Angel Biscuits
Ultra light and fluffy, these yeast biscuits may be the softest and fluffiest butter biscuits you will ever bite into!
Equipment
Ingredients
- 1 Tbsp instant yeast
- 2 Tbsp sugar
- ¼ cup warm water
- 5 cups all purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup very cold salted butter
- 2 cups fresh buttermilk
Instructions
- 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.
Video
Notes
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.
Nutrition
Serving: 1gCalories: 183kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 21mgSodium: 287mgFiber: 1gSugar: 4g
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