Best Angel Biscuits

A fool-proof, light-as-air bread that is equal parts buttermilk biscuit and fluffy roll, these Angel Biscuits are absolutely a pleasure to serve. Whether slathered with melty butter, topped with honey and jam, or used in ham biscuits, these angel biscuits are the very best.

Author: Lauren McDuffie
Yield: Makes about 16 to 20 biscuits 1x

Ingredients

Scale

5 cups all-purpose flour

2 tsp baking powder

1.5 tsp baking soda

1.5 tsp kosher salt

5 TBSP sugar

Two 1/4-oz. packages active dry yeast (.5 oz total)

1 cup (two sticks) cold, unsalted butter, cut into small pieces

2 cups buttermilk

2 TBSP melted butter, for brushing

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Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3 TBSP of the sugar.
In a small bowl, combine the remaining 2 TBSP sugar, the yeast, and ¼ cup warm (not hot) water. Let this sit for 5 minutes.
Meanwhile, use your fingertips or a pastry blender to work/cut the butter pieces into the flour mixture. Just pinch and work it into the dry ingredients until it resembles coarse meal. Make a well in the middle and pour the buttermilk and the yeast mixture inside. Using a spatula or wooden spoon, fold the wet ingredients into the dry. If you need to add a little more flour to make things workable, that’s okay.
Switch to your hands and work the dough until you have a smooth ball (I just do this right in the bowl). Cover with a kitchen towel and place in a warm-ish environment to rise/double in size for one hour (see my tips in the post for this).
When the dough has doubled in size, transfer it to a well-floured work surface and pat it out to a thickness of about 1 to 1.5 inches. Fold the dough in half. Press back out to 1-inch thick. Fold in half again, and press back out to a thickness of 1.5-inch.
Preheat the oven to 425 degrees F. Adjust the oven rack to the middle position.
Using a 2-inch biscuit cutter (or something comparable), cut out your biscuits, being careful not to wiggle and shake the cutter around the dough too much (this prevents rise). Just punch the cutter straight down and pull it straight out. Place the biscuits on a baking sheet or in an oven-proof skillet, brush the tops with melted butter and sprinkle with a little salt if you like. Bake until golden brown and very puffed/risen; about 15 to 20 minutes.

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