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Angel Biscuits

These angel biscuits combine the flakiness of traditional biscuits with the lightness of yeast for a delightful baked treat perfect for any meal.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup warm milk Vital for activating the yeast and creating a soft texture.
  • 1 tbsp granulated sugar Adds sweetness and helps in activating the yeast.
  • 2 tsp active dry yeast Leavening agent that helps the dough rise.
  • 1 tbsp lemon juice Curdles the milk, adding flavor and lightness to the biscuits.
  • 1 cup full-fat sour cream Adds richness and a slight tang to the dough.
  • 1 tbsp heavy cream Used to brush the tops for added richness before baking.
  • 1 tbsp melted butter Optional for brushing after baking for a buttery finish.
Dry Ingredients
  • 3 cups all-purpose flour Forms the base of the biscuit dough, providing structure.
  • 1 tbsp baking powder A leavening agent that adds fluffiness to the biscuits.
  • 1 tsp baking soda Helps to achieve a beautiful rise in tandem with the acid from the lemon juice.
  • 1 tsp salt Enhances the flavor while balancing the sweetness.
  • 1/2 cup cold unsalted butter Ensures a rich and flaky texture in the biscuits.
  • 1/2 cup cold shortening Contributes to tenderness and flakiness.

Method
 

Preparation
  1. In a large bowl, combine a portion of warm milk with granulated sugar and yeast; let it proof until it becomes frothy.
  2. In another bowl, mix a larger amount of milk with lemon juice and allow it to curdle.
  3. Stir the curdled milk mixture into the yeast mixture until well combined.
Making the Dough
  1. In a large bowl, whisk together the remaining sugar, flour, salt, baking powder, and baking soda. Cut in cubed butter and shortening until the mixture resembles coarse crumbs.
  2. Gradually add the wet mixture into the dry ingredients, stirring until just combined.
  3. Turn the dough out onto a floured surface and fold until it’s no longer sticky.
  4. Roll the dough to a thickness of half an inch and cut out biscuits using a biscuit cutter.
Rising and Baking
  1. Place cut biscuits on a baking sheet, cover with plastic wrap, and allow them to rise for one hour.
  2. Preheat your oven to 400°F.
  3. Brush the biscuit tops with heavy cream and bake for about 18 minutes or until they are golden brown.
  4. If desired, brush the warm biscuits with melted butter after baking for extra richness.

Notes

Keep all your ingredients cold, especially the butter and shortening, to maintain flakiness. Avoid overworking the dough and use flour liberally to prevent sticking.