Skillet Angel Biscuits Recipe
Tender, buttery, and with a golden crust that gives way to a cloud-like crumb, Skillet Angel Biscuits are everything a biscuit should be. Paired with a sweet yet fiery Spicy Honey Butter, these biscuits become an unforgettable indulgence, perfect for any occasion. Whether you’re enjoying them with a cozy breakfast or as a savory side to a hearty meal, these biscuits bring a comforting warmth that’s sure to please. Here’s how to make them, along with tips to perfect each step.
Ingredients Breakdown
The magic behind these biscuits lies in a combination of high-quality ingredients and careful preparation.
Winter wheat flour, specifically, has a delicate structure that produces an exceptionally tender biscuit, so using a soft, all-purpose variety like White Lily is ideal. Yeast and baking powder are combined to create a unique lift, giving the biscuits a slight rise and fluffy texture. The addition of cold unsalted butter and vegetable shortening ensures that these biscuits have that flaky, melt-in-your-mouth richness. Buttermilk ties everything together, lending a subtle tang and soft crumb. Finally, for the Spicy Honey Butter, softened butter combines with honey and a pinch of red pepper flakes to balance the biscuits’ savory taste with a hint of sweetness and heat.
For substitutions, regular all-purpose flour can be used if soft winter wheat flour is unavailable, though the texture may differ slightly. The spice level in the honey butter can be adjusted to taste, allowing you to customize the heat to suit your preference.
Step-by-Step Preparation
Achieving light and airy biscuits requires precision in each step, from activating the yeast to baking them to golden perfection.
Start by activating the yeast with warm water and a pinch of sugar. It’s essential that the water temperature is just right, between 100°F and 110°F, as too-hot water will kill the yeast, while cooler water will slow its activation. If the yeast doesn’t foam after 4 to 6 minutes, start over with fresh yeast.
In the mixing stage, combine the flour, baking powder, sugar, baking soda, and salt before incorporating the cold butter and shortening. Using a pastry cutter or two forks to cut the fats into the flour ensures the mixture stays cold, which is crucial for a flaky texture. The goal is to create a crumbly texture, with pieces of fat roughly the size of peas. When you add the yeast mixture and buttermilk, stir just until the dough starts to come together. Overmixing can lead to tough biscuits, so knead only a few times to form a dough ball.
Prepare your skillet by generously buttering it, which helps prevent sticking and adds a rich flavor to the biscuit edges. Roll the dough to about 3/4-inch thickness, then cut out rounds with a 2-inch cutter. Arrange the rounds in the skillet, allowing them to touch, which encourages them to rise upward rather than spreading outward. Brush the tops with melted butter before baking for that golden finish.
Recipe Tips & Frequently Asked Questions
Chilling Time:
Chilling the dough helps the flavors meld and makes the dough easier to handle, creating a more defined biscuit structure. It can be chilled for as little as 2 hours or as long as 3 days.
Achieving the Right Biscuit Texture:
Handle the dough gently to avoid activating the gluten, which can result in dense biscuits. Only mix until just combined, and resist the urge to knead excessively.
Re-using Dough Scraps:
Gather the leftover scraps, gently press them together, and re-roll only once. Multiple rollings can lead to tougher biscuits.
Can I Make These Ahead?:
Yes, the dough can be stored in the fridge for up to 3 days, allowing you to bake fresh biscuits when needed.
Can I Make These Without Yeast?:
If yeast is unavailable, you can make a version with baking powder only, though they may lack some of the height and airiness.
Adjusting Spice in the Honey Butter:
Start with 1/4 teaspoon of red pepper flakes for a mild heat. If you prefer a spicier butter, increase to 1/2 teaspoon.
Serving Suggestions
These biscuits pair beautifully with a variety of dishes, making them as versatile as they are delicious. For breakfast, try serving them with scrambled eggs, creamy grits, or a hearty sausage gravy. For lunch or dinner, they’re a comforting side to stews, roasted meats, or even a simple soup.
For an extra touch, consider offering an assortment of flavored butters, such as herb-infused or garlic butter, which add a gourmet element to the meal. Alternatively, a sprinkle of fresh herbs like thyme or rosemary over the biscuits brings a pop of color and an aromatic finish.
Storing and Reheating
For optimal freshness, store any leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, they can be frozen for up to a month. Simply wrap them in foil and place them in a freezer bag.
When reheating, place the biscuits in a preheated oven at 350°F for about 10 minutes or until warmed through. This method preserves their flaky texture. Alternatively, use a skillet on low heat to warm them, which keeps the bottom crispy.
Warm, fluffy, and irresistibly buttery, these Skillet Angel Biscuits are a delightful addition to any meal. Perfect for cozy gatherings or as an indulgent treat, they’re sure to become a beloved staple. The Spicy Honey Butter adds a twist that will keep guests coming back for more, with just enough heat to tantalize the taste buds. Enjoy them fresh from the oven, and experience the joy of homemade biscuits at their finest.
