Angel Biscuits

These angel biscuits are soft and pillowy with crisp bottom edges and plenty of flavor from yeast and buttermilk.

Course bread and rolls

Cuisine American

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Prep Time 30

Cook Time 15

Rise Time 1

Total Time 1 45

Servings biscuits

Calories 191kcal

Author Beth Pierce

Ingredients

5 cups all-purpose flour
⅓ cup granulated sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 packages active dry yeast (approximately 4½ teaspoons)
3 tablespoons warm water (110-115 degrees)
1 cup frozen butter
2 cups buttermilk
1-2 tablespoons butter, melted

Instructions

Whisk the flour, granulated sugar, salt, baking powder, and baking soda in a large bowl.
Mix the active dry yeast with the warm water. Cover the bowl with plastic wrap and let it bloom for 5-10 minutes. If it does not bubble and bloom, discard the mixture and try with fresh packets of yeast.
Using a box grater, shred the butter into the flour mixture, stirring several times to keep the butter from clumping. Add the yeast mixture to the buttermilk. Slowly stir it into the flour mixture until combined. The dough will be shaggy and sticky.
Gently pat the dough out to 1 inch on a lightly floured surface or a dough mat. Fold the dough into thirds like a book. Pat it back out and fold it again. Gently pat it back out to 1 inch. Cut the biscuits with a 2¼-inch biscuit cutter. Do not twist the biscuit cutter. Place them in a couple of greased cast-iron skillets with the sides of the biscuits touching. I use a 12-inch and an 8-inch cast-iron skillet.
Cover the skillet with plastic wrap and let the dough rise for an hour.
Preheat the oven to 400 degrees. Brush the tops of the biscuits with melted butter. Bake for 15-17 minutes or until golden brown.

Notes

Store angel biscuits in an airtight container at room temperature for up to 2 days or freeze in a freezer-safe container or freezer zipper bag for up to 3 months.

Nutrition