If there is a heavenly place for biscuits, Homemade Angel Biscuits have surely earned their wings. These ethereally light, pillow-soft creations combine the best of traditional buttermilk biscuits and tender, yeasted rolls, resulting in layers that practically melt on your tongue. Whether you serve them warm with a generous swipe of butter or enjoy them as a centerpiece for brunch, these biscuits turn an ordinary day into a special occasion. Want to make a batch that has your family beaming every time the oven opens? Let’s dig in!
Ingredients You’ll Need
Homemade Angel Biscuits come together with a handful of kitchen staples, but don’t let the simplicity fool you—every ingredient plays a crucial role in creating the cloud-like texture and rich flavor. Here’s how each one works its magic in this recipe:
- Active dry yeast (2 1/4 teaspoons): This brings the signature lift and airiness that sets angel biscuits apart from typical buttermilk varieties.
- Warm water (1/4 cup, 110°F): Just right for waking up the yeast—too hot or cold and those magic bubbles won’t appear!
- All-purpose flour (5 cups): Provides the sturdy structure while keeping the crumb tender.
- Granulated sugar (3 tablespoons): Adds a subtle hint of sweetness and gives yeast fuel to do its job.
- Baking powder (1 tablespoon): A double-acting leavener for that boost of lift, making sure each biscuit is tall and fluffy.
- Baking soda (1 1/2 teaspoons): Reacts with buttermilk for extra tenderness and a slight tang.
- Salt (1 1/2 teaspoons): Balances the flavors and amplifies the buttery goodness.
- Cold unsalted butter (1 cup, cubed): The star for flaky layers! Keep it cold for best results.
- Buttermilk (2 cups): The secret behind that signature soft crumb and mild tang. No buttermilk? Try whole milk with a splash of lemon juice.
How to Make Homemade Angel Biscuits
Step 1: Proof the Yeast
Start by combining the yeast and warm water in a small bowl. It’ll take about five minutes for the mixture to become foamy, letting you know the yeast is alive and ready to work wonders. If you don’t see bubbles, your yeast may be too old, so grab a fresh packet!
Step 2: Combine the Dry Ingredients
In a roomy mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step evenly distributes all those leaveners and flavors, so you get consistently perfect Homemade Angel Biscuits every time.
Step 3: Cut in the Cold Butter
Toss those cold, cubed butter pieces into the dry mix and use a pastry cutter—or your fingertips—to blend until you see pea-sized lumps. These butter pockets are the key to getting those magical, flaky layers everyone adores.
Step 4: Mix in the Liquids
Pour in the foamy yeast mixture and cold buttermilk. Gently stir with a spatula just until the dough comes together. (Pro tip: Over-mixing can make biscuits tough, so stop as soon as the dough forms.)
Step 5: Knead and Shape the Dough
Turn the dough out onto a floured surface and knead gently a few times—just enough to bring it together. Then, roll or pat the dough into a half-inch thick slab. For extra-flaky results, fold the dough over itself a few times right here.
Step 6: Cut and Arrange the Biscuits
Grab a biscuit cutter (or the rim of a glass) and cut out rounds. Place them close together on a parchment-lined baking sheet for soft sides, or space them apart for crispy edges. Cover loosely with a kitchen towel and let rise for 30 to 45 minutes so they puff up beautifully.
Step 7: Bake Until Golden
Preheat your oven to 400°F while the biscuits are rising. Once they’re ready, bake for 12 to 15 minutes, until the tops are gloriously golden. The heavenly aroma will let you know they’re almost ready!
How to Serve Homemade Angel Biscuits
Garnishes
Brush the tops with melted butter right out of the oven for a gorgeous sheen and a little extra richness. If you love sweet notes, a drizzle of honey or a swipe of your favorite jam accentuates the biscuits’ delicate texture.
Side Dishes
Homemade Angel Biscuits are guaranteed to steal the show at breakfast, brunch, or dinner. Pair them with classic southern fare like scrambled eggs, crisp bacon, or sausage gravy. For a lighter touch, serve alongside a bright, fresh fruit salad or a simple green salad at lunch.
Creative Ways to Present
Turn these beauties into little biscuit sandwiches with ham and cheese, use them as the base for a delightful strawberry shortcake, or pile high with fried chicken for a savory twist. Display a basket of warm biscuits at the center of your table, wrapped in a cheerful cloth napkin to keep them tender.
Make Ahead and Storage
Storing Leftovers
Have leftover Homemade Angel Biscuits? Store any extras in an airtight container at room temperature for up to two days. They’ll keep their pillowy texture, especially if you give them a quick warm-up before serving.
Freezing
These biscuits freeze splendidly! Let them cool completely, then wrap tightly or pop them into a zip-top bag. They’ll hold their flavor and fluffiness for up to a month in the freezer—just thaw at room temperature when you’re ready for more biscuit bliss.
Reheating
For best results, reheat biscuits in a 300°F oven for about 5 to 8 minutes. This brings back their original warmth and softness, making them taste freshly baked. Microwave reheating works too, but bake if you want to revive that just-out-of-the-oven crispness on top.
FAQs
Can I make Homemade Angel Biscuits ahead of time?
Yes! You can prep the dough, cut out the biscuits, and refrigerate them overnight. When ready to bake, just let them come to room temperature while the oven heats. Fresh, hot-from-the-oven biscuits with no morning rush!
Do I have to use buttermilk or is there a substitute?
Buttermilk is traditional and recommended for the best flavor and texture, but you can mix one tablespoon of lemon juice or white vinegar into two cups of whole milk as a quick substitute. Let it sit a few minutes, and voilà !
What if I don’t have a biscuit cutter?
No worries! The rim of a glass or a small bowl works in a pinch. Just dip in flour between cuts to keep the dough from sticking.
Why is my dough sticky?
Biscuit dough should be a little sticky; it means your biscuits will be extra tender. Just flour your hands and surface lightly to handle it, but resist adding too much flour, so you don’t end up with dense biscuits.
Can I use self-rising flour for Homemade Angel Biscuits?
You can, but be sure to omit the baking powder and salt in the recipe since self-rising flour already contains those. The finished biscuits may rise a bit differently, but they’ll still be delicious!
Final Thoughts
Homemade Angel Biscuits are one of those rare treasures that belong in every home baker’s recipe box. Their irresistible texture and rich, buttery flavor are sure to have everyone asking for seconds (and thirds!). If you’re ready for a baking adventure that’s guaranteed to win hearts, give these biscuits a try—you just might fall in love at first bite.
Print
Homemade Angel Biscuits Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes (including rise time)
- Yield: 18 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Homemade Angel Biscuits are fluffy, tender, and perfect for any meal. Made with yeast and buttermilk, these biscuits are a delightful addition to any table.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
- 5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 cup cold unsalted butter (cut into small cubes)
- 2 cups buttermilk
Instructions
- Dissolve the yeast: In a small bowl, dissolve the yeast in warm water and let it sit until foamy, about 5 minutes.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Add butter: Cut in cold butter until mixture resembles crumbs.
- Add liquids: Pour in buttermilk and yeast mixture, stir until dough forms.
- Knead and cut: Turn out dough, knead, roll out, cut into biscuits.
- Rise and bake: Let biscuits rise, then bake at 400°F for 12-15 minutes.
- Serve: Enjoy warm with butter, honey, or jam.
Notes
- These biscuits can be made ahead and refrigerated overnight before baking.
- For extra flaky layers, fold the dough over itself a few times before cutting.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
