The primary time I encountered angel biscuits, I used to be staying with my pal Jenifer, who was born and raised within the South. Rising up in St. Louis, I believed I knew biscuits, however one chew of my pal’s Southern biscuits, and I knew I had rather a lot to study.
A cross between a dinner roll and a flaky biscuit, angel biscuits are straightforward to make and virtually foolproof. So, neglect 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 may float as much as heaven, like angels—which, after all, is the place the title got here from.
What Flour to Use for Angel Biscuits
Don’t fuss or fear about what flour you may have for these angel biscuits; simply use what you may have within the pantry. Although many Southerners swear by White Lily flour (a flour comprised of comfortable winter wheat that has much less gluten in it), I’ve discovered that all-purpose flour works simply superb for these biscuits.
Ideas for Mild and Fluffy Biscuits
I mentioned angel biscuits are straightforward 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 a substitute, use these tips for gentle and fluffy biscuits:
- Press and fold the angel biscuit dough together with your arms to assist hold the biscuits gentle and fluffy
- When chopping 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! If you happen to twist whereas chopping out the biscuits, you run the chance 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 utilize a bigger sized one for those who like, however you’re going to 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 present the biscuits much more raise and fluff, however if you’re averse to utilizing shortening, you possibly can omit the shortening and improve the butter to at least one cup (two sticks or 225 grams). Simply be mindful the ensuing biscuits will probably be barely denser, however nonetheless delightfully lighter than the typical 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 wherein to put the biscuits. When the edges of the biscuits contact, they’ve nowhere to go however up once they bake—and “up” means fluffier biscuits!
If you happen to don’t have a forged iron skillet, you should utilize an oven-proof skillet, a cake pan, a springform pan, or a small rimmed baking sheet. Simply take note of the bake time. Needless to say thinner-walled skillets, baking pans, and baking sheets could 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 reality, letting the dough sit within the fridge in a single day slows the yeast’s rise, which supplies the biscuits a greater, extra complicated yeasted taste.
To do that, make the dough, minimize 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 must be ample) earlier than baking.
The best way to Retailer and Freeze Angel Biscuits
Angel biscuits will be saved in an hermetic container for as much as two days at room temperature. Refrigerating them will not be suggested, as they’ll harden and rapidly 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.