German Angel Biscuits
Discover the charm of *German Angel Biscuits*, a heavenly blend of fluffy, buttery goodness with a touch of old-world tradition. These yeast-raised biscuits are delicately sweetened and enriched with a hint of vanilla, making them irresistibly soft and pillowy. Perfectly golden and brushed with melted butter, they’re ideal for breakfast, brunch, or an indulgent teatime treat. The recipe’s yeast-based dough—enhanced with a dash of baking powder for extra rise—yields a tender, cloud-like texture that sets these biscuits apart from classic versions. Easy to prepare in just over an hour, these biscuits are best served warm, with your favorite jams, honey, or even on their own. With approachable preparation steps and a timeless flavor, *German Angel Biscuits* are a must-try for home bakers!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 7 grams Active dry yeast
- 240 milliliters Milk
- 115 grams Butter (unsalted, room temperature)
- 1 large Egg
- 1 teaspoon Salt
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 30 grams Additional butter (for greasing and brushing)
Instructions
Warm the milk to about 40°C (104°F), ensuring it is lukewarm and not hot. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking powder until well combined.
Add the room temperature butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate small bowl, lightly beat the egg and combine it with the vanilla extract.
Pour the beaten egg, foamy yeast mixture, and milk into the dry ingredients. Mix until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
Once risen, punch down the dough and roll it out on a floured surface to about 1.5 cm (0.6 inches) thickness.
Using a round biscuit cutter (about 7 cm or 2.75 inches in diameter), cut out biscuits and place them on a greased or parchment-lined baking tray, leaving a bit of space between each.
Brush the tops with melted butter, then cover the tray loosely with plastic wrap or a kitchen towel and let the biscuits rise again for 20 minutes.
Preheat your oven to 190°C (375°F) while the biscuits are resting.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
Remove from the oven and brush the tops again with melted butter while still warm.
Serve warm or at room temperature with your favorite spreads or as is. Enjoy!
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 451.5 g | 164% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 63.8 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 437 mg | 34% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1174 mg | 25% | |
*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.
