Southern Angel Biscuits

Angel yeast biscuits are buttery bites of goodness that rise high and light. They are an easy cross between a biscuit and a dinner roll that everyone loves! You can cover the dough and refrigerate it for up to 2 days.

Course Bread

Cuisine American - Southern

Prep Time 10

Cook Time 15

rising time 10

Total Time 35

Servings

Calories 189kcal

Author Marye Audet-White

Ingredients

1 package active dry yeast
¼ cup warm water 110F
2 ½ cups all purpose flour a low protein flour like White Lily is best
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 /2 teaspoon baking soda
½ cup butter very cold
1 cup buttermilk 110F

Instructions

Preheat the oven to 400F.
Dissolve the yeast in warm water with 1 tablespoon of the sugar.
Set aside.
Mix the flour, sugar, baking powder, salt, and baking soda in a large bowl.
Use a grater to grate the cold butter into the dry ingredients. You can also use a pastry blender to cut in the butter but try the grating technique once - I think it makes them flakier!
Stir until the grated butter is covered with flour mixture.
Stir in the warm buttermilk and yeast mixture.
Mix gently until it forms a dough, but don't over-mix. Angel biscuit dough is somewhat soft.
Knead lightly on a floured surface until the dough is smooth.
Roll dough gently to a 1-inch thickness and cut biscuits with a round cutter.
Place rounds on parchment or silpat, cover with a kitchen towel, and let rise in a warm place for 8 to 10 minutes... or as much as 30 minutes.
Brush biscuits with melted butter if desired.
Bake biscuits for 12 to 15 minutes, or until light, golden brown.
Serve hot with butter and jam or your favorite spread.

Video

Notes

My "Biscuit cutter" is a tomato paste can that I've cut both ends out of. It makes perfect biscuits as far as I'm concerned, although my husband says they are too small. I prefer "petite". If you use that size cutter you'll get 18 to 24 biscuits.

Storage:

Store in an airtight container or zipper storage bag at room temperature for 3-4 days or in the freezer for up to 3 months. If you live in a humid climate your yeast biscuits may mold after a day or 2.

You can store the dough for up to 2 days. Cover the bowl with plastic wrap and refrigerate.

Tips:

If you've had your dough in the fridge you may need extra baking time.
If you're using a baking sheet cover with parchment paper before adding the biscuits.
Don’t twist the biscuit cutter. When you twist the cutter it will seal the dough and keep the biscuits from rising. Always push the cutter straight down into the dough.

Nutrition