Angel Biscuits

Angel Biscuits

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup cold unsalted butter (cut into small pieces)
• 1/2 cup buttermilk
• 1/4 cup warm water
• 1 package active dry yeast (about 2 1/4 teaspoons)

Instructions:

1. Activate the yeast: In a small bowl, dissolve the yeast in warm water (about 100°F). Let it sit for about 5 minutes, or until it becomes foamy and bubbly.
2. Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda. Whisk to ensure everything is evenly distributed.
3. Cut in the butter: Add the cold butter pieces into the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
4. Add the yeast mixture: Pour the foamy yeast mixture and the buttermilk into the flour and butter mixture. Stir gently with a wooden spoon until just combined. The dough will be slightly sticky, but don’t overmix.
5. Knead the dough: Turn the dough out onto a lightly floured surface and gently knead for about 1 minute to bring it together. Be careful not to overwork it, as this will make the biscuits tough.
6. Roll out the dough: Roll the dough to about 1/2-inch thickness. Use a biscuit cutter or a round glass to cut out biscuits. Press straight down, don’t twist, as that can affect how they rise.
7. Bake the biscuits: Place the biscuits on a baking sheet lined with parchment paper or a greased baking dish. Bake at 425°F (220°C) for 10-12 minutes, or until they are golden brown on top.
8. Serve: Let the biscuits cool slightly before serving. These are delicious on their own, or you can add butter, jam, or gravy.

The Story of Angel Biscuits:

Angel Biscuits have a unique origin story that blends traditional biscuit-making with the use of yeast, a more unusual ingredient for biscuits at the time. The recipe for these light, fluffy biscuits was first created by a Southern cook named Josephine S. Haskell in the early 1900s.

The key to their lightness is the addition of yeast, which helps the biscuits rise higher than traditional ones. While they retain the flaky, tender texture of classic Southern biscuits, the yeast gives them a slight chewiness and an almost « angelic » softness, hence the name. Some even say the biscuits were so light they seemed like they were made by angels, which became part of their lore.

These biscuits have been passed down through generations, gaining popularity due to their ease and versatility. They are a staple in Southern kitchens, often served with meals ranging from fried chicken to just a simple spread of butter and jam.

So, whether you’re making them for a family meal or serving them at a special gathering, Angel Biscuits are a delicious, comforting treat with a little touch of history.