The primary time I encountered angel biscuits, I used to be staying with my buddy Jenifer, who was born and raised within the South. Rising up in St. Louis, I believed I knew biscuits, however one chew of my buddy’s Southern biscuits, and I knew I had so much to be taught.
A cross between a dinner roll and a flaky biscuit, angel biscuits are simple to make and virtually foolproof. So, overlook the previous delusion that solely Southerners could make first rate biscuits—these biscuits are for everybody!
What are Angel Biscuits?
Angel biscuits are made with three leaveners: baking powder, baking soda, and yeast. They’re the precise reverse of the heavy hockey puck biscuits everybody dreads. Utilizing three leaveners makes angel biscuits so gentle and fluffy, it’s as if they might float as much as heaven, like angels—which, in fact, is the place the identify got here from.
What Flour to Use for Angel Biscuits
Don’t fuss or fear about what flour you have got for these angel biscuits; simply use what you have got within the pantry. Although many Southerners swear by White Lily flour (a flour produced from gentle winter wheat that has much less gluten in it), I’ve discovered that all-purpose flour works simply high-quality for these biscuits.
Ideas for Mild and Fluffy Biscuits
I mentioned angel biscuits are simple to make, and they’re; they don’t even require a rolling pin, since a rolling pin would smash the dough down an excessive amount of and result in denser biscuits.
As an alternative, use these tips for gentle and fluffy biscuits:
- Press and fold the angel biscuit dough along with your fingers to assist maintain the biscuits gentle and fluffy
- When reducing out the biscuits, first dip the cutter in flour (this retains the biscuit dough from sticking to the cutter), then press straight down into the dough.
- Don’t twist! Should you twist whereas reducing out the biscuits, you run the danger of “sealing” the sides of the biscuits, after which the biscuits gained’t rise as a lot.
I like to recommend utilizing a two-inch spherical biscuit cutter to chop out the biscuits. You should use a bigger sized one in the event you like, however you’ll get fewer biscuits.
Notice: Due to the character of angel biscuits, that are extra like a roll, they gained’t work as drop biscuits.
Can I Omit the Shortening?
The shortening within the recipe is there to provide the biscuits much more elevate and fluff, however in case you are averse to utilizing shortening, you may omit the shortening and enhance the butter to 1 cup (two sticks or 225 grams). Simply consider the ensuing biscuits might be barely denser, however nonetheless delightfully lighter than the common biscuit made with out yeast.
Do I Have to Use a Forged Iron Skillet?
I like to recommend baking angel biscuits in a heavy forged iron skillet, as a result of along with distributing the warmth of the oven extra evenly, a forged iron skillet offers a pleasant, tight space through which to position the biscuits. When the edges of the biscuits contact, they’ve nowhere to go however up after they bake—and “up” means fluffier biscuits!
Should you don’t have a forged iron skillet, you need to use an oven-proof skillet, a cake pan, a springform pan, or a small rimmed baking sheet. Simply take note of the bake time. Remember that thinner-walled skillets, baking pans, and baking sheets might bake the biscuits sooner.
Make-Forward Angel Biscuits
Need contemporary baked biscuits within the morning with minimal effort? Make your angel biscuit dough forward of time! In truth, letting the dough sit within the fridge in a single day slows the yeast’s rise, which supplies the biscuits a greater, extra advanced yeasted taste.
To do that, make the dough, lower it out, organize the biscuits within the pan such as you would bake them, then cowl and refrigerate. Carry the biscuits again to room temperature (one hour on the counter needs to be ample) earlier than baking.
Retailer and Freeze Angel Biscuits
Angel biscuits might be saved in an hermetic container for as much as two days at room temperature. Refrigerating them is just not suggested, as they are going to harden and shortly stale.
Freeze the baked biscuits in an hermetic container or a resealable bag for as much as a month. Thaw the biscuits on the counter (about 30 minutes) then place in a 350°F oven for five to 10 minutes to heat up.