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How to Make Angel Biscuits

Recipe with step-by-step photos for making yeast biscuits
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Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Bread
Cuisine American
Servings 16
Calories 140 kcal

Equipment

  • (1) 2 1/2 - 3 inch cookie or biscuit cutter (see the note below for different sizes of biscuits)

Ingredients
  

  • 1 ⅛ teaspoons active dry yeast
  • 2 tablespoons warm water (105-115 degrees)
  • 2 ½ cups bread flour (or all-purpose flour)
  • 1 ½ teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • ½ cup (1 stick) butter
  • 1 cup whole buttermilk (shake to mix well before measuring)

Instructions
 

  • Add the warm water to a small bowl and stir in the yeast. Set aside for 5 minutes. The yeast will turn bubbly as it sits. If it doesn't bubble, it is too old to use.
  • Add flour, baking powder, soda, salt, and sugar to a large bowl. Cut the butter into small pieces and add it. Use a pastry cutter (or 2 knives) to cut the butter into the flour until it is crumbly. (See Recipe Notes below for a tip.)
  • Add the buttermilk and yeast to the flour mixture. Stir just until moistened. Turn the dough onto a lightly floured surface. Pat the dough into a ball. Sprinkle lightly with flour, and then use a rolling pin to roll out the dough to 1/2 inch thickness.
  • Use a 2 1/2-inch to 3-inch cookie cutter to cut out biscuits. Place the biscuits touching on a baking sheet with a silicone mat or parchment paper. You can also grease the pan.
  • Cover the biscuits, place them in a warm place, and let them rise for 1 hour.
  • Ten minutes before the biscuits finish rising, preheat the oven to 400 degrees F. Remove the cover from the biscuits and bake for 15 minutes or until lightly brown. Brush with melted butter if desired.

Notes

Butter Tip

You can shred a frozen stick of butter using a Microplane. Stir occasionally to mix the butter into the flour. Stop shredding before you reach the end of the butter stick, and then use two knives to cut the remaining butter into the flour.

Measuring Tip

Measure flour by lightly spooning it into a measuring cut and then using a knife to level the top of the flour. Too much flour will alter the recipe and create dry biscuits.

Kneading

It is not necessary to knead the biscuit dough after mixing it. Too much kneading can make the biscuits tough and chewy. Instead, pat together the dough after turning it onto a floured surface until it forms a mound. Roll it out and cut biscuits. Then mound up the leftover dough and roll it again. Repeat until all the dough is used. Remember, the least amount of kneading makes soft and tender biscuits.

Yield

This recipe makes approximately (16) 2 1/2 to 3-inch biscuits with dough rolled to 1/2 inch thick.
  • For taller biscuits, roll the dough thicker before cutting it, and use a smaller biscuit cutter (1 1/2 inches) to produce approximately the same amount of biscuits.
  • For 16 tall or thick biscuits (approximately 3 inches in diameter), consider doubling the recipe and using the 3-inch cutter.
  • The cooking time may need to be increased for thicker biscuits.

Nutrition

Calories: 140kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 210mgPotassium: 44mgFiber: 1gSugar: 2gVitamin A: 210IUVitamin C: 0.001mgCalcium: 44mgIron: 0.2mg
Keyword Angel Biscuits, Bread, How to Make Angel Biscuits
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