Angel Yeast Biscuits are southern style biscuits made with plenty of butter and four types of leavening so that they come out extra light and fluffy every time.
Homemade biscuits are a regular occurrence around these parts. Something about all those buttery, flaky layers of carbalicious bread just speaks to my heart. I’ve been making simple buttermilk biscuits from scratch for just about ever.
Then, this one time, I couldn’t get Sir Mix-a-Lot’s homage to buttermilk biscuits out of my head, so I whipped up whole wheat buttermilk biscuits to purge the song from my system. When biscuits are present, ladling a scoop of light sausage gravy over them is never amiss. (Bacon Slayer and Son #4 are huge fans of that fare!) When I’m feeling sassy, I’ve even been known to fold raspberries, goat cheese, and thyme into the mix for a sweet and savory biscuit that’ll rock your socks off.
In short, biscuits are my life.
The other morning I was reading about “angel” biscuits in an old copy of Southern Living magazine. I got to wondering what exactly makes up an angel biscuit, and how it got such a divine name. According to my research, angel biscuits are simply buttermilk biscuits with a whole lot of extra leavening added for extra lift. Fluffier biscuits? Heck, yes! I can get behind anything that makes a buttery biscuit even fluffier than usual.
Angel Yeast Biscuits are southern style biscuits with plenty of butter and four types of leavening so that they bake extra light and fluffy every time. Angel Yeast Biscuits have a softer and more cohesive texture than the typical buttermilk biscuits with the distinct layers that peel apart in sheets. I attribute the difference in overall texture to the fact that the cold butter in the mix comes to room temperature as the biscuits rise. The softened butter compacts under the weight of the other ingredients–still reserving enough space in the biscuits to create layers, but shrinking the resulting air pockets. The flour absorbs some of the water content of the butter, with still more evaporating during the rise, therefore less steam releases as the biscuits bake. Less steam released during the baking process yields a softer, more cohesive texture in the biscuits.
Food Dork Trivia aside, Angel Yeast Biscuits earn their name because I swear that I heard angels singing upon first bite. They’re just that good!
Try these heavenly homemade biscuits!