Step 1: Prepare the Yeast Mixture
- In a small bowl, dissolve the yeast in 2 tablespoons of warm water (between 105°F and 115°F). Let it sit for about 5 minutes until it becomes frothy. This step activates the yeast, giving these biscuits their light, airy texture.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together 5 cups of all-purpose flour, 3 tablespoons of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
Step 3: Cut in the Butter
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces. These pockets of butter will melt during baking, creating flaky layers in the biscuits.
Step 4: Add Buttermilk and Yeast Mixture
- Stir in the buttermilk and the yeast mixture. Use a spatula or wooden spoon to gently combine until a soft dough forms. Be careful not to over-mix, as this can make the biscuits dense rather than light and fluffy.
Step 5: Knead the Dough Lightly
- Turn the dough out onto a lightly floured surface. Gently knead the dough just 4-5 times until it comes together smoothly. Avoid over-kneading to keep the biscuits tender.
Step 6: Roll Out and Cut Biscuits
- Using a rolling pin, roll the dough out to about ½-inch thickness.
- Use a biscuit cutter (about 2 ½ inches in diameter) or a round cookie cutter to cut out biscuits. Press straight down without twisting, which helps the biscuits rise more evenly.
- Re-roll any remaining dough scraps and cut additional biscuits.
Step 7: Let the Biscuits Rise
- Arrange the biscuits on a parchment-lined baking sheet, with the edges touching slightly. This helps them rise higher as they bake.
- Cover the baking sheet loosely with a clean kitchen towel and let the biscuits rise in a warm place for about 30-45 minutes. They should puff up slightly but don’t need to double in size.
Step 8: Bake the Biscuits
- Preheat the oven to 400°F (200°C).
- Once the biscuits have risen, bake them in the preheated oven for 15-18 minutes or until they are golden brown on top and baked through.
Step 9: Brush with Melted Butter
- Remove the biscuits from the oven and immediately brush the tops with melted butter. This adds flavor and gives the biscuits a beautiful sheen.
Step 10: Serve and Enjoy
- Serve these warm, fluffy angel biscuits with your favorite jam, honey, or even sausage gravy. They’re also perfect with a pat of butter, allowing the rich, flaky layers to shine.
Tips for Perfect Angel Biscuits
- Use cold ingredients: Cold butter and buttermilk are essential for creating flaky biscuits. Keep them in the fridge until right before using.
- Do not over-mix: Over-mixing the dough can make biscuits tough. Stop mixing as soon as the dough comes together.
- Let them touch: Arranging the biscuits close together on the baking sheet encourages them to rise upward rather than spreading out.
- Try different shapes: Although classic angel biscuits are round, you can use a square cutter to minimize scraps, or shape them by hand.
Variations and Serving Suggestions
- Cheesy Biscuits: Fold in 1 cup of shredded cheddar cheese and 1 tablespoon of finely chopped chives for a savory twist.
- Honey Butter: Serve with homemade honey butter by combining ½ cup of softened butter with 2 tablespoons of honey.
- Garlic & Herb Biscuits: Add 1 teaspoon of garlic powder and 1 tablespoon of dried herbs (such as rosemary or thyme) to the flour mixture for extra flavor.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezer: Wrap each biscuit individually and freeze for up to 3 months. Reheat in the oven for best results.
Final Thoughts
These light and airy angel biscuits are a delightful addition to any meal, from breakfast to dinner. Their subtle yeast flavor and tender, flaky texture make them truly heavenly. Serve them fresh from the oven with butter, jam, or gravy, and watch them disappear!