These angel cream biscuits are a much-loved Southern biscuit made with no additional fat. The heavy whipping cream adds the fat, and yeast helps make the biscuits light, fluffy, and a bit more like a yeasted roll. The preparation is essentially the same as for regular baking powder biscuits, but they need a little proofing time.
The biscuits are wonderful with sliced ham or sausage gravy. Or serve them along with a hearty soup or stew. This is one of my favorite biscuits, and they make great little sandwiches. Serve them hot, and don’t forget the butter!
PrintAngel Cream Biscuits
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 biscuits 1x
- Category: Breads
- Cuisine: Southern
Ingredients
Scale
Instructions
- Heat oven to 400 F.
- Line a baking pan with a sheet of parchment paper or spray the pan with baking spray.
- combine the flour, yeast, baking powder, sugar, and salt in a mixing bowl. Mix well with a whisk to blend the dry ingredients thoroughly.
- Make a well in the center of the dry ingredients and add the heavy cream. With a fork, mix until all ingredients are moistened. Turn the mixture out onto a floured board and knead 3 or 4 times, or just enough to form a soft, cohesive dough.
- Pat the dough into a circle about 1/2 to 3/4 inch thick and cut out with 2-inch biscuit cutters.
- Arrange on the baking sheet and cover with a dish towel. Let rise for 30 minutes in a warm, draft-free place.
- Brush the tops lightly with melted butter.
- Bake the biscuits for 15 to 20 minutes, or until the tops are lightly browned.
- Brush with more melted butter while they’re hot, if desired.
