How to make angel biscuits: Light & Fluffy Perfection (Makes 12)

Activate the yeast by whisking together the yeast and warm water in a small bowl. Let sit for 5 minutes or until foamy.

Combine the dry ingredients by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

Cut in the fat using a pastry cutter or two forks. Cut the cold butter and shortening into the dry ingredients until the mixture resembles coarse crumbs. Alternatively, pulse the ingredients in a food processor until crumbly.

Make the dough by adding the yeast mixture and just enough buttermilk to the dry ingredients, stirring until a soft dough forms. Do not overmix; the dough should be slightly sticky.

Knead and roll the dough onto a lightly floured surface and gently knead 5 to 6 times. Roll out the dough to 1/2 inch thickness.

Cut out biscuits using a 2-inch round biscuit cutter and place them on a lightly greased baking sheet. Gather the scraps, roll, and cut out additional biscuits. Let the biscuits rise in a warm place for 30 minutes.

Preheat the oven to 400°F (200°C). Brush the tops of the biscuits with melted butter (optional) and bake for 12 to 15 minutes or until golden brown.

Let the biscuits cool slightly before serving warm with butter, jam, honey, or your favorite gravy.

Equipment Needed

Spice Level: