Angel biscuits are so easy to make that they’re often called “bride biscuits.” They have three different types of leavening, so they always rise up fluffy and tall.
Recipe information
Yield
makes 12 biscuits
Ingredients
Preparation
Step 1
Combine the warm water, yeast, and a pinch of sugar in a small bowl. Let sit for 5 minutes, until it becomes frothy and foamy.
Step 2
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Cut in the shortening in small bits, and stir until the mixture resembles small crumbly peas. Add the buttermilk and the yeast mixture, and stir together, using a wooden spoon, until the dough just comes together.
Step 3
Remove the dough to a floured work surface, and knead briefly for about 1 minute, until the dough is smooth and uniform in appearance. (It’s important not to overwork your dough, or you will be left with tough biscuits.) Pat the dough out to a 3/4-inch thickness. Using a 2-inch biscuit cutter dipped in flour, punch out dough rounds, patting and shaping the leftover dough to create more rounds.
Step 4
Arrange the biscuits on a parchment-lined sheet tray, cover with a clean tea towel, and let rise for 30 to 45 minutes, until doubled in bulk.
Step 5
Preheat your oven to 400 degrees F. Brush each biscuit with melted butter. Bake until golden brown, about 15 minutes. Serve warm.
