Angel Biscuits

Photo Credit: Your Home Based Mom

This angel biscuits recipe is the perfect marriage between a biscuit and a dinner roll, because they are compact like the traditional biscuit, but have the signature fluffiness of a roll. The usual biscuit recipe involves flour, butter, and milk, as well as leaveners like baking powder and baking soda. The baking powder and soda are what gives biscuits their rise and means that they have to be baked immediately once the dough is mixed. This angel biscuits recipe does not function in this way because it uses yeast in addition to the usual baking soda and baking powder combo. These biscuits rise more than the usual recipe and therefore have a fluffier texture. They also have a better flavor because of the fermentation of the yeast.

If you aren’t a fan of tea biscuits recipes because of their dense and heavy textures, you will enjoy this easy biscuit recipe as an alternative. The usual tea biscuits take only moments to throw together and twenty minutes or less to bake but have a texture that makes them ideal for sopping up soups or the sauce from stews. This homemade bread takes a little longer, but not an excessive amount of time to prepare, and results in a super fluffy texture perfect for eating on its own. There are an additional thirty minutes time to this bun recipe compared to other biscuits, because of the addition of the yeast. The yeast needs time to ferment, which helps develop flavor, but also helps the dough to rise and produces the pleasant texture. The usual bread ingredients are very simple involving flour, salt, yeast and water. Several recipes don’t even use any added yeast at all, relying only on flour, salt and water, and the natural yeast from the air.

Traditional sourdough recipes, for example, involve mixing water and flour together and letting it sit for several hours or days until it becomes bubbly with the natural yeast from the air. Once the mixture is bubbling and produces a yeasty smell, it needs to be fed each day with flour and water until it is developed enough to use in a recipe. Usually, this should take twelve or so feedings and what you would be looking for is the smell and the bubbles to develop, which would help with the flavor in your bread recipe, as well as the texture. Of course, this angel biscuits recipe is significantly simpler than creating your bread starter, but the premise is the same in that you want to give the dough some time to develop a delicious taste and produce a fluffy bun. If you have recipes with biscuit dough, like pot pie recipes, this bread will work as an excellent substitute to whatever you normally use whether it be homemade or store-bought biscuits. It should react like your usual biscuit dough, but have a fluffier texture. Thank you to Leigh Anne, at Your Homebased Mom recipe blog, for sharing her angel biscuits recipe with us.

Nutrition Facts for: Angel Biscuits from Your Home Based Mom
Ingredients: Active dry yeast, water, sugar, flour, baking powder, baking soda, salt, milk, vegetable shortening.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 32 servings.* Per Serving: Calories 139, Calories from Fat 62, Total Fat 6.9g 11%, Saturated Fat 2.2g 11%, Cholesterol 1mg 0%, Sodium 120mg 5%, Potassium 77mg 2%, Carbohydrates 16.6g 6%, Dietary Fiber 0.5g 2%, Sugars 1.5g, Protein 2.5g, Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 6%

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