Angel Biscuits

Made with yeast and a combination of baking powder and baking soda, these tender biscuits have a light, fluffy texture that is a cross between that of a biscuit and a yeast roll. Make the dough up to 72 hours before you plan to bake them!

Prep Time 20

Cook Time 14

Rising Time 8

Total Time 8 34

Servings 2 1/2-inch biscuits

Equipment

Ingredients

2 (0.25-ounce) packets active dry yeast (4 ½ teaspoons)
½ cup warm water about 100-110°F
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons fine sea salt
¼ cup shortening
½ cup unsalted butter cold, cut into pieces
2 cups buttermilk

US Customary - Metric

Instructions

In a small bowl or measuring cup, stir together the yeast and the warm water. Set aside for 5-10 minutes, until foamy.
2 (0.25-ounce) packets active dry yeast, ½ cup warm water
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a dough cutter, work the shortening and butter into the dry ingredients until the mixture resembles coarse meal with several pea-sized pieces of butter and shortening throughout.
5 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 2 teaspoons fine sea salt, ¼ cup shortening, ½ cup unsalted butter
Add the yeast and water mixture and buttermilk and stir until just combined and there are no dry pockets of flour left.
2 cups buttermilk
Place the dough in a lightly greased bowl or lidded container, such as a Cambro container. Cover and place in the refrigerator to rise for 8 hours or overnight. Dough can be stored in the refrigerator for up to 72 hours.
When ready to bake, preheat oven to 400°F.
Remove as much of the dough from the refrigerator as you would like and gently turn out onto a floured work surface. Pat dough to ½-inch thick, lightly dusting with additional flour as needed.
Use a floured biscuit cutter to cut the dough, pressing the cutter straight down and pulling it straight back up (do not twist the cutter). Carefully transfer biscuits to an ungreased sheet pan, placing biscuits close together.
Bake for 12-15 minutes or until the tops are golden. Serve warm.

Notes

You do not need to use all of the dough at once. Dough can be stored in the refrigerator for up to 72 hours, so you can take out as much of the dough as you’d like and use the rest over the next couple of days or shape and freeze for later.

Depending on how many biscuits you are baking at once, you can bake them in a cast-iron skillet or ungreased cake pan instead of on a sheet pan if you prefer.

To make the same day:

After mixing the dough, turn out onto a floured surface and cut into biscuits as described above. Transfer to a baking sheet. Lightly cover with a sheet of plastic wrap or a clean tea towel and allow to rise in a warm place for 1 ½ hours. Bake at 400°F for 12 minutes.

To freeze:

After dough has risen in the refrigerator for at least 8 hours, turn out onto a floured surface and cut biscuits as described above. Transfer to a parchment-lined baking sheet. Place the baking sheet in the freezer for 1-2 hours, or until the biscuits are frozen through. Transfer to a zip-top freezer bag; freeze for up to 3 months.
When ready to bake, transfer as many biscuits as you would like to a baking sheet. Bake at 400°F for about 15-17 minutes, or until golden.

Nutrition