Description
If you’re searching for a biscuit recipe that combines ease with exquisite taste, look no further than these Fluffy, Buttery Angel Biscuits.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup cold butter, cubed
- 1/2 cup shortening
- 1 cup buttermilk
Instructions
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. This ensures that all the leavening agents are evenly distributed, which is crucial for a consistent rise.
- Add the cubed cold butter and shortening into the dry mixture. Use a pastry cutter or fork to incorporate the fats into the flour until the mix starts forming coarse crumbs. The goal here is to leave small pieces of butter visible, as these will create pockets of steam that make the biscuits rise.
- Pour the buttermilk slowly into the flour mixture while gently mixing. Stir with a spoon until everything just comes together. Avoid overmixing as this can develop gluten, making the biscuits tough. Expect the dough to be slightly sticky.
- Flour a clean surface lightly and turn the dough out onto it. Fold the dough gently over itself a few times to create layers and smooth it out. Pat it into a 1-inch thick rectangle, then use a round biscuit cutter to cut out your biscuits. Gather scraps to re-roll and cut more biscuits.
- Place the cut biscuits onto your prepared baking sheet. Pop them into the preheated oven and bake for 10-12 minutes or until the tops are a luscious golden brown. Serve them warm, ideally with a smothering of butter and a drizzle of honey.
Notes
Using cold butter ensures flakiness; warm butter will integrate too much, losing the desired texture. Buttermilk’s acidity is vital for that tender crumb, so substituting with regular milk may alter the texture.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 250 kcal per biscuit
- Sodium: 300 mg
- Protein: 3 g