Brunch: Angel Biscuits
Angel Biscuits are flaky, tender pastries with a slightly sweet flavor, perfect for brunch or breakfast, appealing to those who enjoy homemade baked goods with a tender crumb.
Ingredients
Instructions
- Dissolve yeast in warm water.
- Sift flour, baking powder, salt, baking soda, and sugar together.
- Cut in shortening until mixture resembles coarse crumbs.
- Add buttermilk and dissolved yeast; mix until just combined.
- Knead lightly on a floured surface.
- Cut into desired sizes and place in a greased pan.
- Bake at 400°F (200°C) for 20 minutes.
- Do not let rise before baking.
- If not baked immediately, store in refrigerator.
Tips & Substitutions
For a lighter texture, ensure your baking powder is fresh and sift the dry ingredients well. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. For a touch of sweetness, consider adding a sprinkle of cinnamon to the dough. Make sure the shortening is cold when cutting it in to achieve that flaky biscuit texture.
Serving Suggestions
Angel biscuits are delightful served warm with butter or honey. They pair beautifully with Very Cherry Sundaes for a sweet brunch experience or alongside eggs and bacon for a hearty meal. For a lighter option, serve with fresh fruit or a side of Strawberries Chantilly for a refreshing contrast to the flaky biscuits.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warm. If you want to keep them longer, you can freeze the raw biscuits before baking and bake directly from frozen when ready.
Nutrition & Diet Analysis (per serving)
Each serving of Brunch: Angel Biscuits contains roughly 48 calories, with 2g protein, 8g carbohydrates, and 1g fat.
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 regular yeast instead of cake yeast?
Yes, you can substitute regular active dry yeast for cake yeast. Use about 2 1/4 teaspoons of active dry yeast, which is equivalent to one packet. Just dissolve it in warm water and let it sit for about 5 minutes before adding to the mixture.
What if I want to make these biscuits ahead of time?
You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Cut the biscuits and place them on a greased pan, then cover and refrigerate. When ready to bake, simply pop them in the oven without letting them rise first.
Can I add ingredients like cheese or herbs to the dough?
Absolutely! Feel free to incorporate shredded cheese, herbs, or spices into the dough for added flavor. Just be sure to adjust the salt accordingly to maintain a well-balanced taste in your biscuits.
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).