Heloise Angel Biscuit Recipe

I’ve baked these Heloise Angel Biscuits countless times, and they’re a foolproof way to bring fluffy, buttery perfection to the table.

The touch of yeast in the dough is my secret to achieving that extra lift and soft texture that sets these biscuits apart.

For the best rise, I make sure to roll out the dough evenly and cut the biscuits without twisting the cutter.

This recipe is a gem because it combines the ease of baking powder biscuits with the lightness of yeast bread, making it a surefire success.

How to Make Heloise Angel Biscuits

Ingredients List

• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 1/2 cup solid shortening
• 1 package dry yeast
• 1/4 cup warm water
• 1 cup buttermilk
• 2 tablespoons of butter, melted

Step-by-step process

Step 1

First, preheat your oven to 400 degrees.

As your oven heats up, let’s begin by preparing the yeast mixture.

Dissolve the package of dry yeast in a bowl with 1/4 cup of warm water.

Set the mixture aside for a few minutes.

Step 2

In a separate large mixing bowl, combine your 2 1/2 cups of flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 3 tablespoons of sugar.

This will be your dry mixture.

To the dry mixture, add 1/2 cup of solid shortening.

Use a pastry blender or two forks to cut the shortening into the mixture, similar to making a pie crust.

Keep doing this until the texture becomes like a coarse meal.

Step 3

Now, it’s time to add your liquid ingredients to the dry mixture.

Gently stir in the 1 cup of buttermilk and the prepared yeast mixture.

Mix until well combined, but be careful not to overmix.

Step 4

On a well-floured counter, turn out the dough and knead it just a bit to bring everything together.

Once your dough is ready, use a rolling pin to roll the dough out to about 1/2-inch thickness.

To cut out your angel biscuits, you can use a circular cookie cutter or even the rim of a juice glass.

Press the cutter or glass into the dough, making sure not to twist it, and then transfer the cut pieces to a baking sheet.

Before putting your angel biscuits in the preheated oven, brush the tops with melted butter.

Step 5

Bake your biscuits for 12-15 minutes, keeping an eye on them to ensure they don’t overbake.

When finished, the biscuits should have risen, turned golden, and be ready for you to enjoy!

Side Dishes for Heloise Angel Biscuits

When enjoying Heloise Angel Biscuits, there are a few delightful side dishes to consider that will complement the biscuits’ soft and fluffy texture.

We’ve compiled a list of side dishes that include delicious butter, mushroom slices, and onion slices to enhance your dining experience.

Sautéed Mushroom Slices

Sautéed mushroom slices make an excellent side dish for Heloise Angel Biscuits.

The earthy, umami flavors of the mushrooms complement the light and airy texture of the biscuits.

To prepare, heat a tablespoon of olive oil or butter in a pan, add thinly sliced mushrooms, and cook until they are tender and slightly browned.

Season with salt and pepper, and serve with your biscuits for an added boost of flavor and texture.

Caramelized Onion Slices

Caramelized onion slices bring a touch of sweetness and umami to your biscuit breakfast or brunch.

To prepare, slice onions thinly and cook them in a pan with a little oil or butter on low heat.

Cook for 20-30 minutes, stirring occasionally until the onions are soft, golden brown, and caramelized.

Spread the caramelized onion slices on top of your biscuits or serve them as a separate side dish.

Try any of these side dishes the next time you enjoy Heloise Angel Biscuits.

Their flavors and textures will complement and enhance your biscuit experience, making it even more satisfying and delectable.

Ingredients Substitutes

In this section, we will discuss possible ingredient substitutes for the Heloise Angel Biscuit recipe.

Changing one or more of these ingredients may yield a slightly different texture or flavor but still yield a delicious result.

Keep in mind that experimenting with ingredient substitutions can be an enjoyable way to customize your biscuits.

All-Purpose Flour

If you would like to swap the all-purpose flour, you can use whole wheat flour for a nuttier taste and denser texture.

You can also use a gluten-free flour blend for a gluten-free version of the recipe.

Replace the all-purpose flour with an equal amount of your preferred option.

Buttermilk

For a buttermilk substitute, you can create a mixture of milk and an acid, such as vinegar or lemon juice.

To make a cup of buttermilk substitute, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk.

Allow the mixture to sit for a few minutes before using it in the recipe.

Shortening

If shortening is not available, you can use unsalted butter as a replacement.

Substitute an equal amount of unsalted butter for the shortening called for in the recipe, which will result in a similar texture and flavor.

When experimenting with ingredient substitutions, remember that the outcome might be slightly different, but you might end up creating a unique and delicious variation of the Heloise Angel Biscuit recipe.

How to Store Heloise Angel Biscuits

When it comes to storing your freshly baked Heloise Angel Biscuits, there are a few key points to keep in mind.

Following these methods will ensure your biscuits remain delicious and fresh for as long as possible.

Before storing your biscuits, make sure they have completely cooled down.

Place them on a wire rack for a few minutes to allow any excess moisture to evaporate.

This will help prevent the biscuits from becoming soggy or stale during storage.

Using a clean dish towel:

One way to store your Angel Biscuits is by wrapping them in a clean dish towel.

This method works best for short-term storage, especially if you plan on consuming them within a day or two.

Simply wrap the cooled biscuits in a clean dish towel and place them in a cool, dry area.

The dish towel helps keep the biscuits fresh and prevents them from drying out.

Storing in a deep freezer:

If you plan on storing your biscuits for a longer period of time, a deep freezer is an excellent option.

To do this, wrap the biscuits tightly with plastic wrap, ensuring no air is trapped between the wrap and the biscuits.

This will help prevent freezer burn and preserve the biscuits’ flavor and texture.

After wrapping, place the biscuits in a freezer-safe container or heavy-duty freezer bag.

Label and date the contents before placing them in the deep freezer.

It’s important to remember that Heloise Angel Biscuits can be stored in the freezer for up to three months without losing their quality.

When you’re ready to enjoy them, simply remove the desired number of biscuits from the freezer and let them thaw at room temperature for a couple of hours.

Common Mistakes to Avoid

Not Using a Biscuit Cutter

Using a biscuit cutter ensures the consistent size and shape of your angel biscuits, leading to even baking.

If you don’t have a biscuit cutter, you can use a glass or a sharp-edged round object to cut the dough.

Not Storing the Dough in a Covered Bowl

When leaving the biscuit dough to rest, make sure to store it in a covered bowl.

This prevents the dough from drying out and helps maintain its texture.

Not Using a Well-floured Counter

When rolling out the dough on a counter, it is crucial to make sure the surface is well-floured.

This prevents the dough from sticking to the counter and makes it easier to cut and shape the biscuits.

Cooking on Medium Heat

As tempting as it may be to rush the process by turning up the heat, it is important to abide by the recommended oven temperature of 400 degrees Fahrenheit.

Cooking the biscuits at a higher temperature or on medium heat can cause them to over-bake on the outside while the inside remains undercooked.