Angel Biscuits Recipe

Flour: The base of the biscuit, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise.

Baking soda: Works with the buttermilk to create a light, airy texture.

Salt: Enhances the flavor of the biscuits.

Sugar: Adds a touch of sweetness to balance the flavors.

Shortening: Contributes to the flakiness and tenderness of the biscuits.

Active dry yeast: Helps the biscuits rise and adds a subtle yeast flavor.

Water: Used to activate the yeast.

Buttermilk: Adds moisture and a slight tanginess to the biscuits.

Butter: Brushed on top for a golden, flavorful finish.

When cutting in the shortening to the dry ingredients, use a pastry blender or two knives to ensure the mixture resembles coarse crumbs. This technique helps create a flaky texture in the biscuits. Make sure the shortening is cold to prevent it from melting into the flour, which can result in a denser final product.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, but may result in a denser biscuit.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used as a low-sodium alternative to baking soda.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but you may need to reduce the liquid in the recipe slightly.

• cold shortening - Substitute with cold butter: Cold butter can be used for a richer flavor and flakier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be dissolved in water first.

• warm water - Substitute with milk: Warm milk can be used to activate the yeast and adds a richer flavor.

• buttermilk - Substitute with milk and lemon juice: Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar to create a buttermilk substitute.

• melted butter - Substitute with melted margarine: Melted margarine can be used as a non-dairy alternative for brushing the biscuits.

• To keep your angel biscuits fresh and delightful, store them in an airtight container at room temperature for up to 2 days. This will help maintain their fluffy texture and prevent them from drying out.

• If you want to extend their shelf life, place the biscuits in a resealable plastic bag or airtight container and refrigerate them. They will stay fresh for up to a week. When you're ready to enjoy, simply reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.

• For longer storage, freezing is your best bet. Arrange the cooled biscuits in a single layer on a baking sheet and place them in the freezer. Once they are frozen solid, transfer them to a freezer-safe bag or container. This method prevents them from sticking together and makes it easier to grab just the right amount when needed.

• When you're ready to indulge in your frozen angel biscuits, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 10-15 minutes, or until they are heated through and golden brown. You can also microwave them for a quicker option, but be cautious as this might make them a bit softer.

• If you prefer to freeze the dough instead of the baked biscuits, follow the recipe up to the point of cutting the dough into biscuit shapes. Place the unbaked biscuits on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. When you're ready to bake, there's no need to thaw. Just place the frozen dough on a baking sheet, brush with melted butter, and bake at 400°F (200°C) for 15-18 minutes, or until golden brown.

• For an extra touch of flavor, consider adding a sprinkle of herbs or a dash of cheese to the dough before freezing. This will give your biscuits a delightful twist when you bake them later.

• Preheat your oven to 350°F (175°C). Place the angel biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes until they are warmed through.

• For a quicker method, use a microwave. Wrap each biscuit in a damp paper towel and place them on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check for warmth and add more time if necessary, but be cautious to avoid making them too chewy.

• If you prefer a crispy exterior, use a toaster oven. Set it to 350°F (175°C) and place the biscuits directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warm and slightly crispy on the outside.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through and have a slight crisp.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer. Heat for about 3-5 minutes until they are warm and slightly crispy.

• Oven: Preheat to 400°F (200°C) to bake the biscuits until golden brown.

• Small bowl: Dissolve the yeast in warm water.

• Large mixing bowl: Combine flour, baking powder, baking soda, salt, and sugar.

• Pastry cutter: Cut in the shortening until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, buttermilk, and shortening accurately.

• Measuring spoons: Measure the baking powder, baking soda, salt, sugar, and yeast.

• Rolling pin: Roll the dough out to about ½ inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this for baking.

• Pastry brush: Brush the tops of the biscuits with melted butter.

• Cooling rack: Allow the biscuits to cool slightly after baking.

Prepare ingredients ahead: Measure and mix dry ingredients the night before to save time in the morning.

Use a food processor: Quickly cut in the shortening by pulsing the mixture in a food processor.

Preheat oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.

Dissolve yeast first: Dissolve the yeast in warm water while you gather other ingredients to streamline the process.

Cut dough efficiently: Use a biscuit cutter to cut multiple biscuits at once, reducing handling time.