Angel Biscuits
Angel biscuits are a delightful fusion of flaky pastry and soft bread, offering a light, tender texture with a hint of sweetness. Perfect for brunch or as a side to savory dishes, these biscuits are sure to impress guests with their unique layering and buttery flavor.
Ingredients
Instructions
- Mix flour, sugar, baking powder, and soda together.
- Cut in margarine.
- Dissolve yeast in warm water.
- Stir yeast mixture into buttermilk and add to dry mixture.
- Cover and chill.
Tips & Substitutions
For best results, ensure the margarine is cold when cutting it into the dry ingredients to achieve a flaky texture. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Adjust the sugar based on your preference, especially if you plan to serve these biscuits with sweet toppings or alongside dishes like Fruit Pizza.
Serving Suggestions
Angel biscuits are delightful on their own or served with butter and jam. They pair well with savory dishes like Dave'S Corn Casserole or can be enjoyed as a side to soups and salads. For a sweet brunch, consider serving them alongside Gooey Coffee Cake for a delightful spread.
Storage & Reheating
To store leftover angel biscuits, place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits individually wrapped in plastic wrap, then in a freezer bag, for up to 3 months. Reheat from frozen at 350°F for about 10-15 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Biscuits contains roughly 316 calories, with 9g protein, 34g carbohydrates, and 17g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 854mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh yeast instead of dry yeast?
Yes, you can substitute fresh yeast for dry yeast. Use about 1 ounce of fresh yeast for 1 1/2 packets of dry yeast. Dissolve it in the warm water and follow the recipe as usual. This may give your biscuits a slightly different flavor and texture.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add a bit more flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much flour, as it can make the biscuits dense. Dust your work surface with flour while kneading to help manage stickiness.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and chill it for up to 24 hours. Just remember to cover it well to prevent it from drying out. When ready to bake, simply roll out and cut the biscuits, then bake as instructed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).