Enjoy making this recipe for Old Fashion Angel Buttermilk Biscuits, a delicious cross between the classic southern buttermilk biscuit and a yeasty dinner roll. Baked in a cast iron skillet, these biscuits are not only a nostalgic nod to Southern charm but also a great way to enjoy the perfect biscuit anytime in just 30 minutes!
We have been on a serious biscuit kick around here recently - and I am not mad about it! And these angel biscuits have been a huge hit!
An angel buttermilk biscuit is a delightful fusion of the classic southern buttermilk biscuit and a yeast dinner roll, hailing from rich southern cooking traditions. Think if your traditional fluffy buttermilk biscuit and a tender yeasty dinner roll got married and had a baby - that is an angel biscuit - and it is so good!
This unique twist offers the fluffy tenderness of a biscuit combined with the distinct taste of a yeast roll, elevated by the tangy richness of buttermilk. It's this very blend of ingredients that sets the angel biscuit apart.
Whipping up these angel buttermilk biscuits is a breeze! Just mix your yeast in warm water, blend in those dry ingredients with some cold butter, then stir in buttermilk to form your dough. Roll it out, cut your biscuits, pop them in a cast iron skillet, and in under 30 minutes, you're greeted with golden biscuit perfection.
What makes these old-fashioned angel biscuits great is their ability to be used at any time. Whether you're planning in advance (see below for how I like to freeze them) or faced with a last-minute gathering, these biscuits have your back. You can easily freeze the dough and have it on hand for the holidays or impromptu get-togethers. Just add a couple extra minutes to the baking time, and you'll have warm, fresh biscuits ready to impress your guests, no matter the occasion. Slather them with creamy homemade butter or sweet honey butter for a decadent treat!
How To Make Old Fashion Angel Biscuits
Step 1: Prepare your ingredients.
Step 2 - Prepare for baking: Preheat the oven to 400 degrees. Get out a cast iron skillet and some bacon grease, lard, or butter for greasing. Set aside.
Step 3 - Activate the yeast: In a Pyrex measuring cup or bowl, add yeast and warm water. Stir to dissolve and let sit for 5 minutes while getting the rest of the ingredients together.
Step 4 - Assemble the biscuit dough: In a food processor, add flour, sugar, baking powder, baking soda, and salt. Add cold cubed butter and pulse for 1-2 minutes until the butter is pea-sized and the flour mixture has a fine, crumbly texture. Pour the flour mixture into a large bowl. Add in buttermilk and gently stir until no flour streaks remain.
Step 5 - Shape the biscuits: Lightly flour the counter and place the dough on top. Lightly flour the top of the dough and gently roll out with a rolling pin until about ½" tall in height. Cut the dough with a round biscuit or cookie cutter (about 2.5" in diameter).
Step 6 - Arrange the biscuits: Place the biscuits into the greased skillet (the biscuits can touch). Bring the remaining dough together and repeat cutting until no dough remains, being careful not to overwork the dough.
PRO TIP: if you don't have buttermilk on hand, save yourself a trip to the grocery just for a small about and make your own buttermilk at home with just 2 ingredients.
- Ensure your warm water is around 100°F to 110°F; too hot or too cold can affect yeast activation, leading to less fluffy biscuits.
- Always use cold butter; this will create pockets in your dough that melt during baking, giving the biscuits their flaky texture. Cube into small pieces before adding to the food processor so that no large chunks have to be cut up - it just makes it a bit easier to incorporate into the dough.
- Handle your dough gently and minimally to ensure your biscuits remain tender and don't become tough.
- When cutting the dough, press straight down without twisting. Twisting can seal the edges, which prevents maximum rise.
- Preheating your cast iron skillet before adding the biscuits can help achieve a beautiful golden crust at the bottom.
- Roll out your dough to about a half-inch thickness for optimal height and fluffiness.
- They work hand-in-hand; the acid in buttermilk activates the baking soda, aiding in leavening. Ensure both are fresh for best results.
Alternatively - you can use a pastry cutter* to mix in the butter with the dry ingredients instead of a food processor if desired. The food processor can make that step just a bit easier and quicker - but both can be done. Just a matter of preference - I do both for all my southern biscuit recipes just depending on my mood TBH haha.
Storing & Freezing
Storing: To keep these angel biscuits fresh, store them in an airtight container or resealable plastic bag at room temperature for up to two days. If you'd like to keep them longer, consider refrigerating them; this will extend their freshness for up to a week. Just be sure to warm them up in the oven or microwave before serving to recreate that just-baked experience. Serve them warm with some butter, honey butter, or strawberry and basil butter for a different flavor and twist!
Freezing: Before baking, place the cut-out biscuits on a baking sheet and freeze for about 30 minutes or until just solid. Once frozen, transfer them to a freezer-safe zip-lock bag and store them in the freezer. When you're ready to bake, no need to thaw; simply place them in your preheated oven, adding 2-3 minutes to the original baking time, and you'll have fresh, hot biscuits on demand!
Instant yeast can be directly mixed with the dry ingredients without dissolving it in water first, but the rising time may be a tad quicker, so keep an eye on your dough.
The dough can sometimes be sticky due to various factors, including humidity. Simply sprinkle a bit more flour onto your work surface and the dough as you handle it, but avoid adding too much to retain the biscuits' tender texture.
While a cast iron skillet provides a unique crust, a regular baking tray will work just fine. Place the biscuits close together where they touch.
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