Angel Biscuits(Club Member: Luke Robinson)
Light, flaky angel biscuits with a tender crumb, subtly flavored with buttermilk and yeast, perfect for breakfast or brunch, appealing to home bakers and biscuit lovers.
Ingredients
Instructions
- Sift dry ingredients (flour, soda, salt, baking powder) together in a bowl.
- Stir in oil until well combined.
- Add buttermilk and dissolved yeast in warm water to the mixture.
- Mix with a spoon until the flour is moist and the dough comes together.
- Cover the bowl and place in the refrigerator until ready to bake.
Tips & Substitutions
For a lighter texture, ensure the buttermilk is at room temperature before adding it to the mixture. If you don't have buttermilk, you can substitute it with a mix of regular milk and vinegar or lemon juice. This recipe can be made ahead of time; just be sure to cover the dough tightly in the refrigerator to prevent it from drying out.
Serving Suggestions
Serve these angel biscuits warm with butter and homemade jams for a delightful breakfast or snack. They pair beautifully with Potato Salad With The Difference for a picnic or barbecue. Consider adding them to a brunch spread alongside Microwave Corn Pudding(Tangier Style) for a comforting meal that everyone will enjoy.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Biscuits(Club Member: Luke Robinson) contains roughly 567 calories, with 25g protein, 85g carbohydrates, and 14g fat. It is an excellent source of protein (50% of the Daily Value), calcium (37% of the Daily Value), and iron (28% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour; however, it may result in denser biscuits. For best results, consider using a mix of whole wheat and all-purpose flour to maintain a lighter texture.
What should I do if my dough is too sticky?
If the dough is too sticky to handle, sprinkle a bit of flour on your work surface and on your hands while shaping the biscuits. Be careful not to add too much flour, as it can make the biscuits tough.
Can I make these biscuits without yeast?
While yeast contributes to the texture of angel biscuits, you can try omitting it. However, the biscuits will be less fluffy. To maintain some leavening, consider adding an extra teaspoon of baking powder.
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).