Angel Biscuits

If you enjoy light, fluffy biscuits, you’ve come to the right place. These melt in your mouth biscuits are the perfect cross between a biscuit and a yeast roll. Grab this make ahead recipe below. Hope y’all enjoy!

-XOXO-

Sally

Angel Biscuits

1/2 cup warm water

1 (1/4) oz package of active dry yeast

1 tsp sugar

5.5 cups White Lily Self Rising Flour

1/4 cup sugar

3/4 tsp salt

1/2 cup cold butter, cubed

1/2 cup cold shortening, cubed

2 cups buttermilk

1/2 cup melted butter, divided

Add dry yeast and 1 tsp of sugar to water warmed to 100F-110F, and stir until combined. Allow yeast mixture bloom for 5 minutes.

While the yeast mixture is blooming, whisk together flour, 1/4 cup of sugar, and salt in a large bowl.Use two forks or a pastry blender to cut cold butter and cold shortening into flour mixture. Continue to cut butter and shortening into flour until coarse crumbs (about the size of a pea) are formed. Pour yeast mixture and buttermilk into dry ingredients and stir together until all ingredients are combined. Cover bowl with plastic wrap and refrigerate for at least 3 hours or up to 5 days.

Preheat oven to 400F. Spray a 12 inch cast iron with cooking spray and set aside.

Turn dough out onto a well floured surface. Knead dough 4-5 times, adding additional flour to the top of dough as you knead the dough. Use a floured rolling pin to roll dough into a circle that is 3/4 inch thick. Fold dough circle in half, and roll out dough into 3/4 inch thickness. Fold dough in half one final time and roll dough out into 3/4 inch thick circle. Use a 2-3 inch biscuit cutter to cut biscuits out.

Place biscuits into prepared cast iron (the biscuits sides will be touching). Brush biscuit tops evenly with 1/4 cup of the melted butter. Bake for 20-25 minutes, or until biscuit tops are golden brown. Remove biscuits from the oven, and brush with remaining melted butter. Serve immediately.

Recipe notes: Biscuits can be baked on sheet tray lined with parchment paper if you don’t want to use a cast iron. Biscuits will bake faster on a sheet tray. Alternate baking time to 16-20 minutes or until biscuit tops are golden brown.