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Angel Biscuits

Homemade angel biscuits are tall, tender, and foolproof, perfect for busy mornings with their flaky layers and buttery aroma.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use low to moderate protein flour for tenderness.
  • 1 cup cake flour Blend with all-purpose flour for a softer texture if needed.
  • 1 tablespoon baking powder Skip if using self-rising flour.
  • 1 teaspoon salt Cut back if using self-rising flour.
  • 1 teaspoon baking soda Works in conjunction with yeast.
Wet Ingredients
  • 1 cup buttermilk Or substitute with regular milk mixed with lemon juice or vinegar.
  • 1/2 cup butter Keep cold and cut into pea-sized pieces.
  • 2 teaspoons active dry yeast For additional lift and tenderness.

Method
 

Preparation
  1. In a large bowl, whisk together all-purpose flour, cake flour, baking powder, salt, and baking soda.
  2. Add cold butter to the flour mixture using a pastry cutter until the mixture resembles pea-sized crumbs.
  3. In a separate bowl, mix the buttermilk and yeast until well combined.
  4. Add the buttermilk mixture to the flour mixture, stirring gently until just combined.
  5. Fold the dough 3 to 4 times like a letter to stack the layers.
  6. Cover the dough and allow it to rest in the refrigerator for at least 30 minutes or overnight for better flavor.
Baking
  1. Preheat your oven to 425°F (220°C).
  2. Roll out the dough on a floured surface and cut out biscuits using a straight down motion, without twisting.
  3. Place the biscuits close together on a baking sheet.
  4. Bake for 12 to 15 minutes until golden brown.
  5. Brush with melted butter immediately after baking.

Notes

For best results, keep all ingredients cold and avoid overmixing to ensure flakiness. Store baked biscuits in an airtight container for up to 2 days, or freeze them individually wrapped for later use.