The best part about these John Besh biscuits is that you can freeze them and pop them in the oven the next morning as a breakfast item, served with a fried egg and more gravy.

This biscuit dough is folded in thirds, making even more layers, which means even more flakiness! When making biscuits, if you’re going to remember one thing, remember that your butter needs to be cubed cold and cut into the flour mixture. The large pieces of butter will then melt in the oven, causing steam to create the layers you love so much in biscuits. They’re homey biscuits that you can either cut into squares (like I did) or cut them with a round cutter. Enjoy!

Angel Biscuits

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Author: John Besh, "My Family Table"
Total Time: 50 minutes
Yield: 12 biscuits 1x

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Description

Flaky and buttery, these Angel Biscuits are perfect for the holiday table, offering layers of deliciousness that pair beautifully with honey butter or gravy.

Ingredients

Units Scale

1 package active dry yeast
1/4 cup warm water
5 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 cups buttermilk
1 cup (2 sticks) cold butter, cubed

Instructions

Dissolve the yeast in 1/4 cup warm water and let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
Add the buttermilk and dissolved yeast to the dry ingredients and mix until just combined.
Using a pastry knife or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Be careful not to overwork the dough.
Roll the dough out into a rectangle, fold it in thirds like a letter, and then roll it out again. Repeat this folding process two more times to create layers.
Roll the dough out to about 1/2 inch thickness and cut into squares or use a round cutter to shape the biscuits.
Place the biscuits on a baking sheet lined with parchment paper and freeze for at least 30 minutes or until ready to bake.
Preheat the oven to 400°F (200°C). Bake the biscuits for 15-20 minutes or until golden brown.
Serve warm with whipped honey butter or gravy.

Notes

These biscuits can be frozen and baked directly from the freezer, making them a convenient breakfast option. Ensure the butter is cold and cut into the flour mixture to achieve the flakiness. You can cut the biscuits into squares or rounds, depending on your preference.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Baking
Cuisine: American