Breads & Bakingcookiesandcups
Angel Biscuits
These biscuits use yeast, which is different from a classic biscuit, but makes them foolproof! Light and tender with that classic biscuit flavor.
👥 26 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- blender
- wooden spoon
- oven
📝 Preparation Steps
1
Line 2 baking sheets with parchment paper and set aside.
2
In a medium bowl, mix the yeast in warm water (approx 110°F *see note), and allow it to stand for ⏱️ 5 minutes until dissolved. Stir in the warm buttermilk and set aside.
(1/4 oz each) instant dry yeast2 packageswarm buttermilk2 cupsbutter, melted4 tablespoons
3
In a large bowl, combine 5 cups of flour, sugar, salt, baking powder, and baking soda. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. Using a wooden spoon, stir in yeast mixture until a dough forms.
(1/4 oz each) instant dry yeast2 packagesbaking powder2 teaspoonsbaking soda1 teaspoonwarm buttermilk2 cupsbutter, melted4 tablespoons
4
Sprinkle your work surface lightly with flour. Transfer the dough to the floured surface and knead lightly. Dough should be soft and slightly sticky, so you can add more flour, if necessary.
5
Using a floured rolling pin, roll the dough out to 1-inch thickness; cut into biscuits with a 3-inch round biscuit cutter or cookie cutter. Place the rounds 2- inches apart on the prepared baking sheets.
6
Cover the baking sheets with clean kitchen towels, and allow the biscuits to rise in a warm place until almost doubled, 15 – ⏱️ 20 minutes.
7
Preheat the oven to 450°F while the biscuit dough is rising and bake for ⏱️ 8-10 minutes, or until lightly golden brown.
8
Immediately brush with melted butter and serve warm or at room temperature.
(1/4 oz each) instant dry yeast2 packageswarm buttermilk2 cupsbutter, melted4 tablespoons
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