Old Fashioned Angel Biscuits
These Old Fashioned Angel Biscuits are the perfect combination of a biscuit and a dinner roll. They have the structure of a biscuit and the soft and airy texture of a dinner roll combined into one.
It is believed by many that light and airy Angel Biscuits became very popular back in 1950. This is when commercial yeast became available to home bakers. At this point and time, home bakers were still somewhat skeptical of the ability of yeast to make bread dough rise. Therefore, to ensure success, they added baking powder and baking soda along with the experimentation of yeast.
What was the result of this new experimentation of combining yeast, baking powder, and baking soda? The perfect combination of half biscuit and half dinner roll. They had the structure of a biscuit, yet the light and airy texture of a dinner roll. Many Southern cooks bragged about their new-found biscuit recipe made with yeast.
Tips for making perfect Angel Biscuits…
- Make sure the yeast is mixed with the correct temperature of water 105 to 115 degrees.
- When cutting biscuits, cut straight down and lift cutter straight cup, without twisting the cutter.
- Make sure you allow the biscuits to rise in a warm environment for 30 minutes. These are not your ordinary biscuits. They have yeast for a reason. If the yeast is not allowed to do its job, the biscuits will be just like any other biscuit.
The perfect combination of a biscuit and a dinner roll, these biscuits have the structure of a biscuit and the soft and airy texture of a dinner roll combined into one.
- 1 envelope active dry yeast, (I use rapid rise)
- 2 tablespoons very warm water, (105 to 115 degrees)
- 5 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 cup solid shortening such as Crisco
- 2 cups full fat buttermilk
Additional flour for dusting work surface
- Dissolve yeast in the warm water and set aside.
- Sift the flour once by itself. Re-measure and sift again in a large bowl with the baking powder, baking soda, salt and sugar.
- Cut in the shortening with a pastry blender until mixture resembles coarse crumbs. Add the buttermilk and yeast mixture and mix just until the dough holds together. Knead for a few seconds and place the dough in a large greased bowl.
- Cover bowl with plastic wrap and chill in the refrigerator for one hour or overnight.
- Preheat oven to 200 degrees and turn off.
- Remove desired amount of dough from the refrigerator and roll out to 1/2″ in thickness. Cut with a biscuit cutter and place on a lightly greased baking sheet, making sure you do not twist the biscuit cutter. Cut straight down and lift cutter straight up.
- Place pan in warm oven and allow to rise for 30 minutes. If not placing in an oven, cover with a towel and place in the warmest spot in your kitchen.
- Remove pan from oven and preheat oven to 400 degrees. Bake biscuits until they are golden brown on top, about 10 minutes.
- Brush tops with melted butter and serve hot.
- The dough will keep for up to one week refrigerated, so feel free to use just 1/4 or 1/2 of the dough at one time.
- It’s important to allow cut biscuits to rise for 30 minutes before baking. Otherwise, you aren’t getting the extra benefit of using the yeast.