Description
Delightfully flaky and tender Angel Biscuits made with a blend of yeast and baking agents, infused with cold butter and buttermilk for a rich, layered texture. Perfectly golden and buttery, these biscuits are ideal for breakfast or as a side for any meal.
Ingredients
Scale
Yeast Mixture
- 2¼ teaspoons instant yeast (7 grams, 1 envelope)
- 1 tablespoon granulated sugar (from the ¼ cup, 50 grams, divided)
- ¼ cup warm water (57 grams, 105-110°F)
Dry Ingredients
- 5 cups all-purpose flour (600 grams)
- ¼ cup granulated sugar (the remaining from 50 grams divided)
- 2 teaspoons baking powder (8 grams)
- 1½ teaspoons baking soda (9 grams)
- 1 teaspoon kosher salt (3 grams)
Butter & Dairy
- 1 cup unsalted butter (227 grams, cold, cut into small cubes, 2 sticks)
- 2 cups buttermilk (454 grams)
- ¼ cup unsalted butter (57 grams, melted, ½ stick)
Instructions
- Activate Yeast: In a dish, combine the instant yeast with 1 tablespoon of granulated sugar and the warm water (105-110°F). Let it sit for a few minutes until the mixture becomes foamy, indicating the yeast is activated.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, remaining granulated sugar, baking powder, baking soda, and kosher salt to blend the dry components evenly.
- Cut in Butter: Using a pastry blender or two butter knives, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs, ensuring the butter pieces are evenly distributed for flakiness.
- Combine Wet and Dry: Mix the foamy yeast mixture with the buttermilk, then pour this liquid mixture into the flour and butter mixture. Stir gently to just combine the dough.
- Knead Dough: Turn the dough out onto a floured surface and fold it in half three to four times, pressing down to flatten after each fold to build structure without overworking it.
- Roll Dough: Using a rolling pin, roll the dough to about 1 inch thickness, preparing for biscuit cutting.
- Cut Biscuits: Use a round cookie cutter or the rim of a glass to cut out approximately 24 biscuit rounds from the rolled dough.
- Rest Biscuits: Place the cut biscuits on an oven-safe skillet or baking sheet. Cover with a towel and allow them to rest for 1 hour so they can rise and develop texture.
- Preheat Oven: As resting time ends, preheat your oven to 400°F (204°C) to prepare for baking.
- Brush with Butter: Brush the tops of the biscuits with melted butter to encourage browning and add flavor during baking.
- Bake Biscuits: Bake the biscuits in the preheated oven for 14-16 minutes, until they turn golden brown and have a fluffy interior.
- Final Butter Brush: After baking, brush the biscuits again with any remaining melted butter to keep them moist and flavorful just before serving.
Notes
- Make sure the water for the yeast activation is at the correct temperature (105-110°F) to avoid killing the yeast.
- Keep butter cold to ensure a flaky biscuit texture.
- Do not overwork the dough to maintain tenderness and flakiness.
- Resting the dough is essential for proper rising and development of texture.
- Use a sharp biscuit cutter pressed straight down without twisting for best biscuit rise.
- Serve warm for optimal flavor and texture.
