Angel biscuits, often referred to as “bride’s biscuits” or “heavenly biscuits,” strike the perfect balance between a flaky biscuit and a light, yeasty roll. They are a cherished treasure of Southern United States cuisine and hold a special place at any dinner table due to their light-as-air texture, which is brought about by the unique combination of yeast, baking powder, and baking soda in the dough. Thought to have originated in the Appalachian Mountains, angel biscuits are a delightful hybrid that rose in popularity for their forgiving nature for less experienced bakers and their indulgent, comforting taste.
Angel biscuits are versatile and can accompany a wide array of meals, making them suitable for breakfast, lunch, or dinner. For a classic Southern breakfast, serve them warm with butter and honey, or split them and fill with crispy bacon, a fried egg, and cheese. They can also make an excellent side for a dinner of fried chicken or smothered in gravy. If you prefer something sweeter, use them to make shortcakes topped with fresh strawberries and whipped cream. No matter how you serve them, angel biscuits are sure to be appreciated for their tender crumb and rich flavor.
Angel Biscuits Recipe
Ingredients:
– 5 cups all-purpose flour
– 1/4 cup sugar
– 1 teaspoon baking soda
– 3 teaspoons baking powder
– 2 teaspoons salt
– 1 package (1/4 ounce) active dry yeast
– 1/4 cup warm water (110 to 115 degrees F)
– 1 cup shortening
– 2 cups buttermilk
– Melted butter for brushing
Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
2. In a small bowl, dissolve the yeast in warm water and let it sit until it starts to foam, indicating that the yeast is active.
3. Using a pastry cutter or your fingers, cut the shortening into the flour mixture until it resembles coarse crumbs.
4. Stir the yeast mixture and buttermilk into the flour mixture until all ingredients are well combined. The dough should be sticky.
5. Turn the dough out onto a well-floured surface and knead gently for a minute or two just to bring it together.
6. Roll the dough to about 1/2-inch thickness and cut with a biscuit cutter. Place the cut biscuits on a greased baking sheet, cover with a clean cloth, and let them rise in a warm place for about 30 minutes, or until nearly doubled in size.
7. Preheat your oven to 400 degrees F.
8. Once the biscuits have risen, bake them for 12-15 minutes or until they’re golden brown on top.
9. Remove from oven and brush the tops with melted butter. Serve warm for the best experience.
Remember, angel biscuits are best enjoyed fresh from the oven, but they can be kept in an airtight container and warmed up for the next day’s enjoyment. Enjoy your delightful, cloud-like creation!
