There’s a reason why these are called Angel Biscuits – it feels like you are biting into a cloud! They are the softest and fluffiest biscuits I have ever tasted. You are going to love them!
It makes a large batch, but they are perfect for freezing. You just cut them out, freeze them, then bake them when you are ready. Such a timesaver on busy days!
I just returned from the amazing SNAP! Conference. I had a fabulous time meeting up with blogging friends, and making a bunch of new ones. It is great to spend three days with women who totally “get you”! The classes were incredible, and I learned so much stuff my head is exploding. Hmm, maybe that explains the headache?
I am so grateful to my wonderful husband who kept things running while I was away. He kept the house clean, ran kids to practice, baked rolls for my son’s Prom night dinner, and did the laundry. No small feat with a two year old to chase after. I am truly blessed beyond measure.
Today I am sharing a recipe for the most amazing buttermilk biscuits I’ve ever sunk my teeth into. I got the recipe from a friend a few years ago, and I am kicking myself for not trying it sooner. These biscuits are epic. They are buttery and soft, and so fluffy I felt like I was biting into a cloud.
I served them with Chicken Ala King last week and I am not exaggerating when I say that my family adored them. They did not even ask for butter or jam, they just ate them plain. Inhaled is a better word actually. My 12 year old liked them so much he requested them for his birthday dinner– next February.
When I returned from my trip, one of his first questions was, “Mom, you remember what I want for my birthday dinner next year, right?” Apparently he does not want me to forget about these biscuits! LOL!
As a bonus, you can prepare them ahead of time and just pop the unbaked biscuits in the freezer. I tried it, and they come out even more light and fluffy, which I didn’t even think was possible. You have got to give these a try people!
MORE TASTY HOMEMADE BISCUITS:
- Bacon Cheddar Biscuits
- Cinnamon Biscuits
- Melted Butter Biscuits
- Copycat Red Lobster Biscuits
- Cinnamon Raisin Biscuits (Hardee’s)
Light and Fluffy Angel Biscuits
- 1 Tbsp instant yeast
- 2 Tbsp sugar
- 1/4 cup warm water
- 5 cups all purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup very cold salted butter
- 2 cups fresh buttermilk
- Combine yeast, 2 tablespoons sugar, and warm water in a small bowl. Set aside for about 10 minutes or till bubbly.
- In a large bowl, combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Grate or cut in butter until crumbly.
- Stir in yeast mixture and buttermilk just until ingredients hold together.
- Roll or pat dough to 1" thick on a lightly floured surface. Cut out with a circle cookie cutter or the top of a glass.
- Let biscuits sit while the oven preheats.
- Place on cookie sheets and bake at 425° for about 15 minutes or until lightly browned. Brush with melted butter.
To freeze: After cutting biscuits into circles, place 1/2" inch apart on cookie sheets and freeze. After frozen place in heavy duty ziplock bags. Store for up to 2 months.
To bake frozen biscuits, thaw completely on lightly greased cookie sheets, then bake at 425° for about 20-30 minutes.
The size of biscuit cutter you use will determine the number of biscuits you get. I usually get about 2 dozen 2 1/2" biscuits. Smaller biscuits will take less time to cook.
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Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 287mgCarbohydrates: 24gFiber: 1gSugar: 4gProtein: 4g