Buttermilk Ranch Angel Biscuits

Name: Buttermilk Ranch Angel Biscuits
Prep time: 10 min
Total time: 2 h
Yield: 18 - 22 serving(s)
Ingredients: 1/2 c. unsalted butter, softened; 1 recipe for Homemade Ranch Seasoning, divided; 1 tbsp. chopped fresh parsley; 1/4 c. warm water (105°F to 115°F); 2 (1/4-oz.) packages active dry yeast; 1/4 c. granulated sugar, divided; 5 c. all-purpose flour; 2 tsp. baking powder; 2 tsp. kosher salt; 1 tsp. baking soda; 1/2 c. cold unsalted butter, cubed; 1/2 c. cold shortening; 1 large egg, lightly beaten; Parsley leaves, to decorate

Slather 'em in zesty ranch butter!

By Leah PerezPublished: Nov 9, 2023

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the pioneer woman's buttermilk ranch angel biscuits

Will Dickey

Yields:

18 - 22 serving(s)

Prep Time:

10 mins

Total Time:

2 hrs

Calling all ranch lovers! These buttermilk ranch angel biscuits are for you. Taking light, fluffy angel biscuits and flavoring them with rich and creamy buttermilk, herbaceous ranch seasoning, and the heavenly aroma of butter, this Thanksgiving bread recipe is the ultimate crowd-pleaser. Don’t forget to make the ranch butter to serve with the biscuits. Leftover ranch butter is stellar on steaks and mashed potatoes!

What are angel biscuits?

Angel biscuits are buttermilk biscuits with yeast added for that extra oomph. They combine the wonderful, buttery layers of buttermilk biscuits with the fluffy texture of parker house rolls. Using yeast, baking powder, and baking soda sets these biscuits apart from other exclusively chemically-leavened biscuits. Ree Drummond's famous cinnamon rolls also use all three leaveners; it makes for a foolproof recipe that guarantees tall and fluffy biscuits! So fluffy, in fact, they're ethereal.

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Ingredients

1/2 cup
unsalted butter, softened
1
recipe for Homemade Ranch Seasoning, divided
1 Tbsp.
chopped fresh parsley
1/4 cup
warm water (105°F to 115°F)
2
(1/4-oz.) packages active dry yeast
1/4 cup
granulated sugar, divided
5 cups
all-purpose flour
2 tsp.
baking powder
2 tsp.
kosher salt
1 tsp.
baking soda
1/2 cup
cold unsalted butter, cubed
1/2 cup
cold shortening
1
large egg, lightly beaten
Parsley leaves, to decorate

Directions

1. Step 1In a medium microwave-safe bowl, combine the softened butter, 1 tablespoon homemade ranch seasoning, and parsley. Mash with a fork to combine and mix well. Transfer half of the butter to a small ramekin or bowl; cover and refrigerate the butter until ready to use. Keep the remaining ranch butter covered in the medium microwave-safe bowl at room temperature.
2. Step 2In a medium bowl or a large measuring cup, combine the remaining homemade ranch seasoning with 2 cups of cold water. Refrigerate until ready to use.
3. Step 3In a small bowl, stir together ¼ cup warm water, yeast, and 1 tablespoon sugar. Let the yeast bloom until foamy, about 5 minutes.
4. Step 4Line 2 baking sheets with parchment paper.
5. Step 5In a large bowl, combine the flour, baking powder, salt, baking soda, and the remaining 3 tablespoons of sugar. Add the cold butter and shortening, using a pastry blender to work both into the flour mixture until the butter resembles the size of large peas. Stir in the yeast and chilled ranch mixture.
6. Step 6Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Roll the dough into a ½-inch thick rectangle and cut biscuits with a 2 ¼-inch round biscuit cutter. Place the biscuits on the prepared baking sheets either touching or 2 inches apart, depending on preference.
7. Step 7Cover with a clean kitchen towel or plastic wrap and let rise in a warm place until almost doubled, about 1 hour. The biscuits can also be covered with plastic wrap and placed in the refrigerator for 12 to 24 hours.
8. Step 8If the biscuits were refrigerated overnight, take them out to come to room temperature. They are ready to bake when puffy and tall, 45 minutes to 1 hour.
9. Step 9About 30 minutes before you’re ready to bake, preheat the oven to 425°F.
10. Step 10Brush the tops of the biscuits with egg wash. Place whole parsley leaves on top and brush them with egg, if you like.
11. Step 11Bake until golden brown, 18 to 22 minutes. Brush with the softened ranch butter and allow to cool slightly, at least 5 minutes. Serve warm with the remaining ranch butter.