I’ve updated my recipe for angel biscuits. The old one was good, but this one is better. Instant yeast is mixed with flour, sugar, and fat, then room temperature milk is added to make a soft dough.
King Arthur takes their version of this angel biscuit recipe a step further. After letting the cut biscuit dough rise for an hour, they put the rounds in the freezer just long enough so that the butter that has softened during the mixing process, solidifies within the dough. The cold butter bits promotes flakiness, but if you don’t have an extra hour to freeze the risen dough, the biscuits still bake up deliciously light. They’re not the tallest biscuits in the world, but their texture is extremely light.
- 2 teaspoons of quick rising yeast
- 2 1/2 cups (11.5 ounces or 325 grams) all-purpose flour
- 2 tablespoons (24 grams) sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 tablespoons shortening (48 grams)
- 4 tablespoons unsalted butter, cut into pieces (56 grams)
- 3/4 cup plus 2 tablespoons room temperature buttermilk (or you can use regular milk)
- Mix the yeast, flour, sugar, baking powder, and salt in a large mixing bowl.
- Scatter the shortening and butter over the dry mixture, and with a pastry cutter or your fingers, work the fat into the flour mixture until crumbly.
- Add 3/4 cup of buttermilk and stir to make a soft dough. Add the other 2 tablespoons of milk only if the dough seems very dry. Empty onto a floured surface. Pat into a 1 inch thick slab.
- Using a 2 inch cookie cutter, punch out as many circles as you can.
- Cover loosely with greased plastic wrap or foil (I use whatever is around) and let sit for 1 hour to rise. At this point you can go ahead and bake OR you can freeze for exactly 1 more hour to re-firm the butter.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Arrange circles on baking sheet and bake for 16-18 minutes or until golden.
- Brush tops with melted butter and serve.