Golden, fluffy clouds of delight
Flaky layers that melt in your mouth
Sweet angelic blessings baked just right
A taste of heaven on your plate
Soft and delicate, yet strong
A gentle hug in every bite
Crisp edges give way to creamy centers
A symphony of textures and flavors
The aroma of buttery love fills the air
As you savor each bite with care
A morning glory that’s simply divine
A culinary hallelujah, so fine
These angel biscuits rise above the rest
With their ethereal lightness and crumb
A testament to the power of love and grace
A breakfast treat that transcends the ordinary
Now, let me tell you about this angel biscuit – it's like a cloud on a plate. Fluffy, soft, and oh-so-gentle on your taste buds. It's like a hug for your stomach, but with butter and sugar sprinkles on top. It's like a little piece of heaven that you can eat.Angel Biscuits, crafted from flaky layers of buttery pastry and infused with the rich aroma of golden saffron. These ethereal bites are baked to a perfect golden brown, delivering a tender and crumbly texture that dissolves effortlessly on the palate. Each bite is imbued with the subtle sweetness of honey and the slightest hint of citrus zest, creating a divine union of flavors that will leave you wanting more. Pair them with our signature gravy for an indulgent experience that transcends the everyday.
Ingredients
- 5 cup flour
- 3 Tbsp. sugar
- 4 tsp. baking powder
- 1 1/2 pkg dry yeast
- 2 cup buttermilk
- 1 tsp. soda
- 1 1/2 sticks margarine or butter
- 1/2 cup warm water
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C). This high temperature will help the biscuits rise and develop a nice crust.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, salt, and sugar (if you’re making sweet biscuits).
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You want small, pea-sized pieces of butter throughout the dough.
- Add Milk: Pour in the cold milk and stir with a fork or wooden spoon until just combined. Be careful not to overmix; the dough should be shaggy.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times, folding it over itself and pressing it down. Do not overwork the dough; just enough to bring it together.
- Roll and Cut: Roll out the dough to about 1/2 to 3/4 inch (1.3 to 2 cm) thickness. Use a biscuit cutter or a round cookie cutter to cut out biscuits. Press straight down without twisting the cutter to ensure the biscuits rise evenly.
- Arrange on Baking Sheet: Place the biscuits on the prepared baking sheet, leaving a small gap between them.
- Bake: Bake in the preheated oven for about 10-12 minutes or until the biscuits are golden brown on top and cooked through.
- Serve: Remove the biscuits from the oven and allow them to cool slightly on a wire rack. Serve warm with butter, jam, gravy, or your favorite topping.
