If you’ve never had Angel Biscuits, you’re in for an absolute treat. These fluffy, light, and buttery biscuits are the kind of comfort food that’ll make you feel like you’re wrapped in a warm hug. They have a little secret ingredient—yeast—that gives them a lift that traditional biscuits don’t have, and the result? Pillowy, tender bites of heaven. Whether you’re enjoying them with a dollop of jam for breakfast or serving them alongside your favorite dish, these Angel Biscuits will steal the show. Trust me, once you make them, you’ll never want to go back to regular biscuits again!
Why You’ll Love Homemade Angel Biscuits
These biscuits are not your average biscuit—they’re divine! Here’s why:
Versatile
These biscuits are the perfect pairing for any meal. Enjoy them warm for breakfast with a little butter and jam, or serve them with a hearty stew or soup for dinner. Heck, they’re even great for sandwiches! These biscuits will fit in any meal or occasion.
Easy to Make
Even if you’re not a seasoned baker, making Angel Biscuits is so straightforward! No need to be intimidated—just follow the steps and watch these soft, fluffy biscuits come to life right before your eyes.
Budget-Friendly
No fancy ingredients required here! Angel Biscuits use simple pantry staples you likely already have in your kitchen. You’re in for an amazing result without breaking the bank.
Light & Fluffy
The yeast in these biscuits makes them super light and airy. You’ll love how soft and pillowy they are—just wait until you take your first bite.
A Crowd-Pleaser
Serve these biscuits at your next gathering, and watch everyone rave about them. They’re just that good—perfect for breakfast, brunch, dinner, or any occasion that calls for something delightful and comforting.
Ingredients
The ingredients for these Angel Biscuits are as simple as they come. The real magic happens when you combine them and bake them to golden perfection. Here’s what you’ll need:
- All-Purpose Flour: The base of any good biscuit. It creates the perfect structure for that flaky, tender texture.
- Baking Powder: Helps them rise up and get nice and fluffy.
- Yeast: The secret to the light, airy texture of these biscuits. It gives them that soft, pillowy quality that you’ll love.
- Salt: A pinch of salt enhances all the flavors in the biscuits.
- Sugar: A little sweetness goes a long way to balance out the savory flavors.
- Cold Butter: This helps create that flaky texture. The cold butter is key, so don’t skip this step!
- Milk: The liquid to bring everything together and create that soft dough.
(Note: The full ingredient measurements can be found in the recipe card above.)
Instructions
Let’s get baking! These steps are super simple, and in no time, you’ll have a batch of angelic biscuits.
Activate the Yeast
In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Stir and let it sit for about 5 minutes, or until it becomes foamy. This step wakes up the yeast and gives your biscuits that beautiful light texture.
Combine the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar. This ensures that all your dry ingredients are evenly distributed and ready to go.
Cut in the Butter
Next, cut in the cold butter using a pastry cutter or your hands. You want the butter to be in small, pea-sized pieces. This is what makes your biscuits flaky and tender. Keep the butter as cold as possible—this step is important for texture!
Add the Yeast Mixture
Pour in the yeast mixture and the milk. Stir everything together until it just comes together into a dough. Be careful not to overwork it; you just want to bring it all together.
Roll and Fold
On a lightly floured surface, turn out the dough and gently roll it to about 1/2-inch thickness. Then, fold the dough over itself a few times to create layers (this helps with flakiness). Roll it out again to about 1-inch thickness.
Cut the Biscuits
Use a biscuit cutter or a glass to cut out your biscuits. Gently press down and twist to make clean cuts. Be sure not to twist the cutter; this will help the biscuits rise evenly.
Bake to Perfection
Place the biscuits on a baking sheet lined with parchment paper. Bake at 450°F (230°C) for 10-12 minutes, or until they’re golden brown on top.
Serve and Enjoy
Once they’re out of the oven, let them cool for a few minutes before serving. You can brush the tops with a little melted butter if you want that extra glossy, buttery finish. Enjoy them warm, and get ready for a delicious experience!
How to Serve Homemade Angel Biscuits
These biscuits are versatile and can be enjoyed in a variety of ways. Here are a few serving suggestions:
With Butter and Jam
Spread a little butter and your favorite jam or preserves on a warm biscuit. It’s a simple, delicious breakfast or snack.
With Gravy
Angel biscuits make a perfect pairing for sausage gravy. They soak up the rich, savory gravy and make every bite a comforting experience.
For Sandwiches
Use these biscuits as the base for a breakfast sandwich with eggs, bacon, and cheese, or a savory lunch sandwich with deli meat, lettuce, and tomato.
With Soup or Stew
Serve these biscuits on the side with your favorite soup or stew. They’re perfect for soaking up all those tasty broths.
Additional Tips
Make Sure the Butter is Cold
Cold butter is essential for creating those flaky layers. You can even freeze the butter before cutting it into the flour if you want to be extra cautious.
Don’t Overmix
When you’re combining the wet and dry ingredients, mix until just combined. Overmixing will lead to dense biscuits, and we want them light and airy.
Use a Biscuit Cutter
A biscuit cutter helps create the perfect shape and ensures even rises. If you don’t have one, you can use a glass, but just make sure to press straight down instead of twisting.
Leftovers
If you have any leftover biscuits, store them in an airtight container for up to 2-3 days. You can also freeze them for later use. Just reheat in the oven to freshen them up!
