Buttermilk Ranch Angel Biscuits
Attention ranch lovers! These buttermilk ranch angel biscuits are a must-try. Light and fluffy angel biscuits are enhanced with rich, creamy buttermilk, flavorful ranch seasoning, and the irresistible aroma of butter. This Thanksgiving bread recipe is sure to be a crowd favorite. Be sure to whip up some ranch butter to serve alongside the biscuits—any leftover ranch butter will be fantastic on steaks or mashed potatoes!
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
Instructions
- In 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.
- In 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.
- In a small bowl, stir together ¼ cup warm water, yeast, and 1 tablespoon sugar. Let the yeast bloom until foamy, about 5 minutes.
- Line 2 baking sheets with parchment paper.
- In 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.
- Turn 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.
- Cover 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.
- If 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.
- About 30 minutes before you’re ready to bake, preheat the oven to 425°F.
- Brush the tops of the biscuits with egg wash. Place whole parsley leaves on top and brush them with egg, if you like.
- Bake 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.
Nutrition
Calories: 234kcalCarbohydrates: 24gProtein: 4gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 31mgSodium: 122mgPotassium: 45mgFiber: 1gSugar: 2gCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!