Angel Biscuits Recipe

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

Baking powder: Helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to add lightness.

Salt: Enhances the flavor of the biscuits.

Sugar: Adds a touch of sweetness and aids in browning.

Shortening: Provides flakiness and tenderness to the biscuits.

Active dry yeast: Essential for the rise and airy texture.

Buttermilk: Adds tanginess and reacts with the baking soda for leavening.

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 distribute the fat evenly, creating a tender and flaky texture in the biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, but may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.

• baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for each teaspoon of baking soda, but reduce or eliminate any other acidic ingredients in the recipe.

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

• sugar - Substitute with honey: Use ¾ cup of honey for each cup of sugar, and reduce the liquid in the recipe by ¼ cup.

• shortening - Substitute with butter: Butter adds a richer flavor and can be used in the same quantity, but it may make the biscuits slightly less flaky.

• active dry yeast - Substitute with instant yeast: Use the same amount of instant yeast, but it can be mixed directly into the dry ingredients without dissolving in water first.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup, let it sit for 5 minutes to curdle, and use in the same quantity.

• To keep your angel biscuits fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
• For longer storage, place the biscuits in a resealable plastic bag or wrap them tightly in aluminum foil. Store in the refrigerator for up to a week.
• If you want to freeze your angel biscuits, first let them cool completely. Then, wrap each biscuit individually in plastic wrap to prevent freezer burn.
• Place the wrapped biscuits in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
• When you're ready to enjoy your frozen angel biscuits, thaw them at room temperature for about an hour or overnight in the refrigerator.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed biscuits on a baking sheet and warm them for about 10 minutes, or until heated through.
• For a quick reheat, you can also microwave the biscuits on a microwave-safe plate. Cover with a damp paper towel and heat on medium power for 20-30 seconds.
• If you prefer a crispier texture, lightly toast the biscuits in a toaster oven after thawing.

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

• For a quicker method, use a microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you have an air fryer, preheat it to 300°F (150°C). Place the biscuits in the air fryer basket, making sure they are not touching each other. Heat for 3-5 minutes or until they are warmed through 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 skillet. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil. Heat for about 10 minutes or until they are warmed through.

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

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

• Pastry cutter: Cut in 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, and sugar precisely.

• Small bowl: Dissolve the active dry yeast in warm water.

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

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on it to let them rise and bake.

• Floured surface: Turn the dough out onto it and knead lightly.

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

Pre-measure ingredients: Measure out all flour, baking powder, baking soda, salt, and sugar before starting to save time during mixing.

Use a food processor: Quickly cut in the shortening by pulsing the dry ingredients and shortening in a food processor until the mixture resembles coarse crumbs.

Warm water for yeast: Dissolve the active dry yeast in warm water ahead of time to ensure it's ready when you need it.

Prepare the baking sheet: Line your baking sheet with parchment paper before starting to avoid delays when placing the biscuits.

Knead minimally: Knead the dough just enough to bring it together, which saves time and prevents overworking.