Description
These light, tender, and slightly chewy angel biscuits combine the delicate rise of yeast and baking powder. Flaky layers form from cold butter in the dough, perfect with butter, jam, or as a comforting side dish. A Southern classic passed down through generations.
Ingredients
3 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon active dry yeast or instant yeast
1 tablespoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup buttermilk
1 tablespoon evaporated milk (optional)
Instructions
Preheat oven to 425°F (220°C). In a large bowl, whisk flour, sugar, yeast, baking powder, and salt.
Cut cold butter into dry ingredients using a pastry blender or fork until mixture resembles coarse crumbs.
In a separate bowl, stir buttermilk and evaporated milk (if using) until smooth. Add to flour mixture gradually, mixing until just combined.
Turn dough onto a lightly floured surface. Knead gently 3-4 times, then pat into a 1/2-inch thick circle.
Cut biscuits with a floured 3-inch round cutter. Bake 12-15 minutes until golden brown.
Notes
Chill butter until firm for best flaky layers.
Letting the dough rest 5-10 minutes before cutting helps develop texture.
Top fresh biscuits with honey or maple syrup for extra sweetness.
Store in an airtight container up to 2 days.
- Prep Time: 20
- Cook Time: 13
- Category: Bread & Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg