Tuesday, July 14, 2020

Angel Biscuits #BreadBakers

These light, airy and delicious biscuits got their name because they easily split in half and resemble Angel Wings.  I didn't see it myself but perhaps that was because I was too busy gobbling them down.

Angel Biscuits

We are baking biscuits with yeast today in our Bread Bakers group.....................
Sue of Palatable Pastime is hosting this month.  She had originally requested Biscuits or Scones using yeast but do to the pandemic yeast has been hard to come by for some so the theme was reduced to any biscuit or scone.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Luckily I did have yeast in the house when this theme was announced.  I ran out and couldn't find any for a couple of weeks but now I am all stocked up again.

Angel Biscuits

Adding yeast isn't the only difference between these biscuits and your average biscuit.  Once the dough is made you form it into a rectangle and fold it, repeating this 3 times, before rolling them out and cutting the biscuits.  After being cut you wait an hour for them to rise before baking.

Angel Biscuits

This method results in these lovely, layers of fluffy goodness.  I couldn't keep from peeling the layers off and popping them into my mouth.

#bread, #biscuits, #yeastbreads,
Yield: 10 Biscuits
Author: Wendy Klik
Angel Biscuits

Angel Biscuits

These light, airy and delicious biscuits got their name because they easily split in half and resemble Angel Wings.
Prep time: 1 H & 15 MCook time: 20 MTotal time: 1 H & 35 M


  • 1 pkg active dry yeast
  • 1 1/2 T. warm water (105-110*)
  • 2 1/2 c. flour, I used unbleached all purpose
  • 2 T. sugar
  • pinch of salt
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 4 T.  cold butter
  • 1/4 c. shortening, chilled
  • 1 c. buttermilk
  • 1 T. butter, melted


  1.  Combine the water and yeast in a small bowl, stirring to dissolve.  It will be thick.  Set aside.
  2. Place the flour, sugar, salt, baking soda and baking powder in the bowl of a food processor.  Pulse once to combine.
  3. Cut the butter and shortening into small dice. Add to the food processor and pulse several times until you have pea size crumble.  Pour mixture into a large bowl.
  4. Combine the dissolved yeast with the buttermilk and pour over the flour mixture.  Using clean hands stir and knead the mixture until a dough is formed.
  5. Turn dough out onto a lightly floured surface and pat the dough into a rectangle shape about 1" thick.  Fold in half and repeat twice more, leaving it  as a 1" thick rectangle the final time.
  6. Using a 2" round cutter, cut as many biscuits as you can, gathering the scraps, pressing and folding back into a 1" rectangle.  I was able to get 10 biscuits.
  7. Place the biscuits into a cast iron skillet and let rise, lightly covered with plastic wrap for one hour.  Brush the biscuits with melted butter.
  8. Bake in a preheated 400* oven for 15-20 minutes, until tops are golden brown.  Let cool in pan for 10 minutes before removing to a wire rack to cool completely.


Prep time includes rising for one hour.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Cholesterol (grams)
Created using The Recipes Generator


  1. Wow, they are so tall! Definitely need to try these out.

  2. Those really did rise beautifully! I totally need to make them.

  3. I was so intrigued by the title! Now I can't wait to try these. Very similar to my laminated squares. Yum.

  4. These are on my to do list as they look amazing.

  5. They look really good! I wonder if there's a version designed to use up sourdough-starter discard.

    be well... mae at maefood.blogspot.com

  6. This looks delicious, those rise beautifully I need to try this one too.

  7. These were the BEST!! I don't know if I'll ever want to make biscuits another way after how wonderfully these turned out! Love that you thought the same about them!

  8. You got such great height. Rolling and folding 3x definitely made the difference in height!


I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.