These are called ‘Angel Biscuits’ – One bite, and you’ll be in…”

Angel biscuits are a delightful cross between a traditional biscuit and a yeast roll, resulting in a light, fluffy, and slightly tangy treat. This recipe combines the best of both worlds, using yeast for a tender texture and baking powder and soda for a quick rise. They’re perfect for breakfast, dinner, or any time you want a warm, comforting biscuit.

Main Dough:

For Baking:

Instructions:

1. Activate the Yeast:
   • In a small bowl, mix the yeast and warm water.
   • Let it sit for 5 minutes until it looks foamy.
2. Mix the Dry Ingredients:
   • In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
3. Add the Butter and Shortening:
   • Cut the butter and shortening into small pieces and mix them into the flour.
   • Use your fingers or a fork to break them up until the mixture looks like coarse crumbs.
4. Make the Dough:
   • Add the yeast mixture to the buttermilk, then pour it into the dry ingredients.
   • Mix everything until a soft dough forms.
   • Use your hands to gently knead it until all the flour is combined.
5. Shape the Dough:
   • Sprinkle flour on your work surface.
   • Press the dough into a 1-inch thick rectangle.
   • Fold it in half, turn it 90 degrees, and press again.
   • Repeat this step 2 more times to create layers.
6. Cut the Biscuits:
   • Use a 2-inch round cutter to cut out biscuits.
   • Don’t twist the cutter—just press straight down.
   • Place the biscuits close together in a buttered cast iron skillet or baking pan.
7. Let the Biscuits Rise:
   • Cover the pan with plastic wrap and let the biscuits rise for 1 hour at room temperature.
8. Bake the Biscuits:
   • Preheat your oven to 400°F.
   • Brush the tops of the biscuits with melted butter.
   • Bake for 16–18 minutes, or until golden brown.
9. Serve Warm:
   • Let the biscuits cool for 10 minutes, then serve with butter, honey, or jam.