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More Southern Biscuit Recipes:
- Cathead Biscuits
- 3-Ingredient Buttermilk Biscuits
- Skillet Snickerdoodle Biscuits
- Red Lobster Biscuits
- Bacon Cheddar Biscuits
Course: Breads
Cuisine: Southern
Keyword: homemade biscuits
Prep Time: 20 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Servings: 24
Calories: 197kcal
Angel Biscuits are a delightful cross between tender biscuits and yeast rolls. They bake up as light and pillowy as angel wings.
Print Recipe
- 1/2 cup warm water, 100 to 110 degrees
- 1 (1/4-ounce) packet active dry yeast
- 1 teaspoon sugar
- 5 1/2 cups White Lilly Self-Rising Flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold shortening, cubed
- 2 cups buttermilk
- 1/4 cup butter, melted
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Stir together warm water, yeast, and 1 teaspoon sugar in a small bowl. Let sit 5 minutes.
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Stir together flour, 1/4 cup sugar, and salt in a large bowl.
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Cut butter and shortening into the flour mixture with a pastry blender or 2 forks until crumbly.
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Add yeast mixture and buttermilk to flour mixture. Stir together just until dry ingredients are moistened.
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Cover bowl with plastic wrap and refrigerate for 2 hours up to 5 days.
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Preheat oven to 400 degrees.
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Turn dough out onto a floured surface. Knead 3 or 4 times. If too sticky sprinkle some more flour on top as you knead it.
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Roll dough into a 3/4-inch thick circle. Fold dough in half and roll out. Repeat. Roll dough into a 3/4-inch circle.
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Cut biscuits out with a 2 1/2-inch or 3-inch biscuit cutter.
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Place biscuits in a greased 10 or 12-inch cast iron pan so that their sides touch. Or you can use a baking sheet lined with parchment paper. Brush biscuits with half of the melted butter.
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Bake 15 to 20 minutes or until golden brown.
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Brush with remaining melted butter and serve.
Be sure the warm water is no hotter than 110 degrees ofr it may kill the yeast.
Calories: 197kcal
Recipe adapted from Southern Living
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