Ingredients
1 cup buttermilk
3 3/4 cups all-purpose soft winter wheat flour (such as White Lily), spooned and leveled, plus extra for dusting the work surface
2 teaspoons baking powder
3 tablespoons plus 1/2 teaspoon sugar, divided
1 (1/4-ounce) packet active dry yeast
2 tablespoons warm water, between 100°F and 110°F
3/4 teaspoon baking soda
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed, plus an additional 4 tablespoons (1/2 stick) melted, divided, and more for greasing the skillet
6 tablespoons cold vegetable shortening, cut into small pieces
Flaky sea salt, for finishing
For the Spicy Honey Butter:
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 tablespoons pure honey
1/4 to 1/2 teaspoon crushed red pepper flakes
Pinch of kosher salt
Instructions
In a small bowl, stir together the yeast, warm water, and 1/2 teaspoon of sugar. Let this sit undisturbed for about 4 to 6 minutes until it’s foamy. If no foam appears, discard and try again with fresh ingredients. In a large mixing bowl, whisk the flour, baking powder, remaining 3 tablespoons of sugar, baking soda, and salt together. Drop in the cold shortening and butter pieces. Use a pastry cutter or two forks to work these into the flour until the mixture resembles coarse crumbs, with small chunks about the size of peas.
Pour the yeast mixture and buttermilk over the dry ingredients and mix just until the dough begins to come together. Lightly knead in the bowl 5 to 6 times, until the dough forms a cohesive ball. Wrap the dough in plastic and chill for at least 2 hours or up to 3 days.
When ready to bake, preheat your oven to 400°F. Generously butter the bottom and sides of a 12-inch cast-iron skillet. On a floured surface, roll the dough to about 3/4-inch thickness. Cut into 2-inch rounds and arrange them in the skillet with sides touching. Gather any leftover scraps, roll, and cut again to use as much dough as possible. Brush the tops of the biscuits with 2 tablespoons of the melted butter. Bake for 20 to 25 minutes, or until the tops turn a light golden brown. Once out of the oven, brush with the remaining melted butter and sprinkle with flaky sea salt.
For the Spicy Honey Butter, simply mix together all ingredients in a small bowl while the biscuits are baking. Serve the biscuits warm with this sweet and spicy butter at room temperature. Makes 1/2 cup.
Skillet Angel Biscuits Recipe
Ingredients
- 1 cup buttermilk
- 3 3/4 cups all-purpose soft winter wheat flour such as White Lily, spooned and leveled, plus extra for dusting the work surface
- 2 teaspoons baking powder
- 3 tablespoons plus 1/2 teaspoon sugar divided
- 1 1/4-ounce packet active dry yeast
- 2 tablespoons warm water between 100°F and 110°F
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 6 tablespoons cold unsalted butter cubed, plus an additional 4 tablespoons (1/2 stick) melted, divided, and more for greasing the skillet
- 6 tablespoons cold vegetable shortening cut into small pieces
- Flaky sea salt for finishing
For the Spicy Honey Butter:
- 1/2 cup 1 stick unsalted butter, softened to room temperature
- 2 tablespoons pure honey
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- Pinch of kosher salt
Instructions
- In a small bowl, stir together the yeast, warm water, and 1/2 teaspoon of sugar. Let this sit undisturbed for about 4 to 6 minutes until it’s foamy. If no foam appears, discard and try again with fresh ingredients. In a large mixing bowl, whisk the flour, baking powder, remaining 3 tablespoons of sugar, baking soda, and salt together. Drop in the cold shortening and butter pieces. Use a pastry cutter or two forks to work these into the flour until the mixture resembles coarse crumbs, with small chunks about the size of peas.
- Pour the yeast mixture and buttermilk over the dry ingredients and mix just until the dough begins to come together. Lightly knead in the bowl 5 to 6 times, until the dough forms a cohesive ball. Wrap the dough in plastic and chill for at least 2 hours or up to 3 days.
- When ready to bake, preheat your oven to 400°F. Generously butter the bottom and sides of a 12-inch cast-iron skillet. On a floured surface, roll the dough to about 3/4-inch thickness. Cut into 2-inch rounds and arrange them in the skillet with sides touching. Gather any leftover scraps, roll, and cut again to use as much dough as possible. Brush the tops of the biscuits with 2 tablespoons of the melted butter. Bake for 20 to 25 minutes, or until the tops turn a light golden brown. Once out of the oven, brush with the remaining melted butter and sprinkle with flaky sea salt.
- For the Spicy Honey Butter, simply mix together all ingredients in a small bowl while the biscuits are baking. Serve the biscuits warm with this sweet and spicy butter at room temperature. Makes 1/2 cup.