Wednesday, May 20, 2015

Chipotle Angel Biscuits - Sourdough Surprises

Angel biscuits are a combination of biscuits and yeasted rolls. They have both chemical leaveners and yeast. I was intrigued by this combination because I cannot make a good biscuit to save my life but I make pretty decent dinner rolls. I cobbled together a recipe from various sources and the results were pretty blah. I mean, they tasted good. I brushed them with garlic butter and my friends enjoyed them. But I was underwhelmed. I don't know what I was expecting or if I did them "right" but I was not impressed.

This month's Sourdough Surprises gave me the chance to try angel biscuits again but this time with sourdough starter. Since my first attempt, I had bookmarked two recipes. One from Cook's Illustrated and a second from Southern Living. The latter looked like what I wanted texture-wise so that is the recipe I adapted for these Chipotle Angel Biscuits.

Oh happy day! When I am trying out new recipes that I am unsure of, I tend to make small batches. I am definitely regretting that this time. The number of biscuits that you will get depends on how large you cut your biscuits of course. I opted for roughly 2" x 2" squares and only got 8 large biscuits  I then ate 4 of them in quick succession. I cannot wait to make these again soon. I need to whip up a batch and bring over to some friends this weekend. I am so excited about my biscuit success that I need to share them

Sourdough Chipotle Angel Biscuits


1 1/2 cups all purpose flour
1/2 cup cake flour
1 tablespoon sugar
2.5 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, cold
2 chipotle peppers, chopped
1/2 cup sourdough starter
1/2 cup - 3/4 cup buttermilk, cold
2 tablespoons butter, melted


Whisk together flours, sugar, baking powder, salt, and baking soda. Cut the butter into cubes and then cut butter into the flour mixture until crumbly. Stir in the chopped peppers.

Slowly stir in the sourdough starter and then add enough milk to make a sticky dough. Mix just until moistened and be sure not to overmix.

Cover and refrigerate overnight.

Preheat oven to 400 F. Line a baking sheet with parchment.

Turn the dough out onto a lightly floured surface. Pat into a 3/4 inch thick rectangle. Cut the dough into three pieces and then stack the pieces on top of each other. Pat the dough out again. Cut and stack. Repeat once more. Finally, pat the dough out to a 3/4" thick rectangle or circle.

Cut 2 inch round or 2 inch square biscuits. Place with sides almost touching on the prepared baking sheet. Place in freezer to chill for 5 minutes.

Brush with half the melted butter. Bake 18-20 minutes or until golden brown. Brush with the remaining butter and serve warm.


I like spicy food and didn't find two peppers (with seeds) to be particularly spicy. I loved biting into pieces and getting an extra kick. You may not like your food that spicy so use less pepper.

When the biscuits are placed close together, it forces them to rise vertically.


  1. I didn't know Angel biscuits were yeasted - how perfect for sourdough starter! They look fantastically tall and flaky. I love chipotle too.

  2. These biscuits look awesome! I have never heard of angel biscuits before, but I want to try them after seeing yours! They look so tall and flakey! Awesome job!

  3. You had me at "chipotle" and the biscuits look beautifully light and tall.