Lighter Than Air Angel Biscuits with Yeast Recipe
These Lighter Than Air Angel Biscuits with Yeast are fluffy, tender, and slightly buttery biscuits that rise beautifully thanks to the combination of yeast and baking powder. Perfect for breakfast or alongside any meal, they feature a unique folding and stacking technique that gives them an airy texture and flaky layers. Finished with melted butter and flaky salt, these biscuits are irresistible.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 41 minutes
- Yield: 18-20 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Yeast Mixture
- 4.5 teaspoons active dry yeast (2 packages)
- 3 tablespoons warm water
- 2 cups buttermilk (cold)
Dry Ingredients
- 5 cups bread flour or all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Butter
- 1 cup butter (cold, cut into chunks)
- 2 tablespoons butter (melted, for brushing)
Finishing
- Flaky salt (for sprinkling)
Instructions
- Proof the yeast: In a medium bowl, combine the active dry yeast with warm water. Stir gently and let it sit for 5 minutes until the mixture thickens but does not become foamy.
- Add buttermilk: Pour the cold buttermilk into the yeast mixture and whisk until fully combined. Set aside.
- Mix dry ingredients: In a food processor or a large bowl, combine the flour, sugar, salt, baking powder, and baking soda. Pulse or whisk together until evenly mixed.
- Add butter: Add the very cold butter chunks to the dry ingredients. Pulse in the food processor until incorporated, leaving pea-sized chunks, or use a pastry cutter to blend the butter into the flour mixture similarly.
- Combine wet and dry: Pour the buttermilk and yeast mixture into the dry ingredients. Pulse just until the dough barely comes together, or use a spatula to fold it gently until combined.
- Form and fold dough: Turn the dough out onto a floured surface and work it into a shaggy dough. Shape the dough into a rectangle and cut it into thirds. Stack the pieces on each other, then roll back into a rectangle. Repeat this folding and rolling three times. Finally, roll the dough to about 1-inch thickness.
- Cut biscuits: Use a 2-inch biscuit cutter to cut out biscuits by pressing straight down without twisting to preserve the layers.
- Prepare baking pan: Brush melted butter on the bottom and sides of a 10-inch iron skillet or a 9 x 13-inch baking pan. Arrange the biscuits snugly next to each other so they touch.
- Let rise: Cover the pan with plastic wrap and place it in a warm spot to rise for 1 hour, until the biscuits have puffed up.
- Preheat oven: Approximately 15 minutes before the end of the rising time, preheat your oven to 400ºF (200ºC).
- Bake biscuits: Brush the tops of the risen biscuits with melted butter. Bake for 12 to 16 minutes until golden brown on top and edges.
- Finish and serve: Remove biscuits from the oven and immediately brush with more melted butter. Sprinkle flaky salt on top for extra flavor. Serve warm.
Notes
- For best results, ensure the butter and buttermilk are very cold to achieve a flaky texture.
- Do not twist the biscuit cutter when cutting to keep the biscuits fluffy and layered.
- The folding technique creates layers similar to flaky pastries. Repeating it three times is key for texture.
- You can substitute all-purpose flour if bread flour is unavailable.
- Use an iron skillet or glass baking dish to get even heat distribution and good rise.
- Store leftover biscuits in an airtight container and reheat gently for best texture.
