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🧈 Why You’ll Love Angel Biscuits
- Feather-light texture that’s pure magic.
- The perfect addition to breakfast, brunch, or Sunday dinner.
- Stay soft for days (if they last that long!).
- Easy to make — the yeast does most of the work for you.
🌾 Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- ½ cup shortening or cold butter (cut into cubes)
- 1 package (2 ¼ tsp) active dry yeast
- ¼ cup warm water (about 110°F)
- 1 cup buttermilk
Optional for brushing: melted butter or honey butter for serving 😍
👩🍳 How to Make Angel Biscuits
- Activate the yeast:
- In a small bowl, dissolve yeast in warm water and let it sit for 5–10 minutes, until foamy.
- Mix the dry ingredients:
- In a large bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
- Cut in the fat:
- Add the shortening or cold butter, and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
- Combine wet and dry:
- Stir in the yeast mixture and buttermilk until a soft dough forms.
- Knead & roll:
- Turn dough out onto a lightly floured surface and gently knead 5–6 times.
- Roll out to about ½-inch thickness and cut with a biscuit cutter.
- Let them rise:
- Place biscuits on a greased baking sheet, cover loosely with a towel, and let rise for about 30–45 minutes until slightly puffy.
- Bake:
- Preheat oven to 400°F (200°C) and bake for 12–15 minutes, or until golden brown.
- Brush & serve:
- Brush warm biscuits with melted butter and try not to eat them all at once!
💡 Tips for Heavenly Biscuits
- Don’t skip the rise time — that’s the secret to their light, airy texture.
- Use cold butter or shortening to get those perfect flaky layers.
- For a touch of sweetness, serve them with honey butter or homemade jam.
- These can be made ahead and reheated — they stay soft and fluffy!
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