Why Make This Recipe
Skillet Angel Biscuits with Spicy Honey Butter are a delightful treat that combines the lightness of angel biscuits with a spicy twist. They are perfect for any meal or occasion, whether it’s a family breakfast, a holiday dinner, or just a cozy evening at home. The flaky texture and rich buttery flavor will impress anyone who tries them. Plus, the spicy honey butter adds a sweet and spicy touch that makes these biscuits truly special.
How to Make Skillet Angel Biscuits with Spicy Honey Butter
Ingredients
- 1 (1/4-ounce) package active dry yeast
- 2 tbsp. water, warmed to between 100°F and 110°F
- 3 tbsp. plus 1/2 teaspoon sugar, divided
- 3 3/4 c. all-purpose soft winter wheat flour (such as White Lily), spooned and leveled, plus more for work surface
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 3/4 tsp. baking soda
- 6 tbsp. cold vegetable shortening, cut into pieces
- 6 tbsp. (3/4 stick) cold unsalted butter, cut into pieces, plus 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for skillet
- 1 c. buttermilk
- Flaky sea salt
For Spicy Honey Butter:
- 1/2 c. (1 stick) room-temperature unsalted butter
- 2 tbsp. pure honey
- 1/4 to 1/2 tsp. red pepper flakes
- Pinch kosher salt
Directions
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Combine the yeast, warm water, and 1/2 teaspoon of sugar in a bowl. Let it stand until foamy, about 4 to 6 minutes. If the mixture doesn’t foam, discard it and start again.
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In another bowl, whisk together the flour, baking powder, kosher salt, baking soda, and remaining 3 tablespoons of sugar.
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Add the shortening and 6 tablespoons of cold butter to the flour mixture. Cut them into the flour with a pastry blender or two forks until the mixture looks crumbly, with pieces the size of large peas.
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Add the yeast mixture and buttermilk. Stir just until combined. Knead the dough in the bowl until it forms a ball, about 5 to 6 times. Cover with plastic wrap and chill for at least 2 hours or up to 3 days.
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Preheat the oven to 400°F. Butter the bottom and sides of a 12-inch cast-iron skillet.
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On a lightly floured work surface, roll the dough to a thickness of 3/4 inch. Cut out 2-inch rounds and place them, with sides touching, in the prepared skillet. Re-roll scraps and cut more rounds.
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Brush the tops of the biscuits with 2 tablespoons of melted butter. Bake until light golden brown, about 20 to 25 minutes.
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After baking, brush the tops with the remaining 2 tablespoons of melted butter and sprinkle with flaky sea salt. Serve warm with Spicy Honey Butter on the side.
For Spicy Honey Butter:
- Combine all ingredients in a bowl. Serve at room temperature. This recipe makes about 1/2 cup.
How to Serve Skillet Angel Biscuits with Spicy Honey Butter
These fluffy biscuits are best served warm right out of the oven. Pair them with Spicy Honey Butter for a delicious combination. They can be enjoyed with breakfast, as a side dish for dinner, or even as a tasty snack.
How to Store Skillet Angel Biscuits with Spicy Honey Butter
If you have leftover biscuits, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week. To reheat, simply warm them in the oven until heated through.
Tips to Make Skillet Angel Biscuits with Spicy Honey Butter
- Make sure your yeast is fresh and active to ensure the biscuits rise properly.
- Use cold ingredients for the best flaky texture.
- Don’t overmix the dough; stir just until combined for light and airy biscuits.
Variation
You can add different herbs or cheeses to the biscuit dough for more flavor. Adjust the amount of honey or red pepper flakes in the butter according to your taste preferences.
FAQs
1. Can I use all-purpose flour instead of soft winter wheat flour?
Yes, you can use all-purpose flour if soft winter wheat flour is not available, but the texture may vary slightly.
2. Can I freeze these biscuits?
Yes, you can freeze the unbaked biscuits on a baking sheet, then transfer them to a freezer-safe bag. When ready to bake, you can cook them directly from frozen, adding a few extra minutes to the baking time.
3. Is there a substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
