thepioneerwoman
Buttermilk Ranch Angel Biscuits
These buttermilk ranch angel biscuits are flavored buttermilk, ranch reasoning, and lots of butter. Try this bread recipe slathered with zesty ranch butter!
👥 18 Servings⏱️ Prep & Cook: 2h⏳ Prep: 10 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●microwave
- ●measuring cup
- ●baking sheet
- ●blender
- ●oven
📝 Preparation Steps
1
In a medium microwave-safe bowl, combine the softened butter, 1 tablespoon homemade ranch seasoning, and parsley. Mash with a fork to combine and mix well. Transfer half of the butter to a small ramekin or bowl; cover and refrigerate the butter until ready to use. Keep the remaining ranch butter covered in the medium microwave-safe bowl at room temperature.
2
In a medium bowl or a large measuring cup, combine the remaining homemade ranch seasoning with 2 cups of cold water. Refrigerate until ready to use.
3
In a small bowl, stir together ¼ cup warm water, yeast, and 1 tablespoon sugar. Let the yeast bloom until foamy, about ⏱️ 5 minutes.
4
Line 2 baking sheets with parchment paper.
5
In a large bowl, combine the flour, baking powder, salt, baking soda, and the remaining 3 tablespoons of sugar. Add the cold butter and shortening, using a pastry blender to work both into the flour mixture until the butter resembles the size of large peas. Stir in the yeast and chilled ranch mixture.
6
Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Roll the dough into a ½-inch thick rectangle and cut biscuits with a 2 ¼-inch round biscuit cutter. Place the biscuits on the prepared baking sheets either touching or 2 inches apart, depending on preference.
7
Cover with a clean kitchen towel or plastic wrap and let rise in a warm place until almost doubled, about ⏱️ 1 hour. The biscuits can also be covered with plastic wrap and placed in the refrigerator for 12 to ⏱️ 24 hours.
8
If the biscuits were refrigerated overnight, take them out to come to room temperature. They are ready to bake when puffy and tall, ⏱️ 45 minutes to ⏱️ 1 hour.
9
About ⏱️ 30 minutes before you’re ready to bake, preheat the oven to 425°F.
10
Brush the tops of the biscuits with egg wash. Place whole parsley leaves on top and brush them with egg, if you like.
large egg, lightly beaten1Parsley leaves, to decorate
11
Bake until golden brown, 18 to ⏱️ 22 minutes. Brush with the softened ranch butter and allow to cool slightly, at least ⏱️ 5 minutes. Serve warm with the remaining ranch butter.
Nutrition Facts
calories
286 Calories
fat Content
17 g
fiber Content
1 g
sugar Content
3 g
sodium Content
149 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
37 mg
carbohydrate Content
29 g
saturated Fat Content
8 g
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