Fluffy Angel Biscuits
Rated 5.0 stars by 1 users
Category
Bread
Author:
Jessica Cain Montano
Servings
24 biscuits
Prep Time
20 minutes
Cook Time
15 minutes
Light, fluffy, and irresistibly tender, these Angel Biscuits are a beloved Southern classic that bring together the best of both worlds—yeast rolls and buttermilk biscuits. With just the right hint of sweetness and a soft, pillowy texture, they’re perfect for breakfast with jam, as a side for dinner, or simply enjoyed warm from the oven. The dough is easy to make and can be stored in the fridge for up to a week, so you can bake a fresh batch anytime. Whether you're serving guests or keeping it cozy at home, these biscuits are a comforting staple worth keeping on hand.
Ingredients
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2 packages yeast
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1/4 cup lukewarm water
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5 cups self-rising flour
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1 tsp baking soda
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1/3 cup sugar
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1 cup shortening
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2 cups buttermilk
Directions
In a small bowl, dissolve the yeast in 1/4 cup of lukewarm water.
In a large mixing bowl, combine the self-rising flour, baking soda, and sugar.
Cut in the shortening using a pastry cutter or fork.
Stir in the dissolved yeast and buttermilk until a soft dough forms. The dough will be very soft—this is normal.
Generously flour a clean surface and your hands. Gently turn the dough out onto the floured surface and knead lightly, just enough to make it manageable.
Roll out the dough to about 1/2 inch thickness and cut into desired shapes using a biscuit cutter or knife.
Place the biscuits on an ungreased baking sheet, leaving a little space between each one.
Bake at 400°F on the middle rack for 12–15 minutes, or until golden brown.
Serve warm. Store any unused dough in the refrigerator, tightly covered, for up to 1 week.