Fluffy Angel Biscuits with Buttermilk for Your Brunch

Fluffy Angel Biscuits with Buttermilk are light and airy biscuits that are perfect for breakfast or brunch.

Scale

Cook Mode Prevent your screen from going dark

Place the yeast and warm water in a small bowl and stir to dissolve until it forms a thick paste.
In a large bowl, whisk together flour, sugar, kosher salt, baking powder, and baking soda.
Cut the cold butter and shortening into 1/2-inch chunks and sprinkle over the dry ingredients. Using your fingers, gently smash and break the fats until flattened and pea-sized.
Stir the yeast paste into the buttermilk (it’s okay if not fully incorporated) to loosen. Add this mixture to the dry ingredients and stir with a spatula until a rough dough forms. Knead gently a few times to incorporate the crumbs.
Flour a clean surface, turn the dough out, and pat it into a 1-inch thick rectangle. Fold the dough in half, rotate 90 degrees, and repeat folding and patting two more times, keeping thickness at 1 inch. Use flour to prevent sticking but be gentle.
Flour a 2-inch round cutter and press straight down into the dough to cut rounds without twisting. Gather scraps and cut until all dough is used.
Butter a 12-inch cast iron skillet and place biscuits inside, touching slightly. Use another pan for extras. Cover with plastic wrap and let rise at room temperature for 1 hour.
About 15 minutes before rising time ends, heat oven to 400°F (204°C).
Brush remaining melted butter over the tops of the risen biscuits. Bake for 16 to 18 minutes until golden brown on top.
Let the biscuits cool in the pan for 10 minutes, then transfer to a cooling rack. Serve warm with butter, honey, or jam.