These light and fluffy Angel Biscuits are a delightful cross between a traditional biscuit and a yeast roll, perfect for breakfast or dinner.
Preparation time
30min
Cooking time
15min
Ingredients
12 Servings
- 7 g active dry yeast
- 500 g all-purpose flour
- 12 g baking powder
- 5 g baking soda
- 475 ml buttermilk
- 25 g granulated sugar
- 5 g salt
- 60 g shortening
- 120 g unsalted butter
- 60 ml warm water
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Step 3
Cut in the cold butter and shortening until the mixture resembles coarse crumbs.
Step 4
In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy.
Step 5
Add the yeast mixture and buttermilk to the dry ingredients, stirring until just combined.
Step 6
Turn the dough out onto a floured surface and knead gently until smooth.
Step 7
Roll out the dough to about 1/2 inch thickness and cut with a biscuit cutter.
Step 8
Place the biscuits on a greased baking sheet and let rise for 30 minutes.
Step 9
Bake in the preheated oven for 12-15 minutes, until golden brown.
Step 10
Serve warm with butter or your favorite jam.