This Southern wing-shaped biscuit gets its characteristic light and fluffy texture from an unexpected source.
Why This Recipe Works
To ensure our Angel Biscuits recipe had a fluffy texture, we used yeast, baking soda, and baking powder. To minimize our biscuits’ oven spread, we reduced the amount of shortening typically used in most recipes, and also switched from cake flour to heartier all-purpose flour. For the biggest and fastest rise, we used instant yeast—dissolving it in warm buttermilk allowed the yeast to start working immediately and shortened the rising time, which made our Angel Biscuits recipe quicker to prepare than most other versions.