This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, just give a shot it won’t fail you !
The first time I encountered angel biscuits, I was staying with my friend Jenifer, who was born and raised in the South. Growing up in St. Louis, I thought I knew biscuits, but one bite of my friend’s Southern biscuits, and I knew I had a lot to learn.
A cross between a dinner roll and a flaky biscuit, angel biscuits are easy to make and practically foolproof. So, forget the old myth that only Southerners can make decent biscuits—these biscuits are for everyone!To Make this Recipe You’ Will Need the following ingredients:
°1/4 c warm water (125 F)
°1 tsp sugar
°1 package (1/4 ounce) quick-rising instant yeast (2¼ teaspoon)
°2½ cups all-purpose flour (I prefer white lily flour)
°1/4 cup granulated sugar
°1 teaspoon baking powder
°1/2 teaspoon baking soda
°1 teaspoon salt
°1/4 cup chopped unsalted butter + more for brushing finished biscuits
°1/4 cup butter flavored ghee
°1 cup of milk
°1 tablespoon heavy whipping cream
First, prove the yeast by adding warm water and sugar to a glass measuring cup or bowl.
Stir in yeast.
Let the yeast set as you move on to the next step.
In a large bowl, sift or mix sugar, flour, baking powder, baking soda, and salt.
Using a pastry cutter, cut the butter and ghee until the mixture resembles small crumbs.
Make a well in the center of the bowl and pour in the yeast and milk mixture, stirring to combine the yeast and milk.
Next, start pushing the flour mixture into the well, until everything is mixed and a dough is formed.
Flour a work surface and turn the dough onto a work surface.
Gently knead the dough to incorporate all the crumbs until you have a mound of soft, fluffy dough.
Fold the dough several times (this will create layers in the finished biscuit).
Roll the dough into a rectangle about 1 inch thick.
Using a 2.5-inch round cookie cutter, cut 8-10 cookies. (Do not twist the cutter, simply go down and pull up)
Place the biscuits in a lightly oiled frying pan, about 12 cm apart. (9 inch pan holds 8 cookies)
Cover the pan with plastic wrap and place it in a very warm, airless place. (I only put mine in the oven with the pilot light on)
Leave it for an hour and then preheat the oven to 400 Fahrenheit.
Remove the plastic wrap and gently wipe the surfaces with a light layer of heavy whipping cream. (This will help with the browning)
Bake for 10-12 minutes. (Check this at the 8 minute mark) Turn the oven over to a low grill during the last minute to make golden surfaces (be sure to watch it frequently while grilling to prevent burning)
Brush them with melted butter as soon as they come out of the oven.