How to Make Light and Fluffy Angel Biscuits
Talk about melt in your mouth delicious! Light and Fluffy Angel Biscuits…
WHOA!
These beauties are delicious and worth the effort! Grab your aprons and meet me in the kitchen!
Be sure to check out my Apple Cheddar Biscuits!
How To Make Light and Fluffy Angel Biscuits
Ingredients
- 5 cups all=purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- dash Kosher salt
- 3 tablespoons white sugar
- 1/4 cup warm water
- 1/2 ounce active dry yeast (2 packages)
- 1 cup salted butter, almost frozen and cut into small cubes
- 1/2 cup shortening, almost frozen and cut into small cubes
- 2 cups whole buttermilk, cold
- 4 tablespoon unsalted butter, melted
- flaked salt
Instructions
Butter a large cast iron skillet, a cake pan, or a deep baking dish. Set aside.
Butter a large mixing bowl. Set aside.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons of the white sugar. Set aside.
Add the warm water, remaining 2 tablespoons of sugar, and yeast to a small mixing bowl. Stir to dissolve yeast. Let it stand until bubbles appear.
Sprinkle the small cold butter and shortening cubes across the flour mixture. Using clean hands, snap the cubes into the flour with your fingers until the mixture looks like course meal.
Make a well in the center of the mixture and pour in the buttermilk and the yeast. using a rubber spatula, Ever so gently, fold the wet ingredients into the flour until a ball just starts to form then gently knead no more than 10 times form a ball. Move the Angel Biscuit dough ball to the buttered mixing bowl and cover with a baking cloth or plastic wrap. Let it rise for one hour.
Drop the mixture onto a lightly floured surface and gently press the mixture into a 1 inch rectangle using clean hands.
Fold the left side, then the right side to the middle of the dough rectangle. Fold in half. Press the dough back out to a 1 inch rectangle, Repeat.
Now for the The Fun Part! Cutting the biscuits!
Press A 2 Inch Biscuit Cutter Straight Down Into The Dough Rectangle And Then Pull Straight Up. Avoid Twisting The Biscuit Cutter.
Place each biscuit into the buttered skillet, deep cake pan, or deep baking dish letting them touch. Cover with a baking cloth or plastic wrap in a warm place for one hour.
Pre-heat the oven to 425° F.
Brush them with butter and sprinkle with flaked salt.
Note: You can also place the biscuits on a baking sheet to bake and rise. They won’t bake as tall but are nonetheless perfect for a ham or sausage biscuit.
Place in the preheated oven and bake until golden brown 18 to 23 minutes or until golden brown.
How to Make Light and Fluffy Angel Biscuits
Ingredients
- 1 teaspoon baking soda
- dash Kosher salt
- 3 tablespoons white sugar
- 1/4 cup warm water
- 1/2 ounce active dry yeast 2 packages
- 1 cup salted butter almost frozen and cut into small cubes
- 1/2 cup shortening almost frozen and cut into small cubes
- 2 cups whole buttermilk cold
- 4 tablespoon unsalted butter melted
- flaked salt
Instructions
- Butter a large cast iron skillet, a cake pan, or a deep baking dish. Set aside.
- Butter a mixing bowl. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons of the white sugar. Set aside.
- Add the warm water, remaining 2 tablespoons of sugar, and yeast to a small mixing bowl. Stir to dissolve yeast. Let it stand until bubbles appear.
- Sprinkle the small cold butter and shortening cubes across the flour mixture. Using clean hands, snap the cubes into the flour with your fingers until the mixture looks like course meal.
- Make a well in the center of the mixture and pour in the buttermilk and the yeast. using a rubber spatula, Ever so gently, fold the wet ingredients into the flour until a ball just starts to form then gently knead no more than 10 times form a ball. Move the Angel Biscuit dough ball to the buttered mixing bowl and cover with a baking cloth or plastic wrap. Let it rise for one hour.
- Drop the mixture onto a lightly floured surface and gently press the mixture into a 1 inch rectangle using clean hands.
- Fold the left side, then the right side to the middle of the dough rectangle. Fold in half. Press the dough back out to a 1 inch rectangle, Repeat.
- Press a 2 inch biscuit cutter straight down into the dough rectangle and then pull straight up. Avoid twisting the biscuit cutter.
- Place each biscuit into the buttered skillet, deep cake pan, or deep baking dish letting them touch. Cover with a baking cloth or plastic wrap in a warm place for one hour.
- Brush the risen biscuits with melted butter and sprinkle with flaked salt.
- Place in the preheated oven and bake until golden brown 18 to 23 minutes or until golden brown.
- Enjoy!
Notes
Nutrition
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