Heavenly Angel Biscuits

 

Heavenly Angel Biscuits

These light, fluffy biscuits are a cross between a traditional buttermilk biscuit and a yeast roll. They rise high, bake up tender, and practically melt in your mouth. Perfect for breakfast, brunch, or alongside any hearty meal.

Yields: About 20–24 biscuits
Prep time: 20 minutes
Rise time: 30 minutes
Bake time: 12–15 minutes
Difficulty: Medium

Ingredients

• 5 cups all-purpose flour

• ¼ cup granulated sugar

• 1 teaspoon baking soda

• 3 teaspoons baking powder

• 2 teaspoons salt

• 1 package (¼ oz) active dry yeast

• ¼ cup warm water (110–115°F / 43–46°C)

• 1 cup shortening

• 2 cups buttermilk

• Melted butter, for brushing

Instructions

1. Combine dry ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.

2. Activate the yeast
In a small bowl, dissolve the yeast in the warm water. Let it sit for 5–10 minutes until foamy—this indicates the yeast is active.

3. Cut in the shortening
Add the shortening to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

4. Form the dough
Pour the activated yeast and the buttermilk into the flour mixture. Stir until a sticky, shaggy dough forms.

5. Knead
Turn the dough out onto a lightly floured surface. Knead gently for 1–2 minutes until smooth and cohesive. Do not overwork.

6. Shape the biscuits
Roll the dough to about ½-inch thickness. Using a floured biscuit cutter, cut straight down (without twisting) and place the biscuits on a greased baking sheet, spacing them about 1 inch apart. Gather scraps, reroll, and cut additional biscuits.

7. Let rise
Cover the biscuits with a clean kitchen towel and let them rise in a warm place for about 30 minutes, or until nearly doubled in size.

8. Preheat oven
Toward the end of the rise time, preheat your oven to 400°F (200°C).

9. Bake
Bake for 12–15 minutes, until the biscuits are golden brown on top.

10. Finish
Brush the hot biscuits with melted butter. Serve warm.

Tips & Variations

• Make ahead: The dough can be prepared, cut, and refrigerated overnight. Let the biscuits come to room temperature and rise slightly before baking.

• Freezing: Freeze unbaked biscuits on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.

• Flaky texture: For extra flakiness, chill the dough for 15 minutes before rolling and cutting.

• No buttermilk? Substitute with 2 cups milk mixed with 2 tablespoons lemon juice or white vinegar. Let stand 5 minutes before using.

These heavenly biscuits are a true classic—light, buttery, and worth every step. Enjoy them with butter, jam, gravy, or simply on their own.