Sourdough Angel Biscuits are delightfully soft and tender biscuits made with three different types of leavenings.

Sourdough Angel Biscuits

By Sue Lau |  Palatable  Pastime

Sourdough Angel Biscuits is my recipe of the day with the group Bread Bakers. We get together once per month  to bake different breads and share the recipe.

This month we were asked to prepare a breakfast bread using sourdough or yeast.

I  love biscuits for breakfast so using yeast in a recipe for Angel biscuits was perfect.

What types of  leavening do Angel Biscuits use?

Angel biscuits are so called because they use three different kinds of leavening  to make them extra light, soft, and fluffy. Usually these are  yeast, baking powder and baking soda.

Instant Sourdough Yeast Packets

This month  I decided to try using  a new yeast which imparts sourdough flavor without the need of a sourdough starter.

This  is  great  because  if you  don’t use that  much sourdough starter, you  don’t have to be burdened with the care and feeding of a starter.

It is  made my  Red Star.  If you can’t find it at your  market, you can easily get it online.  I know I had to look at several  stores to find it locally.

I  thought the yeast had an interesting darker color,  which seems to show up in the  biscuits.

Texture is Wonderfully   Soft

You should  minimally handle your dough, and  it will become very pillowy soft texturally.

I always try  to avoid overhandling. Perhaps in excess as  you can see in my pic that  not all were  perfectly smooth, which a little more mixing and kneading would have solved.

But despite a few dough lines,  I did get the softness I wanted. Who cares about a line or two? I don’t, if it means tender biscuits.

Bread Bakers

Breakfast Breads

• Sourdough Angel Biscuits by Palatable Pastime
• Breakfast Garbage Bread by Making Miracles
• Danish Crisps  by A Messy Kitchen
• English Muffins by Culinary Adventures with Camilla
• Flax Meal Breakfast Bread by Ambrosia
• Fresh Cherry Chocolate Sourdough Bread by Zesty South Indian Kitchen
• Multigrain Blueberry Bread by What Smells So Good?
• Montreal-Style Bagels by Karen’s Kitchen Stories
• Rhubarb Strawberry Spiced Sourdough Bread by Cook with Renu
• Sausage Stuffed Sourdough Crescent Rolls by Food Lust People Love
• Spicy Masala Veggie Paratha by Magical Ingredients
• Sourdough Crepes  by A Day in the Life on the Farm
• Sourdough Discard Pancakes  by Sneha’s Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Sourdough Angel Biscuits

You Might Also Like:

Tomato Garlic Biscuits

First, Tomato Garlic Biscuits combine  tomato, garlic and herbs  for a flavorful take on the classic savory quick bread.

Orange Pecan Biscuits

Next, tender breakfast biscuits with the crunch of pecans, zesty orange, and a hint of spice finished with a tantalizingly sweet drizzle.

Low Carb Cinnamon  Raisin Biscuits

Then we have a reduced carb version of the breakfast favorite cinnamon raisin biscuits.

Buttermilk  Biscuits

Or Buttermilk Biscuits, which is a reliable recipe for making high rising biscuits; excellent with cream gravy and sausage or butter and jam.

Sweet Potato Biscuits

Finally, Sweet Potato Biscuits are tender, lightly flavored rolled biscuits made with cooked sweet potatoes (but you saw that coming, right?).

Sourdough Angel Biscuits

Sourdough Angel Biscuits

Sue Lau

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Proof time 30 minutes mins

Course Bread, Breakfast

Cuisine American

Servings 10 large biscuits

Equipment

• 12" cast iron skillet
• food processor with shredding blade (or a box grater)
• pastry cutter and biscuit cutter

Ingredients

  

1x2x3x

• 1 (18 gram) packet Red Star Platinum Instant Sourdough Yeast
• 1/4 cup warm water (115F)
• 5-1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1-1/2 teaspoons salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup vegetable shortening (Crisco)
• 3/4 cup frozen grated unsalted butter
• 1-2/3 cup (full fat) buttermilk
• 2 tablespoons melted butter

Instructions

 

• Mix contents of sourdough yeast with 1/4 cup warm water. in a large mixing bowl.
• Stir in the flour, sugar, salt, baking powder and baking soda.
• Use a pastry blender or forks to mix shortening into the flour mix until crumbly.
• Shred frozen butter using a shredder disk on a food processor or a box grater.
• Gently mix in the frozen butter shreds trying to handle with your hands as little as possible.
• When dough comes together, pat it out on a lightly floured surface, patting with your hands rather than rolling.
• Grease a 12-inch cast iron skillet or other suitable baking pan with shortening.
• Cut out biscuits with a cutter and fit into the prepared pan.
• Place in a proofer at 100F (I use the proof setting on my toaster oven) or place in another warm draft free place and allow to rise for about 30-40 minutes.
• While dough proofs, preheat over to 400F.
• Brush tops of proofed biscuits with melted butter; bake 30 minutes or until lightly browned.
• Brush with any remaining melted butter and place until the broiler for a couple of minutes to crisp up the top.

Notes

From the kitchen of palatablepastime.com

Tried this recipe?Let us know how it was!

Join my recipe group on Facebook for more recipes from blogger friends around the world!

Palatable Recipes

Disclaimer: This post contains affiliate links which offer sources for ingredients and equipment, if needed. Clicking on them doesn’t cost you anything but helps pay the electric bill and keep the blog lights on should you purchase anything during your visit! Thanks for your support.