The Easiest Angel Biscuits Recipe Your Oven Will Ever See Makes 12

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

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

Cut in the fats using a pastry cutter or your fingers, working the cold butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.

Make the dough by adding the foamy yeast mixture and buttermilk to the dry ingredients. Stir until a shaggy dough forms, then gently knead on a lightly floured surface for 5 to 7 minutes. The dough should be soft and slightly sticky.

First rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 30 minutes or until doubled in size.

Cut and shape: Gently roll out the dough on a lightly floured surface to 1/2 inch thickness. Use a 2 1/2 inch biscuit cutter to cut out rounds, rerolling scraps as needed.

Second rise: Place the biscuits on a greased baking sheet, leaving about 1 inch space between them. Brush with melted butter and cover with a clean kitchen towel. Let rise for 15 minutes.

Bake: Preheat the oven to 425°F (220°C) and bake biscuits for 12 to 15 minutes or until golden brown and fluffy.

Serve warm and enjoy: Brush the tops with additional melted butter if desired and serve with your favorite jam, gravy, or simply enjoy them warm on their own.

Equipment Needed

Spice Level: