Bride’s Biscuits (Angel Biscuits)
A biscuit so good, it needs two names! Bride’s Biscuits because they’re so easy and totally foolproof. And Angel Biscuits thanks to their dreamy, pillow-y softness.
My thought after just one bite: why do other biscuit recipes even exist??? I honestly don’t see the point. These are ridiculously easy, about as foolproof as biscuits get, and they absolutely melt in your mouth. They hold up well enough to make breakfast sandwiches, but they’re also incredibly soft. The recipe isn’t complicated, you don’t need a mixer, and thanks to the use of shortening, yeast, and baking powder– it’s almost impossible for these to turn out anything other than tall and fluffy. This is a recipe you won’t want to lose!
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You’ll never go back to your old biscuit recipe after you’ve tried this recipe for Angel Biscuits.
A FEW THINGS TO NOTE ABOUT THIS RECIPE
- This recipe calls for shortening (ie, Crisco). And everytime I post a recipe with shortening, I get about a dozen emails asking if butter can be substituted. In this case, DO NOT sub butter or margarine for the shortening. Please just trust me. The shortening contributes to the softness of these biscuits significantly. It’s also partly what makes this recipe so fool proof. Thanks to shortening, even if you overwork the dough (which is the most common mistake in biscuit-making) you’ll still get tender biscuits.
- Another biscuit making tip I’ve picked up over the years is to use the sharpest cutter you have available. A cutter designed for biscuits is generally metal and has a high handle. This is to enable the user to cut straight up and down without any twisting, jiggling, or smushing. The cleaner and sharper the cut, the fluffier and flakier the biscuits will be. Whatever you do– don’t twist the cutter. This seals off the edges and significantly inhibits rising.
- As with any biscuit recipe, handle the dough as little as possible. This dough can take a beating a little better than other recipes I’ve tried. But all the same, you’ll get a softer product if you don’t overwork it. For instance, there’s really no need to roll the dough with a rolling pin. It’s soft enough that you can simply pat it down with your hands. Also; you’re not looking for the same smooth, elastic texture that a bread dough has. This dough will still be a little crumbly when it’s time to press it out (see photo below).
- 2 tsp dry yeast
- 2 tsp sugar
- 2 tablespoons warm water
- 2½ cups flour
- 3 tsp baking powder
- ¼ teaspoon baking soda
- ½ tsp salt
- ½ cup shortening
- 1 cup buttermilk
- Optional: melted butter for brushing on top
- Preheat oven to 450ºF.
- Sprinkle the yeast and the sugar over the warm water in a small bowl.
- In a larger mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Use a fork or a pastry cutter to cut the shortening into the flour mixture (it should look like fine crumbs).
- Add the yeast-sugar mixture and the buttermilk to the bowl. Stir until ingredients are mostly sticking together a cohesive dough (some crumbles are okay, see photo in post).
- Press the dough with your hands to about 1/4-inch thick (maybe even a little thicker if you want).
- Cut with biscuit cutter and place on a baking sheet. Bake for 10-12 minutes and brush the tops with melted butter.
Calories 106 | Fat 5g | Saturated Fat 1g | Carbohydrates 12g | Fiber 1g | Sugar 1g | Protein 2 g
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