Ingredients :
Using quality ingredients ensures your angel biscuits are light, fluffy, and flavorful. Here’s what you’ll need:
2½ cups all-purpose flour (preferably White Lily): Soft wheat flour creates tender, fluffy biscuits.
¼ cup granulated sugar: Adds a subtle sweetness and helps the biscuits brown.
1 teaspoon baking powder: Works with the yeast and baking soda for a perfect rise.
½ teaspoon baking soda: Balances the acidity from the butter milk.
1 teaspoon salt: Enhances all the flavors.
1 packet (2¼ teaspoons) active dry yeast: The secret to soft, airy biscuits with a mild, yeasty flavor.
2 tablespoons warm water (about 110°F): Activates the yeast.
½ cup cold unsalted butter (cubed): Cold butter is key for flaky layers.
1 cup buttermilk (cold): Adds moisture, flavor, and tenderness.
Extra melted butter (for brushing): Gives the biscuits a golden, buttery finish.
Instructions :
Step 1: Activate the Yeast
In a small bowl, dissolve active dry yeast in 2 tablespoons warm water (about 110°F). Let it sit for 5–10 minutes until foamy. This step ensures the yeast is alive and ready to make your biscuits fluffy.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. The small butter pieces create steam during baking, resulting in flaky layers.
Step 4: Add Buttermilk and Yeast
Stir in the activated yeast and cold buttermilk until a soft dough forms. Be careful not to overmix—gentle handling keeps the biscuits light.
Step 5: Chill the Dough (Optional but Recommended)
Cover the bowl and refrigerate the dough for 1–2 hours or overnight. Chilling relaxes the gluten and improves the flavor.
Step 6: Roll and Cut
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the dough to about ½ inch thick. Fold it over itself once or twice to create layers, then cut out biscuits with a round cutter (about 2½ inches wide). Tip: Push straight down without twisting to help them rise evenly.
Step 7: Bake to Golden Perfection
Place biscuits on a baking sheet, slightly touching each other for soft sides.
Brush the tops with melted butter.
Bake for 12–15 minutes or until golden brown. Brush with more melted butter immediately after baking for extra flavor.