Angel Biscuits
Angel Biscuits: A Southern Staple
There’s something magical about the warm, flaky texture of angel biscuits that feels like a warm hug on a plate. These delightful treats are a beloved staple in Southern cuisine, known for their unique blend of yeast and baking powder that gives them an airy, light texture. I remember the first time I produced a batch in my kitchen; the irresistible aroma pulled everyone in, and one bite was all it took to fall head over heels. Whether you’re looking for a dish to serve at brunch or a comforting side for your family dinner, angel biscuits bring that welcoming warmth that makes any meal special.
What Makes This Recipe Special
Why should you consider whipping up a batch of angel biscuits at home? For starters, they’re incredibly versatile. You can serve them with breakfast, lunch, or dinner, and they elevate practically any meal with their pillowy softness. Plus, they’re beginner-friendly and come together quickly. The dough is forgiving, allowing room for a little flour dusting here and there, making them perfect for a fun family cooking activity.
"These biscuits are a game-changer! So fluffy and flavorful. I can’t believe I waited this long to make them!" – A happy home cook.
The Cooking Process Explained
Let’s get into how you can create these light and fluffy beauties! Angel biscuits combine the simplicity of traditional biscuits with the rich flavor brought on by yeast. The mixing process is straightforward, and the result is a dough that’s both sticky and forgiving. Here’s a brief overview of the steps:
- Prepare the Yeast: You’ll start by activating the yeast with warm water, ensuring it bubbles so you know it’s alive and ready to work.
- Mix the Dry Ingredients: In another bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- Incorporate the Butter: Shred the frozen butter into the flour mixture; this creates the right texture.
- Combine with Buttermilk: Finally, mix everything together with buttermilk to achieve a shaggy dough.
It may sound simple, but each step builds upon the last to create a masterpiece.
What You’ll Need
Before diving in, make sure you have these essential ingredients on hand:
- 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 melted butter (for brushing)
You can consider swapping all-purpose flour for a gluten-free blend if you’re catering to dietary needs.
Step-by-Step Instructions
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- Mix the active dry yeast with the warm water and let it bloom for 5-10 minutes. If there’s no bubbling, start fresh with new yeast.
- Shred the frozen butter into the flour mixture, mixing well to prevent clumping.
- Combine the yeast mixture with the buttermilk and add it gradually into the flour mixture, stirring until just combined. The dough will be shaggy and sticky.
- On a floured surface, pat the dough down to 1 inch thick, then fold like a book, flattening and folding twice more.
- Cut out biscuits using a 2¼-inch biscuit cutter without twisting the cutter to maintain the rise.
- Place the biscuits in greased cast-iron skillets, ensuring they touch for a soft crust.
- Cover and let rise for 1 hour, then preheat your oven to 400 degrees.
- Brush the tops of the biscuits with melted butter and bake for 15-17 minutes until golden brown.
Best Ways to Enjoy It
Angel biscuits are a wonderful accompaniment to almost any meal. For breakfast, enjoy them with honey or jam. Pair them with fried chicken for a classic Southern meal or serve them alongside soups and stews. For those special occasions, you can even slice them open, add a dollop of whipped cream, and fresh berries for a delightful dessert.
Keeping Leftovers Fresh
To ensure your angel biscuits remain soft and delicious, store them in an airtight container at room temperature for up to three days. If you’d like to keep them for longer, you can freeze them in a freezer-safe bag for up to three months. Just remember to thaw them at room temperature before reheating!
Helpful Cooking Tips
- Cold Ingredients: Using cold ingredients like butter will help create those flaky layers that everyone loves.
- Knead Gently: Avoid overworking the dough – gentle handling keeps the biscuits tender.
- Baking: Keep your oven’s temperature consistent for the best rise and browning.
Creative Twists
Don’t be afraid to put your spin on angel biscuits! You can add shredded cheese or herbs to the dough for added flavor. For a sweeter option, toss in a handful of chocolate chips or dried fruit. Vegan versions are also possible by substituting butter with coconut oil and using plant-based milk.
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes! You can prepare the dough and refrigerate it covered overnight. Just allow some time to rise before baking.
What is the best way to reheat leftover biscuits?
Reheat in an oven at 350 degrees Fahrenheit for about 10-15 minutes until warmed through. You can also pop them in the microwave for about 20-30 seconds.
Can I use self-rising flour instead?
Yes, you can! Just omit the baking powder and salt if you choose to use self-rising flour.
There you have it! A guide to making the most delightful angel biscuits that are sure to become a favorite in your kitchen. Enjoy the process, and don’t forget to share with family and friends!
Angel Biscuits
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- Mix the active dry yeast with the warm water and let it bloom for 5-10 minutes. If there’s no bubbling, start fresh with new yeast.
- Shred the frozen butter into the flour mixture, mixing well to prevent clumping.
- Combine the yeast mixture with the buttermilk and add it gradually into the flour mixture, stirring until just combined. The dough will be shaggy and sticky.
- On a floured surface, pat the dough down to 1 inch thick, then fold like a book, flattening and folding twice more.
- Cut out biscuits using a 2¼-inch biscuit cutter without twisting the cutter to maintain the rise.
- Place the biscuits in greased cast-iron skillets, ensuring they touch for a soft crust.
- Cover and let rise for 1 hour, then preheat your oven to 400 degrees.
- Brush the tops of the biscuits with melted butter and bake for 15-17 minutes until golden brown.
