Introduction: Angel Biscuits

About: Here you will find some of my family favorite recipes that have been passed down from generation to generation along with delicious new finds. Dinners for 2, fun in the kitchen with kids, holiday baking and mo…

Angel biscuits are an amazing mix between a biscuit and a yeast roll - can it get any better?!? Using 3 different ingredients to make them rise, these biscuits are light and fluffy with a yeasty taste. Absolutely perfect with butter and strawberry jam or a drizzle of honey. They hold up well as the bread to soak up gravy with a special pot roast and mashed potato meal and make a bacon and eggs breakfast even better!! I hope you enjoy this southern tradition!

Step 1: Ingredients

2 1/2 t. (one package) yeast

1/4 c. warm water (110 degrees)

2 c. buttermilk

5 c. all-purpose flour

1 T. baking powder

1 t. baking soda

2 t. salt

3 T. white sugar

3/4 c. butter (1 1/2 sticks)

Step 2: Prepare Yeast

Dissolve yeast in warm water with 1 T of sugar added. Let stand until thick and creamy, 5 - 10 minutes. This step smells so good, I LOVE the smell of yeast - a promise of yummy things to come!!!

Step 3: Combine Dry Ingredients

Combine flour, remaining sugar, baking powder, baking soda and salt in a large bowl.

Step 4: Add Butter

Using a pastry cutter or fork, cut the butter into the flour mixture until the butter is pea sized and thoroughly incorporated into the flour mixure.

Step 5: Add Yeast and Buttermilk

Add yeast and buttermilk to the flour mixture and stir just until dry ingredients are moistened. The dough should still have some dry spots, this will be worked in during the kneading. Over mixing the dough can lead to a tough biscuit.

Step 6: Knead Dough

Turn dough out onto a floured surface and knead 4-5 times to bring the dough together. One of my favorite things is kneading dough. I call it "playing with my food"!

Step 7: Roll and Cut Dough

Roll dough to 1/2". Cut out biscuits, either with a round cutter or a pizza cutter like I use. There is nothing wrong with a square biscuit, and there are no scraps to re-roll, that also can lead to a tough biscuit and who wants that??

Step 8: Let Rise for 1 Hour

Place biscuits on a baking sheet, barely touching each other. I use parchment, it ensures that nothing sticks and the bottoms will not get too browned. Brush the tops with softened butter. Let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. These biscuits will continue to rise as they bake.

Step 9: Bake

After cutting biscuits -before they rise - you can place the biscuits on a baking sheet and freeze. Place in a zipper bag after they are frozen and pull out as many as you want to bake. Allow about an hour to thaw and start to rise before baking.

Bake in a preheated 425 degree oven for 12-15 minutes until golden brown.

Step 10: Enjoy!

Enjoy these with any meal, the perfect mix between a yeast roll and a biscuit - I know you will love this recipe!!

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