Feather Biscuits

Feather biscuits, sometimes called angel biscuits in Southern kitchens, get their name honestly. The double leavening of yeast plus the baking powder hidden inside self-rising flour produces a biscuit so light you almost expect it to float off the plate.

The dough is also forgiving in a way most biscuit doughs aren’t. You can make it ahead, store it covered in the fridge for up to three days, and pull off just enough for fresh hot biscuits any morning of the week. The buttermilk adds tang and helps activate the leavening, while the shortening creates flaky pockets as it melts in the oven.

Knead the dough lightly, three or four turns at most. Overworking is the fastest way to turn a featherweight into a hockey puck. Roll to a half inch, cut, and bake hot until the tops are just kissed gold. Serve with butter, honey, sausage gravy, or a smear of jam.

Pro Tips

• Cut the shortening in until it looks like coarse meal but still has small pea-sized chunks. Those bits create flaky layers as they steam in the oven.
• Use a sharp biscuit cutter and press straight down without twisting. Twisting seals the edges and stops the biscuits rising fully.
• Place biscuits with sides nearly touching on the pan. They support each other as they rise and end up taller.
• Brush the tops with melted butter when they come out for a soft, glossy finish.

Variations

• Stir in a half cup of dried cranberries or raisins (per the recipe note) for sweet breakfast biscuits.
• Add a tablespoon of fresh chopped rosemary or thyme to the dry ingredients for an herby savory version.
• Brush hot biscuits with garlic butter and sprinkle with parmesan for an easy dinner roll alternative.