Angel Biscuits

Photo of Angel Biscuits in a cast iron skilletSop It Up With A Biscuit
I am a lover of biscuits with any meal. A fried chicken feast is never complete without the biscuit. Not to mention they make great slider sandwiches. Especially the cheezy kind. Breakfast is my favorite time for biscuits, though.

I will admit I am not a huge fan of biscuits and gravy. It’s just too much. Although, on rare occasions, that ridiculous amount of fat and carbs will hit the spot. I would much rather consume my biscuit-flavored carbs slathered in butter with a generous drizzle of honey or a dollop of jam and a good cup of coffee. Heaven.

Crazy thing is how many options there are for biscuits. I ran across this one recently which looked interesting mainly because it has the look of monkey bread (Yum!). I will be giving it a go this weekend…outside on the patio to enjoy the sun before it goes away…again.

Angel Biscuits Recipe
Adapted from Southern Living Magazine
Yields about 2.5 dozen biscuits

These light fluffy Angel Biscuits are as if buttermilk biscuits and Parker House rolls had a child. They are great with any meal—especially breakfast! If you don’t have a cast iron skillet, you can use a baking dish or sheet.

1/2 cup warm water (about 100°F to 110°F)
1 package active dry yeast (or 2-1/4 teaspoons)
1 teaspoon plus 3 tablespoons granulated sugar, divided
5 cups all-purpose flour
1 tablespoon baking powder
1-1/2 teaspoons table salt
1 teaspoon baking soda
1/2 cup cold salted butter, cubed
1/2 cup vegetable shortening, cubed
2 cups whole buttermilk
1/4 cup butter, melted and divided

Warm the yeast
Stir together the warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Allow it to proof for 5 minutes.

Mix the dry ingredients
In a large bowl, stir the flour, baking powder, salt, baking soda, and the remaining 3 tablespoons of sugar together.

Cut in the shortening
Cut the cold butter and shortening into the flour mixture with a pastry blender until crumbly. (Alternately, you can use two knives or a fork.)

Add the wet ingredients
Add the yeast mixture and buttermilk to the flour mixture, stirring just until the dry ingredients are incorporated.

Chill the dough
Cover the bowl with plastic wrap and chill it for at least 2 hours and up to 5 days.

Preheat the oven to 400 ºF.

Form the biscuits
Turn the dough out onto a lightly floured surface, and knead 3 or 4 times.

Gently roll the dough into a 1/2-inch-thick circle, and fold it in half. Repeat this process.

Next, gently roll the dough into a 1⁄2-inch thick circle and cut it with a 2-inch round cookie cutter. Re-roll the remaining scraps, and cut more biscuits until the dough is used up.

Place the biscuit rounds in a 12-inch cast-iron skillet. The sides should be touching. (Alternately you can place them on a parchment paper-lined baking sheet.

Brush the biscuits with 2 tablespoons of the melted butter.

Bake the biscuits
Bake the biscuits in a preheated oven until they are golden brown (about 15 to 20 minutes).

After removing them from the oven, brush them with the remaining butter before serving.

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