Angel Biscuits
These heavenly Angel Biscuits are the perfect marriage of traditional buttermilk biscuits and soft dinner rolls. Ready in just 1 hour, including resting time, these cloud-like biscuits offer a delightful balance of flakiness and tenderness.
Equipment
- Large mixing bowl or stand mixer
- Cast-iron pan or baking sheet
Ingredients
- 2 teaspoons instant yeast
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 Tablespoons sugar
- 1/2 cup butter or shortening cold, cut into pieces
- 1 cup buttermilk
- 1/4 cup water
- 2 tablespoons butter melted
Instructions
- In a large mixing bowl or stand mixer stir together yeast, flour, baking powder, baking soda, salt and sugar. Cut in the butter or shortening until the mixture resembles coarse crumbs.
- Stir in the water and buttermilk until smooth. Turn onto a floured surface and knead a few times. At this point you can roll out and cut the biscuits, or refrigerate the dough in a covered container for 1-3 days.
- Roll out the dough to about ½ inch thick. I usually just use my hands to press the dough out into a square (½ inch thick) then I cut the square into 16 pieces. I combine the corner pieces together, to make about 14 even sized biscuits.
- Place cut out biscuits in buttered cast iron pan, or a parchment-lined baking sheet. Brush the tops of the biscuits with melted butter. Cover lightly with plastic wrap and allow to rest for 30 minutes.
- Preheat oven to 425 degrees F. Uncover biscuits and bake for about 13-18 minutes, until golden brown.
Nutrition
Calories: 177kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 3gCholesterol: 6mgSodium: 355mgPotassium: 96mgFiber: 1gSugar: 3gVitamin A: 368IUCalcium: 38mgIron: 1mg
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