Heavenly Angel Biscuits
Experience a taste of bliss with these delightful Heavenly Angel Biscuits. This classic recipe combines the rich flavors of buttermilk, sugar, and yeast to create soft, fluffy biscuits perfect for breakfast or any meal. Flaky on the outside and tender on the inside, these biscuits rise beautifully and can easily be made ahead of time. Enjoy them fresh from the oven, slathered with butter, or alongside your favorite jam for a truly enchanting treat.
12
Servings
N/A
Calories
9
Ingredients
Ingredients
All-purpose flour
5 cups (Sifted)
Baking powder
5 teaspoons (N/A)
Baking soda
1 teaspoon (N/A)
Salt
1 teaspoon (N/A)
Sugar
5 tablespoons (N/A)
Shortening
1 cup (Cubed)
Buttermilk
2 cups (N/A)
Yeast
1 package (Active dry)
Warm water
1/4 cup (N/A)
Instructions
1
In a small bowl, dissolve the yeast in warm water and set aside to activate for about 5-10 minutes until frothy.
2
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
3
Cut in the cubed shortening using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4
Make a well in the center of the dry ingredients, then add the buttermilk and the activated yeast mixture. Stir gently until everything is combined into a sticky dough.
5
Turn the dough out onto a floured surface and knead gently for about 1-2 minutes until just smooth.
6
Roll the dough out to a thickness of about 1/4 to 1/2 inch. Use a biscuit cutter to cut into rounds.
7
Place the cut biscuits into a greased baking pan, ensuring they are close but not touching, and cover with a clean kitchen towel.
8
Allow the biscuits to rise in a warm place for about 1 1/2 hours, or until they have doubled in size.
9
Preheat your oven to 400°F (200°C) during the last few minutes of rising.
10
Once risen, bake the biscuits in the preheated oven for 15 minutes or until golden brown on top.
11
To store, cover any leftover dough tightly and refrigerate for up to one week, or freeze cut biscuits on a tray before transferring them to a plastic bag. When ready to bake, simply let them rise for 1-2 hours and bake as directed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Angel Biscuits?
Heavenly Angel Biscuits are a classic, yeast-leavened biscuit known for being soft, fluffy, and having a flaky texture.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
What makes Angel Biscuits different from regular biscuits?
Unlike standard biscuits, Angel Biscuits use yeast in addition to baking powder and baking soda, giving them a lighter, bread-like rise.
What type of flour should I use for these biscuits?
You should use 5 cups of all-purpose flour, which should be sifted before mixing.
How much baking powder is required?
The recipe calls for 5 teaspoons of baking powder.
Is baking soda used in Heavenly Angel Biscuits?
Yes, the recipe requires 1 teaspoon of baking soda.
How much sugar is in the recipe?
There are 5 tablespoons of sugar included in the dough.
What kind of fat is used for the biscuit dough?
The recipe uses 1 cup of shortening, which should be cubed before being cut into the flour.
How much buttermilk is needed?
You will need 2 cups of buttermilk for the dough.
How do I prepare the yeast for this recipe?
Dissolve one package of active dry yeast in 1/4 cup of warm water and let it sit for 5-10 minutes until it becomes frothy.
How do I incorporate the shortening into the dry ingredients?
Cut the cubed shortening into the sifted dry ingredients using a pastry cutter or your fingertips until it looks like coarse crumbs.
What is the consistency of the dough?
Once the buttermilk and yeast are added, the mixture should be stirred gently until it forms a sticky dough.
Do I need to knead the dough?
Yes, turn the dough onto a floured surface and knead gently for about 1-2 minutes until it is just smooth.
How thick should I roll the biscuit dough?
Roll the dough out to a thickness of approximately 1/4 to 1/2 inch.
How should I arrange the biscuits in the baking pan?
Place the cut biscuits into a greased pan so that they are close together but not touching.
How long do the biscuits need to rise?
The biscuits should rise in a warm place for about 1 1/2 hours, or until they have doubled in size.
What is the baking temperature for Heavenly Angel Biscuits?
Preheat your oven to 400°F (200°C) before baking.
How long do the biscuits bake?
Bake the biscuits for 15 minutes or until the tops are golden brown.
Can I make the dough ahead of time?
Yes, you can cover the leftover dough tightly and refrigerate it for up to one week.
Can Heavenly Angel Biscuits be frozen?
Yes, you can freeze the cut biscuits on a tray and then transfer them to a plastic bag for storage.
How do I bake frozen biscuit dough?
Let the frozen biscuits rise for 1-2 hours before baking as directed in the recipe.
What are the main flavor profiles of these biscuits?
They feature the rich flavors of buttermilk and a slight sweetness from the sugar.
What is the best way to serve these biscuits?
They are best served fresh from the oven with butter, jam, or as a side for breakfast.
What tags define this recipe?
Tags include biscuits, angel biscuits, yeast bread, home baking, buttermilk, and southern biscuits.
Why do the biscuits need to be covered while rising?
Covering them with a clean kitchen towel prevents the dough from drying out and helps maintain warmth for the yeast.
What is the total number of ingredients needed?
There are 9 ingredients: flour, baking powder, baking soda, salt, sugar, shortening, buttermilk, yeast, and warm water.
Is it necessary to grease the baking pan?
Yes, ensure the baking pan is greased to prevent the biscuits from sticking.
What indicates the yeast is ready?
The yeast is activated and ready when the water mixture becomes frothy or bubbly.
Are these biscuits considered Southern style?
Yes, they are often categorized as southern biscuits due to the use of buttermilk and the specific rising technique.
What is the secret to the 'Angel' texture?
The combination of yeast and chemical leaveners creates an exceptionally light and airy crumb, hence the name 'Angel' biscuits.