Honey Angel Biscuits
Soft, flaky honey angel biscuits with a subtle sweetness and tender crumb, perfect for breakfast or brunch, pairs beautifully with butter, honey, or jam.
Ingredients
Instructions
- Combine yeast and warm water and let set for 5 minutes.
- Combine flour, baking soda, baking powder, and salt in a large bowl.
- Cut in shortening with a pastry blender until crumbly.
- Combine yeast mixture, buttermilk, and honey.
- Add the wet ingredients to the dry ingredients.
- Stir just until moistened.
- Turn out the dough onto a floured surface.
- Knead for 1 minute.
- Roll out to 1/2-inch thickness.
- Cut with a 2-inch cutter.
- Place on ungreased baking sheets.
- Bake at 400°F for 10 minutes or until golden.
Tips & Substitutions
For a lighter texture, make sure your shortening is well-incorporated but not overmixed. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Keep an eye on the baking time as ovens can vary; they're done when lightly golden. To enhance sweetness, consider adding a bit more honey or serving with Dessert Honey Cookies.
Serving Suggestions
These Honey Angel Biscuits are perfect for breakfast or brunch and pair beautifully with Yum Yum Pot Roast for a delightful dinner. Serve with a side of honey butter for an extra touch of sweetness. They also make a great accompaniment to soups or salads, adding a comforting element to any meal.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to a month. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warm and fluffy again.
Nutrition & Diet Analysis (per serving)
Each serving of Honey Angel Biscuits contains roughly 44 calories, with 2g protein, 8g carbohydrates, and 0g 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 active dry yeast instead of instant yeast?
Yes, you can use active dry yeast. Just make sure to activate it in warm water for about 5-10 minutes until it becomes frothy before adding it to the mixture. This ensures the yeast is alive and helps the biscuits rise properly.
What can I use if I don't have shortening?
If you don't have shortening, you can substitute it with an equal amount of unsalted butter or margarine. This will give your biscuits a richer flavor, though the texture may differ slightly. For a healthier option, you can also use coconut oil.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on the top and have risen nicely. You can also gently tap the top; if it sounds hollow, they are likely ready. Keep an eye on them, as baking times may vary based on your oven.
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).