When I was younger, I remember my mom making pans of fluffy white biscuits. One Sunday recently, I called and asked for the recipe. She proceeded to tell me how much she loved these and how delicious these are. She sent me the recipe given to her by my grandmother and I proceeded to make the recipe.
My first attempt wasn’t the same fluffy result that I remembered, so fast forward a few weeks latter and I found a similar recipe on simplyrecipes.com and went with that as a base with a few tweaks.
These are named Angel Biscuits for one reason, and one reason only – they are heavenly! I cut mine thick so they are tall and billowy, and absolutely perfection. They are the perfect combination of a roll and a biscuit. They have both yeast and baking powder. The denseness of a biscuit and the rise of a roll. You can’t go wrong with making these and they will make the perfect addition to any meal.
- 4 ½ tsp instant yeast
- 3 TBS warm water
- 5 cups all-purpose flour
- 1 cup butter
- ¼ white sugar
- 1 ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup buttermilk
- In a small bowl, combine yeast and water together. Let sit for 5 minutes until it gets thick and bubbles a little.
- In a separate medium-sized bowl, combine the butter and flour. Cut the butter in with two knives or use a pastry blender.
- Once the flour is crumbly, add in remaining dry ingredients.
- Add in yeast mixture and buttermilk. Combine until all flour is incorporated. If the mixture is extremely dry, add in a little bit of buttermilk at a time.
- Dump mixture onto a floured surface. Flatten to about 1 1/2 in thickness with your hands.
- Use a biscuit cutter to cut out biscuits. Make sure to not twist as you cut. Push down and pull up. Flour your biscuit cutter if it's too sticky.
- Place in a buttered 9X13 pan about 1 inch apart.
- Cover with plastic wrap or a towel and place in a warm area of your kitchen. Let them rise for 1 hour.
- Preheat oven to 400° and bake them for 15-18 minutes until golden brown and cooked through.