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There’s a certain magic in baking, and nothing captures that magic quite like angel biscuits. These delightful treats are a hybrid of classic buttermilk biscuits and yeast rolls, giving you the best of both worlds: a tender crumb, a slight tang, and just the right amount of fluff. Whether you’re a seasoned baker or just starting your kitchen journey, this recipe is designed for simplicity and success.

What Are Angel Biscuits?

Angel biscuits are aptly named for their light, airy texture. They’re unique because they incorporate both leavening agents—baking soda and yeast—which combine to create their signature rise. Think of them as the ultimate crowd-pleaser: buttery, slightly sweet, and endlessly versatile.

Why Use Self-Rising Flour?

Using self-rising flour simplifies the process, saving you from measuring out additional ingredients like baking powder. It’s a shortcut that doesn’t compromise quality, making it an ideal choice for beginner and experienced bakers alike.

The Perfect Angel Biscuit Recipe

This scaled-down recipe makes about 8-10 biscuits, perfect for a cozy breakfast or dinner side. The steps are straightforward, and the ingredients are pantry staples, so you can whip these up anytime the craving strikes.

What You’ll Need:

• Self-rising flour: Ensures a consistent rise.
• Cold butter: Creates flaky layers as it melts during baking.
• Buttermilk: Adds richness and tang.
• Active dry yeast: Provides that characteristic pillowy texture.

Ingredients

• 2 1/4 cups (270g) self-rising flour
• 2 tablespoons (25g) granulated sugar
• 1/2 teaspoon baking soda
• 1 1/8 teaspoons (half a packet) active dry yeast
• 2 tablespoons (30ml) warm water (about 110°F/45°C)
• 1/4 cup (56.5g) cold unsalted butter, cubed
• 1 cup (240ml) buttermilk, cold
• 1 tablespoon melted butter (for brushing, optional)

Instructions

1. Activate the Yeast

In a small bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until it becomes frothy. This step ensures the yeast is active.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the self-rising flour, sugar, and baking soda.

3. Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.

4. Combine the Wet and Dry Ingredients

Add the frothy yeast mixture and cold buttermilk to the flour mixture. Stir gently until a sticky dough forms. Avoid overmixing to keep the biscuits tender. Add a little bit of flour at a time if dough is too sticky.

5. Chill the Dough (Optional but Recommended)

Cover the dough and refrigerate for at least 30 minutes, or up to overnight. This helps relax the gluten and makes the dough easier to handle.

6. Roll and Cut the Biscuits

Preheat your oven to 400°F (200°C). Lightly flour a clean surface and roll out the dough to about 1/2-inch thickness. Use a biscuit cutter or a glass to cut out rounds. Re-roll scraps as needed.

7. Bake

Place the biscuits on a greased or parchment-lined baking sheet, leaving a little space between each. Bake for 12-15 minutes, or until the tops are golden brown.

8. Brush with Butter (Optional)

If desired, brush the hot biscuits with melted butter for extra flavor and shine.

Tips for Baking Success

• Work quickly: Keep the butter cold for those flaky layers.
• Don’t twist your cutter: Press straight down to help your biscuits rise evenly.
• Customize your biscuits: Brush with melted butter or sprinkle with herbs for an extra touch of flavor.

Why You’ll Love These Biscuits

Angel biscuits aren’t just bread—they’re a comforting addition to any table. Whether served warm with a drizzle of honey, as a sandwich base, or paired with savory dishes like fried chicken, they’re always a hit. Plus, they’re easy to make ahead, so you can enjoy fresh biscuits any day of the week.

Ready to try your hand at these heavenly biscuits? Grab your ingredients and let the baking begin!