Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1/4 cup shortening or solid coconut oil
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water (around 110°F)
- 1 cup buttermilk, room temperature
Directions:
- Preheat your oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- Cut in the chilled butter and shortening (or solid coconut oil) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
- In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
- Pour the activated yeast mixture and buttermilk into the dry ingredients. Gently stir until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead it gently for about 1-2 minutes until it comes together.
- Roll out the dough to about 1/2-inch thickness.
- Use a biscuit cutter or a round glass to cut out the biscuits. Place them onto the prepared baking sheet, leaving a little space between each biscuit.
- Gather any remaining dough scraps, gently re-roll, and cut out more biscuits until all the dough is used.
- Let the biscuits rise in a warm, draft-free place for about 20-30 minutes, allowing them to slightly puff up.
- Bake in the preheated oven for 12-15 minutes or until the tops of the biscuits turn golden brown.
- Remove the biscuits from the oven and transfer them to a wire rack to cool slightly before serving.
Serving:
Enjoy these light and fluffy Homemade Angel Biscuits warm from the oven, paired with butter, jam, honey, or your favorite toppings. They make a delightful addition to any meal or a tasty snack on their own.
