Angel Biscuits

Angel Biscuits are fluffy, golden, and easy to make. With a simple blend of yeast, flour, and buttermilk, these biscuits are perfect for any occasion.

Ingredients

1 Tablespoon yeast
1/2 cup warm water
5 cups all-purpose flour
1 Tablespoon baking powder
3/4 cup vegetable shortening
3 Tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk

Instructions

Dissolve yeast in warm water and let it sit for about 5 minutes until frothy.
Sift dry ingredients (flour, baking powder, salt) together in a large bowl.
Cut shortening into the dry ingredients until the mixture resembles coarse crumbs.
Add buttermilk and the dissolved yeast mixture to the dry ingredients. Stir with a spoon until all flour is moistened and a dough forms.
Refrigerate dough: Cover the bowl with a cloth or plastic wrap and place in the refrigerator until ready to use.
Roll out dough: When ready to bake, roll dough on a floured board to about 3/4" thickness. Cut out biscuits using a round cutter.
Let biscuits rise: Allow the biscuits to rise until light, about 10 minutes.
Bake at 400°F (200°C) on a cookie sheet for about 12 minutes, or until golden brown.

Notes

Storage: These biscuits can be stored in an airtight container for up to 3 days. For longer storage, consider freezing them. Simply let them cool, place them in a freezer-safe container, and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warm.
Alternative Flour: If you're looking for a gluten-free version, try substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind the texture may vary.
For Fluffier Biscuits: For extra fluffiness, make sure not to overwork the dough. The less you handle it, the fluffier the biscuits will be.
Add-ins: Feel free to experiment with adding shredded cheese, herbs, or even a bit of garlic to the dough for a unique twist.