Description

Angel Biscuits are incredibly light and fluffy thanks to a triple-leavening method using yeast, baking powder, and baking soda. These tender, buttery biscuits have a heavenly texture and a perfect golden crust, making them an irresistible addition to any breakfast or brunch. Baked in a cast iron skillet for a rustic touch, they’re best served warm with butter, honey, or jam.

Ingredients

Scale

Dough Ingredients

4 1/2 teaspoons (2 packages or 14 g) active yeast
3 tablespoons warm water (110 to 115°F)
5 cups (700 g) all-purpose flour
1/4 cup (50 g) white sugar
1 1/2 teaspoons kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup (115 g) cold butter
1/2 cup (95 g) cold shortening
2 cups buttermilk
Extra flour for forming and cutting biscuits

Topping

3 tablespoons melted butter

Cook Mode Prevent your screen from going dark

Instructions

Activate Yeast: Place the yeast and warm water in a small bowl and stir to dissolve until it forms a thick paste.
Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, kosher salt, baking powder, and baking soda.
Cut in Fats: Cut the cold butter and shortening into 1/2-inch chunks and sprinkle over the dry ingredients. Using your fingers, gently smash and break the fats until flattened and pea-sized.
Mix Wet Ingredients: Stir the yeast paste into the buttermilk (it’s okay if not fully incorporated) to loosen. Add this mixture to the dry ingredients and stir with a spatula until a rough dough forms. Knead gently a few times to incorporate the crumbs.
Fold the Dough: Flour a clean surface, turn the dough out, and pat it into a 1-inch thick rectangle. Fold the dough in half, rotate 90 degrees, and repeat folding and patting two more times, keeping thickness at 1 inch. Use flour to prevent sticking but be gentle.
Cut Biscuits: Flour a 2-inch round cutter and press straight down into the dough to cut rounds without twisting. Gather scraps and cut until all dough is used.
Prepare to Rise: Butter a 12-inch cast iron skillet and place biscuits inside, touching slightly. Use another pan for extras. Cover with plastic wrap and let rise at room temperature for 1 hour.
Preheat Oven: About 15 minutes before rising time ends, heat oven to 400°F (204°C).
Brush and Bake: Brush remaining melted butter over the tops of the risen biscuits. Bake for 16 to 18 minutes until golden brown on top.
Cool and Serve: Let the biscuits cool in the pan for 10 minutes, then transfer to a cooling rack. Serve warm with butter, honey, or jam.

Notes

These angel biscuits achieve their signature fluffiness by combining yeast, baking powder, and baking soda, giving them a uniquely light texture.
Keep the butter and shortening cold to create flaky layers in the biscuits.
Do not twist the biscuit cutter when cutting to avoid sealing edges and inhibiting dough rise.
Allow the biscuits to rise fully before baking to ensure a tender crumb and proper leavening.
Use melted butter both to prepare the skillet and to brush the tops before baking for rich flavor and a beautiful crust.

Nutrition

Serving Size: 1 biscuit (of 20 servings)
Calories: 253 kcal
Sugar: 4 g
Sodium: 304 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 21 mg