angel biscuit recipe
The Best angel biscuit recipe
Classic Angel Biscuits with Tomato Garlic Sauce
Light, flaky angel biscuits paired with a simple tomato and garlic sauce make a comforting, restaurant-style meal. Perfect for sandwiches, soups, or as a side.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ cup cold unsalted butter, cubed
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 425°F. In a food processor, pulse cold butter until pea-sized crumbs form. -
2
Add flour, salt, and baking powder; pulse until combined. Scoop 2 tablespoons of dough and roll into a 1-inch ball. Place on a parchment-lined baking sheet. -
3
Repeat with remaining dough. Bake for 12–15 minutes until golden. Let cool. -
4
In a saucepan, heat olive oil over medium. Sauté garlic until fragrant. Add tomatoes and oregano; simmer 10 minutes.
🔧Equipment
- Mixing bowl
- Food processor or rolling pin
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Angel Biscuits with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Angel Biscuits with Tomato Garlic Sauce
1. What is the best way to store angel biscuits so they stay fresh longer?
Store them in an airtight container at room temperature for up to three days. For longer freshness, freeze them in a single layer on a baking sheet before transferring to a sealed bag or container—this prevents them from sticking and keeps them crisp for up to three months.
2. Can I substitute one of the ingredients if I don’t have a specific one on hand?
Yes, if you’re missing butter, use vegetable shortening or a neutral oil like canola. For the vanilla extract, a pinch of almond extract works in a pinch, though the flavor will be slightly different. Avoid dairy substitutes like coconut oil or margarine unless you’re making a dairy-free version.
3. Why do angel biscuits sometimes turn out too dense?
Overmixing the dough or baking them too long can lead to a denser texture. Ensure your butter is softened but not melted, and only mix until the ingredients just come together—overworking the dough can develop gluten. Check the oven temperature with a thermometer to confirm it’s accurate, and rotate the pan halfway through baking for even browning.
4. How do I make sure the biscuits stay soft after baking?
Cool them on a wire rack instead of a plate to prevent steam buildup, which can make them tough. For extra softness, brush the tops with a little milk or cream once cooled slightly, then wrap them in plastic wrap to keep them moist.
5. Can I use this recipe for a gluten-free version?
Yes, you can swap the all-purpose flour for a 1:1 gluten-free blend (like a certified GF baking mix) and increase the liquid slightly—about 1–2 tablespoons—to account for the binding properties. Test the dough’s consistency and adjust as needed, as GF flours can behave differently.
