Buttermilk Angel Biscuits
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 85 min · vegetarian
255 cal
5g protein
34g carbs
11g fat
per serving · estimated
Ingredients
- 3/4 cup all-purpose flour
- 2 1/4 tsp (1 packet) instant yeast
- 1/2 tbsp granulated sugar
- 1/4 tbsp baking powder
- 1/4 tsp baking soda
- 1 3/4 tbsp, divided unsalted butter
- 1/4 cup buttermilk
Method (tap to check — screen stays awake)
- Whisk the flour, yeast, sugar, baking powder, baking soda, and 1 1/2 tsp kosher salt in a large bowl.
- Cut 8 tbsp of cold butter into thin slices and work it into the flour with your fingertips until the pieces are pea-sized with some larger flakes.
- Stir in the buttermilk until a shaggy dough forms, then turn it onto a floured counter and pat into a rectangle. Fold it in thirds like a letter, pat out, and repeat twice more — those folds build the flaky layers.
- Pat the dough 3/4 inch thick and cut 12 biscuits with a floured 2 1/2-inch cutter, pressing straight down without twisting. Nestle them close together on a parchment-lined sheet pan.
- Cover loosely and let rise 45 minutes in a warm spot until noticeably puffy — that's the yeast earning the 'angel' in the name.
- Bake at 425F for 13-15 minutes until tall and golden, then brush the hot tops with the remaining 2 tbsp butter, melted.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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