Ingredients You’ll Need
To make classic angel biscuits, gather the following simple ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Cold butter or shortening
- Warm water
- Active dry yeast
- Buttermilk
Each ingredient plays an important role, especially the cold fat and the buttermilk, which contribute to the biscuit’s tenderness and flavor.
Step-by-Step Method to Make Angel Biscuits
Step 1: Activate the Yeast
Begin by dissolving the yeast in warm water along with a small amount of sugar. Stir gently and let it sit for several minutes until the mixture becomes foamy. This step ensures the yeast is alive and ready to help the biscuits rise.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, remaining sugar, baking powder, baking soda, and salt. Mixing these ingredients evenly ensures that the biscuits rise uniformly and have a balanced flavor.
Step 3: Cut in the Fat
Add cold butter or shortening to the dry mixture. Using your fingers or a pastry cutter, work the fat into the flour until it resembles coarse crumbs. Small pieces of fat are key—they melt during baking and create a tender, fluffy texture.
Step 4: Add the Liquids
Pour the activated yeast mixture and the buttermilk into the flour mixture. Stir gently just until a soft, slightly sticky dough forms. Avoid overmixing, as this can make the biscuits dense instead of light.
Step 5: Knead Lightly
Turn the dough out onto a lightly floured surface. Knead it gently a few times—just enough to bring it together. The dough should remain soft and pliable.
Step 6: Roll and Cut
Roll the dough to about ½ to ¾ inch thick. Using a round biscuit cutter, press straight down without twisting to ensure proper rising. Place the biscuits close together on a baking sheet for soft sides, or slightly apart for crisp edges.
Step 7: Let Them Rise
Cover the biscuits lightly and let them rest in a warm place until slightly puffed. This short rise allows the yeast to work its magic, giving angel biscuits their signature airy texture.
Step 8: Bake to Golden Perfection
Bake the biscuits in a preheated oven until they are tall, fluffy, and lightly golden on top. As they bake, your kitchen will fill with the irresistible aroma of buttery bread.
Step 9: Finish with Butter
As soon as the biscuits come out of the oven, brush the tops with melted butter. This final touch adds shine, flavor, and classic Southern richness.
Serving and Storage Tips
Angel biscuits are best enjoyed warm, straight from the oven. Serve them with honey, jam, sausage gravy, or simply a pat of butter. They also make excellent sandwich buns for ham, fried chicken, or breakfast fillings.
One of their best features is that the dough can be made ahead and refrigerated, allowing you to bake fresh biscuits whenever you want. Baked biscuits can also be frozen and reheated gently without losing their soft texture.
A True Southern Treasure
Angel biscuits have stood the test of time because they are reliable, comforting, and deeply rooted in Southern tradition. Their light, fluffy crumb and rich buttery flavor make them a favorite for both everyday meals and special gatherings. Whether you’re new to Southern baking or carrying on a family tradition, angel biscuits are a recipe worth mastering—and sharing.
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