Buttermilk Angel Biscuits
Soft, flaky, and impossibly tender, these Buttermilk Angel Biscuits are the perfect blend of classic Southern charm and bakery-style perfection. Combining the rich tang of buttermilk with the light lift of yeast, these biscuits rise to heavenly heights with a melt-in-your-mouth texture. Cold butter and shortening ensure layers of flakiness, while a touch of sugar balances the savory flavors. A quick rest before baking allows the dough to develop just the right amount of airiness, and a buttery finish straight out of the oven adds a golden, brushed glow. Perfect for breakfast, brunch, or dinner, serve these versatile biscuits warm with a dollop of jam, a drizzle of honey, or a smear of butter for an irresistible treat. Whether you’re looking for comfort food or a crowd-pleasing side, these buttermilk biscuits are a must-try addition to your recipe repertoire!
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Recipe Information
Ingredients
- 5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 0.25 cup Vegetable shortening, cold and cubed
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water (110°F / 43°C)
- 2 cups Buttermilk, cold
- 2 tablespoons Butter, melted (for brushing)
Instructions
In a small bowl, dissolve the active dry yeast in warm water and let sit for 5 minutes until frothy.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
Using a pastry cutter or your fingers, cut the cold butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.
Stir the yeast mixture into the flour mixture. Then, gradually add the cold buttermilk, mixing until a soft, shaggy dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it 4–5 times until it comes together. Pat it out to a thickness of about 1 inch.
Using a floured biscuit cutter, cut out biscuits and place them on a parchment-lined baking sheet, making sure they are close but not touching.
Re-roll the scraps as needed to cut out more biscuits, being careful not to overwork the dough.
Cover the baking sheet lightly with a clean kitchen towel and let the biscuits rest for 20 minutes, allowing the yeast to activate slightly.
Preheat your oven to 400°F (200°C).
Bake the biscuits for 12–15 minutes, or until golden brown on top.
Once out of the oven, brush the tops with melted butter.
Serve warm with your favorite jam, honey, or butter.
Nutrition Facts
Calories |
4900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.9 g | 367% | |
| Saturated Fat | 153.6 g | 768% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 503.6 g | 183% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 38.0 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 708 mg | 54% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 1582 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