FAQ Section
Q1: Can I use self-rising flour instead of all-purpose flour?
A1: Yes, you can! If you use self-rising flour, you can skip the baking powder and salt, as they are already included in the flour.
Q2: Can I make these biscuits without yeast?
A2: While the yeast gives these biscuits their signature light and fluffy texture, you can make them without it by simply omitting the yeast and using more baking powder for rise.
Q3: Can I make these biscuits ahead of time?
A3: Yes, you can! Make the dough, cut out the biscuits, and place them on a baking sheet. Cover and refrigerate them for up to 24 hours. When you’re ready, bake them straight from the fridge!
Q4: Can I freeze these biscuits?
A4: Absolutely! Once they’re baked and cooled, you can freeze them in an airtight container for up to 3 months. Reheat them in the oven for 10-15 minutes at 350°F to warm them through.
Q5: How do I store leftovers?
A5: Store leftover biscuits in an airtight container at room temperature for 2-3 days. If you want to keep them for longer, freeze them and reheat as needed.
Q6: Can I use plant-based milk for this recipe?
A6: Yes, you can! Feel free to use almond milk, oat milk, or any plant-based milk you prefer. It won’t affect the texture or flavor.
Q7: Can I double this recipe?
A7: Absolutely! If you’re serving a crowd or want to stock up, just double the ingredients. You may need to use two baking sheets or bake them in batches.
Q8: Can I make these biscuits without butter?
A8: If you need to substitute, you can use shortening or a plant-based butter alternative for a similar texture and flavor.
Q9: How can I make these biscuits fluffier?
A9: Make sure your butter is cold and don’t overwork the dough. The folding and rolling process helps to create layers that result in a fluffier biscuit.
Q10: What’s the best way to reheat leftover biscuits?
A10: To keep them crispy, reheat your biscuits in the oven at 350°F for about 10 minutes. You can also microwave them for 20-30 seconds if you’re in a rush, but they won’t be as crispy.
Conclusion
These Homemade Angel Biscuits are the epitome of comfort food. Light, fluffy, buttery, and perfectly golden, they’re sure to be a hit at your next meal. Whether you’re enjoying them with a cup of coffee in the morning or pairing them with dinner, these biscuits will elevate any occasion. Try them out—you’ll be amazed at how easy they are to make and how incredible they taste!
Print
Homemade Angel Biscuits
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
hese Homemade Angel Biscuits are soft, flaky, and buttery—perfect for breakfast, brunch, or as a side to any meal. With a slight tang from the buttermilk and a rich buttery flavor, these biscuits are a crowd favorite. They are easy to make and can be prepared ahead of time for convenience. Serve them warm with butter or jam for the ultimate comfort food experience!
Ingredients
- 1/2 cup hot water (100 to 110 degrees)
- 1 (1/4 ounce) packet active dry yeast
- 1 teaspoon sugar
- 5 1/2 cups Lilly white yeast flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold shortening, cubed
- 2 cups buttermilk
- 1/4 cup melted butter (for brushing)
Instructions
- Activate the Yeast:
In a small bowl, combine warm water, yeast, and 1 teaspoon of sugar. Let stand for 5 minutes until the yeast is bubbly and foamy. - Prepare Dry Ingredients:
In a large bowl, combine the yeast flour, 1/4 cup sugar, and salt. Stir until well combined. - Cut in Butter and Shortening:
Add the cold butter and cold shortening to the dry ingredients. Use a pastry blender or two forks to cut the fats into the flour mixture until it becomes crumbly. - Combine with Wet Ingredients:
Pour the yeast mixture and buttermilk into the flour mixture. Stir until the dough is just moist and combined. Do not overwork the dough. - Chill the Dough:
Cover the bowl with plastic wrap and refrigerate for 2 hours to 5 days. This helps to develop the flavor and ensures tender biscuits. - Preheat the Oven:
Preheat your oven to 400°F (200°C). - Knead the Dough:
Turn the dough out onto a floured surface. Knead the dough 3-4 times. If the dough is too sticky, sprinkle a little more flour while kneading. - Roll the Dough:
Roll the dough into a 3/4-inch thick circle. Fold it in half and roll it out again to 3/4-inch thickness. - Cut the Biscuits:
Use a 2 1/2-inch or 3-inch cookie cutter to cut out the biscuits. You can also use a glass if you don’t have a cutter. - Prepare for Baking:
Place the biscuits in a greased 10- or 12-inch cast iron skillet, making sure the biscuits are touching each other. Alternatively, use a baking sheet lined with parchment paper. Brush the tops of the biscuits with half of the melted butter. - Bake:
Bake the biscuits for 15-20 minutes, or until golden brown on top. - Finish and Serve:
Brush the remaining melted butter over the biscuits and serve warm. Enjoy!
Notes
- Dough storage: The dough can be refrigerated for up to 5 days, which makes these biscuits great for meal prepping.
- Flakiness tip: Make sure the butter and shortening are cold when cutting them into the flour. This helps create the flaky texture.
- Freezing dough: You can freeze the unbaked biscuits for up to 3 months. Just freeze the shaped biscuits on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Baking pan options: While a cast-iron skillet gives these biscuits a crispy edge, you can use a regular baking sheet lined with parchment paper.
- Use good-quality flour: For the best results, use high-quality flour like Lilly White Yeast Flour, which is known for producing light, fluffy biscuits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 2g
- Sodium: 380
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg