Angel Biscuits
Part soft yeast roll, part tender biscuit, these buns are an interesting composite. Sometimes called Bride's Biscuits (because even a new bride was supposed to be able to make them easily), they include both yeast and baking powder, for a guaranteed rise. Though they don't rise high, like Southern biscuits do, they're nevertheless a soft, light roll, perfect for splitting in half and filling with a slice of ham or sausage patty.
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 cup vegetable shortening
- 1/4 cup cold butter, cut into pats
- 1 cup room-temperature milk
- 2 tablespoons melted butter, for brushing on top
Directions
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1) Whisk together the flour, yeast, sugar, salt, and baking powder. |
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2) Add the shortening, mixing till evenly crumbly. |
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3) Add the butter, mixing till roughly combined. Pea-sized bits of butter can remain. |
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7) After an hour, cover the biscuits with plastic wrap, and place the pan in the freezer for at least 1 hour. Overnight is fine. Alternatively, biscuits can be frozen up to 2 months. |
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8) When ready to bake, preheat the oven to 400°F. |
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9) Remove the biscuits form the freezer, remove the plastic, and space them on a lightly greased or parchment-lined baking sheet. |
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11) Remove from the oven, and brush with melted butter, if desired. |
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Yield: 16 biscuits. |
Recipe summary
- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 16 mins. to 18 mins.
- Total time:
- 1 hrs 26 mins. to 15 hrs 3 mins.
- Yield:
- 16 biscuits
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- Recipe comments (15) »
Reviews
05/04/2010
The biscuits are fabulous and easy to make. I've made these a couple of times and they have come out perfectly. I like being able to freeze them and take only what I need to bake -- right now I'm going to bake four for lunch!!! These are a must have recipe. Thank you KAF............
05/05/2009
These were tasty and came out pretty much like the photos. I thought they could have risen more once baked. Maybe letting them sit out for longer than 1 hour would have helped, I was a little worried since the milk was only 70 (room temp). I did substitute 1/2 c. flour with white whole wheat, I love using this flour in my breads. I also liked how these were lighter than traditional biscuits and everyone really seemed to like them.
05/05/2009
I pulled a couple of the biscuits out of the freezer this morning after they had been frozen approximately 16 hours. I would say that they were even better than the ones I had made with only 2 hours of freezing time. They seemed to rise higher too. These are certainly worth making, and certainly better than the frozen biscuits you find in a grocery store.
05/04/2009
I made two batches of these biscuits today, but changed the milk to buttermilk in the second batch, and used Bakewell Cream and baking soda instead of only baking powder in the second batch. Maybe I added a bit too much milk in the first batch, because I found I really had to flour the board and the biscuits pretty heavily to cut them properly, but then again it was a very rainy humid day. But for some reason the second batch where I used Bakewell cream and baking soda (2-1/2 tsp of Bakewell cream and 1-1/4 tsp baking soda) and buttermilk, the dough was not sticky at all. My home was rather cool - about 64 degrees, so maybe I should have let them rise for longer than one hour, but I decided to freeze the batches after just one hour at "room temperature." They froze for two hours before I made them. There was a definite difference in taste between the two versions, and the general consensus was that the plain milk biscuits were better, but everyone still said that both kinds were excellent. My husband is just thrilled to death that he can have frozen biscuits just waiting to be popped in the oven. I'm going to make these again, and see if it makes a difference in taste if I freeze them overnight, but they are certainly worth making.
05/04/2009
Made this biscuits last night with dinner. They were wonderful. Great texture!!!!
05/04/2009
I love that I can prepare the dough for these biscuits the night before and leave them in the freezer, then just pop them in the oven in the morning! Super easy! These biscuits have a great, buttery flavor and excellent texture! Angel biscuits have become my new weekend breakfast standby biscuit.
05/01/2009
This dough can also be used to make the classic Chicago style deep dish pizza. It is the perfect consistency and tastes just like the origanal at Pizzaria Unos in Chicago.
04/30/2009
Very light and soft. My kids loved them. I will say I prefer a real biscuit but these were pretty easy and yummy.
04/30/2009
But what about if you freeze them for longer, as the recipe says you can do? Do you need to defrost them before baking, or adjust the time/temp?
The point of freezing the biscuits it to firm up the fat to make flaky biscuits. If you defrost or thaw the biscuits, the fat will be too warm to make the flakes. Baking straight from the freezer is best. ~ MaryJane
04/29/2009
Easy to bake and light as a feather! I strongly reccomend this recipe to every, including beginner's! The trick to baking is remember IT IS a SCIENCE! Have all your measuring tools lined up and (if possible) give yourself plently of room. Not this one, but many baking requires two bowls, think cakes, cookies, like that. If you simply follow the recipe exactly, double checking every step, you'll always do it perfectly, or as perfect that we humans can get, which is never! Don't worry about that, just dive right in, the water's fine! Good Luck and Happy Landings, Rebecca in Tucson, AZ
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