Angel biscuits are a cross between a regular biscuit and a dinner roll. They’re super light and fluffy!
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | About 10 angel biscuits |
Ingredients
- 1/4 cup warm water (100 degrees F to 110 degrees F)
- 1 tablespoon honey
- 1 1/4-ounce package active dry yeast
- 2 2/3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 stick cold unsalted butter, cut into small pieces, plus melted butter for brushing
- 3/4 cup buttermilk
- Flaky sea salt, for topping
Instructions
- Stir the warm water and honey in a small bowl until dissolved, then stir in the yeast; set aside until creamy or foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder, baking soda and kosher salt in a large bowl.
- Add the cut-up butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center and add the yeast mixture and buttermilk. Stir with a wooden spoon or rubber spatula until the flour is completely moistened and the dough looks like a shaggy ball. Cover the bowl with plastic wrap and let rise at room temperature until the dough is doubled in size, 1 to 1 1/2 hours.
- Lightly brush the bottom and sides of a 9-inch pie plate or 9- to 10-inch cast-iron skillet with melted butter. Turn out the dough onto a lightly floured surface and briefly knead three or four times until smooth. Pat until 1 inch thick; fold in half like a book and pat to 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Cut out rounds using a 2 1/4-inch biscuit cutter (dip the cutter in flour if the dough is sticky). Gently knead the scraps together once to cut out more biscuits. You should have about 10. Place them close together in the pan. Cover and refrigerate until the biscuits rise and are cold and firm, at least 3 hours or overnight.
- Preheat the oven to 425˚ F. Brush the tops of the biscuits generously with melted butter. Bake until browned on top and firm in the spots where the biscuits meet, 20 to 25 minutes. Brush again with more melted butter and sprinkle with flaky salt. Let cool in the pan for at least 20 minutes, then slide out.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 235 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 27 mg |
| Sodium | 177 mg |
Reviews
These turned out amazing. I made the dough Christmas Eve then baked them just before Christmas dinner. They were a nice combo of biscuit and dinner roll. Super tasty and my family enjoyed getting to pull off their roll as we passed the bread around the table. Easy instructions to follow and the bake time was spot on.
Is it one package of yeast? Its written kind of different.
Amazing!!! Some of the best biscuits/rolls I’ve ever had.
These were very tasty. I made them in a stoneware pie plate. I baked them for 20 min. and they were done perfectly in the middle, a little dark on the outside. Might try lowering the oven temp to 400 next time. I brushed them with herb butter ( just a little granulated garlic and Italian seasoning ), which added to the flavor. I will make them again.
I made this almost as directed. I made 1.5 x the recipe and I cheated and cut the butter in with my stand mixer. They taste just delicious. But next time I will roll them/pat them thinner. They were a little rare in the middle and dark on the outside. They rose to a couple of inches +. I would recommend rolling them around 3/4 inch. We were lucky and notice the one we couldn’t wait to cool in the pan was underdone, and tossed them back in the oven. But they are a bit dark.