Homemade Angel Biscuits
Homemade Angel Biscuits, often referred to as “angel fluff biscuits,” are a delightful addition to any meal. These heavenly, light, and flaky biscuits are a true Southern classic, known for their ethereal texture and buttery flavor. In this article, we will take you through the step-by-step process of crafting these divine treats in your own kitchen.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Active dry yeast | 2 1/4 teaspoons (1 packet) |
| Warm water (around 110°F or 45°C) | 1/4 cup |
| All-purpose flour | 2 1/2 cups |
| Granulated sugar | 2 tablespoons |
| Baking soda | 1/2 teaspoon |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Unsalted butter, cold and cut into small cubes | 1/2 cup |
| Buttermilk | 1 cup |
Instructions:
Activating the Yeast: A Key Step
Yeast plays a crucial role in giving these biscuits their heavenly rise. Follow these steps to activate the yeast:
- In a small bowl, mix the active dry yeast with warm water. Allow it to sit for about 5-10 minutes, or until the mixture becomes frothy.
Combining Dry Ingredients: The Foundation of Flavor
The dry ingredients are the base of our biscuit dough. Here’s how to combine them effectively:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. This blend of ingredients sets the stage for the biscuits’ irresistible flavor.
Cutting in Butter: Creating Flaky Layers
Achieving the perfect biscuit texture requires incorporating cold butter into the dry mixture. Here’s how to do it:
- Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. This step ensures flakiness and a rich, buttery taste.
Mixing in Yeast Mixture: Bringing It All Together
Now, it’s time to unite the wet and dry components to form our biscuit dough:
- Pour in the yeast mixture and buttermilk. Stir until the dough comes together. It will be soft and slightly sticky, a perfect canvas for our heavenly biscuits.
Kneading and Rolling Out: The Artistry Begins
Creating the perfect biscuit shape is an essential skill. Follow these steps for that ideal shape:
- Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Roll the dough to about 1/2-inch thickness.
Cutting Out Biscuits: The Shape of Heaven
The shape and size of your biscuits matter. Here’s how to ensure they turn out just right:
- Use a round biscuit cutter to cut out biscuits from the dough. Press straight down without twisting the cutter, as twisting can prevent the biscuits from rising properly.
First Rise: Allowing the Magic to Happen
Patience is key when making angel biscuits. Give them time to rise beautifully:
- Place the cut biscuits on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise for about 20-30 minutes.
Preheating the Oven: Setting the Stage for Perfection
The right temperature is crucial for a golden, heavenly finish:
- Preheat your oven to 400°F (200°C) during the last few minutes of the biscuit’s rise.
Baking: The Moment of Transformation
Watch as your biscuits turn golden and divine in the oven:
- Bake the angel biscuits for about 12-15 minutes, or until they are golden brown on top.
Serving: The Ultimate Pleasure
Finally, the most satisfying step – enjoying your heavenly creation:
- Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve them warm, split open and slathered with butter or jam.
