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Angel Biscuits

Light, fluffy biscuits that melt in your mouth, perfect for any meal and easy to make.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch, Side Dish
Cuisine: Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Biscuit Mixture
  • 1 cup warm milk Essential for activating the yeast.
  • 2 tbsp granulated sugar Sweetens the dough and supports yeast activation.
  • 1 tbsp active dry yeast Key ingredient that helps the dough rise.
  • 2 tbsp lemon juice Adds tang and aids leavening.
  • 4 cups all-purpose flour Forms the structure of the biscuits.
  • 1 tsp salt Enhances flavor.
  • 1 tbsp baking powder Works with yeast to lighten the dough.
  • 1 tsp baking soda Helps the biscuits rise.
  • 1/2 cup cold unsalted butter Creates flakiness.
  • 1/4 cup cold shortening Adds tenderness to the dough.
  • 1 cup full-fat sour cream Contributes moisture and richness.
  • 1 tbsp heavy cream For brushing before baking.
  • 2 tbsp melted butter Optional for brushing after baking.

Method
 

Preparation
  1. In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Whisk to combine and let it rest until bubbly and frothy.
  2. In a separate bowl, combine the remaining milk and lemon juice and let it stand for about 5 minutes.
  3. Add the lemon mixture to the yeast mixture and stir to combine.
  4. Mix in the sour cream until well integrated.
  5. In another bowl, combine sugar, flour, salt, baking powder, and baking soda. Whisk until combined.
  6. Incorporate cold butter and shortening until the mixture resembles sandy crumbs.
  7. Pour the wet mixture over the dry ingredients and stir with a wooden spoon until just combined.
  8. Turn the dough onto a floured surface and fold until no longer sticky.
  9. Press the dough into a rectangle and cut with a biscuit cutter.
  10. Place biscuits on a baking sheet, cover, and let rise for 1 hour.
Baking
  1. Set your oven temperature to 400°F.
  2. Brush the tops with heavy cream and bake for about 18 minutes until golden brown.
  3. Optionally, brush with melted butter after baking for added richness.

Notes

Work with cold ingredients for flaky texture. Ensure the yeast is bubbly before proceeding. Avoid twisting the cutter to maintain the dough’s rise.