Angel Biscuits
- 30m Prep Time
- 30m Cook Time
- 2h Ready In
Angel biscuits are light and fluffy buttermilk biscuits made with yeast. They are traditionally served with fried country ham, making them perfect for brunch or dinner.
Ingredients
- 532 ml buttermilk
- 59.1 ml sugar
- 11.1 ml Red Star active dry yeast
- 1.18 L flour
- 19.7 ml baking powder
- 4.93 ml baking soda
- 12.3 ml kosher salt
- 237 ml vegetable shortening chilled and cut into cubes
- 44.4 ml canola oil
- 454 g country ham sliced
- 29.6 ml butter melted
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 121 mg
- Iron: 2.04 mg
- Magnesium: 15.3 mg
- Phosphorus: 106 mg
- Potassium: 99.7 mg
- Zinc: 0.46 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 532 ml buttermilk
- 59.1 ml sugar
- 11.1 ml Red Star active dry yeast
- 1.18 L flour
- 19.7 ml baking powder
- 4.93 ml baking soda
- 12.3 ml kosher salt
- 44.4 ml canola oil
Prepare
- 237 ml vegetable shortening, chilled and cut into cubes
- Slice 454 g country ham
- Melt 29.6 ml butter
Let's Cook
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Step 1.
In a small saucepan over medium heat, warm the buttermilk until it reaches 110°F on an instant-read thermometer. Remove from heat. Measure ¼ cup of the warm buttermilk into a small bowl and stir in 1 tablespoon of the sugar. Sprinkle the yeast over the buttermilk mixture and let sit until foamy, 10 to 15 minutes.
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Step 2.
While the yeast activates, sift the remaining 3 tablespoons sugar, the flour, baking powder, baking soda, and salt into a large bowl. Using a fork, cut in the chilled shortening or butter until the mixture resembles small peas. Stir in the remaining 2 cups warm buttermilk, then add the foamy yeast mixture, mixing just until all the flour is dampened.
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Step 3.
Turn the dough out onto a lightly floured surface. Knead it about a dozen times, until soft and the flour is incorporated. Using a floured rolling pin, roll the dough gently into a 1½-inch-thick circle. Cut out 16 to 18 biscuits using a 3-inch cutter, dipping it in flour between cuts. Reroll scraps if desired, but note they won't be as soft.
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Step 4.
Arrange the biscuits about 1 inch apart on two baking sheets. Cut plastic wrap to cover each sheet, spray lightly with cooking spray, and cover loosely. Let the biscuits rise in a warm place for 1½ hours.
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Step 5.
While the biscuits are rising, fry the country ham. In a large skillet over medium-high heat, heat the canola oil until shimmering. Fry the ham slices in batches, 3 to 4 minutes per side, until golden brown. Set aside.
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Step 6.
About 15 minutes before the biscuits have finished rising, preheat the oven to 400°F.
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Step 7.
When the oven is heated and the biscuits have risen, gently remove the plastic wrap. Brush the biscuits with the melted butter. Right before baking, reduce the oven temperature to 375°F. Bake until golden brown, 20 to 22 minutes, rotating the sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack. Brush with additional melted butter if desired while still warm. Slice open and serve with the fried country ham.