sugar
- 2.5 cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cut into small pieces
- 0.5 cup buttermilk, cold
Instructions
Preparation Steps
- In a small bowl, dissolve the yeast in warm water and warm milk. Stir in 1 teaspoon of the sugar. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together the flour, remaining sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the buttermilk and the yeast mixture until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead 2–3 times. Roll or pat to 1-inch thickness.
- Cut with a floured 2 1/2-inch biscuit cutter and place on a parchment-lined baking sheet. Cover and let rise in a warm place for 30–45 minutes, or until puffed.
- Preheat oven to 425°F (220°C). Bake biscuits for 10–12 minutes, or until golden brown on top.
- Remove from oven and brush tops with melted butter, if desired. Serve warm.
Notes
For best results, ensure all ingredients are at the specified temperatures. Overmixing the dough will result in tough biscuits.