Homemade Angel Biscuits are the ultimate treat for anyone who craves a biscuit that’s both feather-light and wonderfully rich. Imagine the tender crumb of a classic buttermilk biscuit, combined with the delicate lift you get from yeast rolls—these biscuits offer the very best of both worlds. Whether you’re serving them at a laid-back weekend brunch or alongside a special family dinner, you’ll find yourself reaching for this recipe again and again. There’s just something magical about pulling a golden, buttery biscuit from the oven and knowing you made it from scratch!
Ingredients You’ll Need
The ingredient list for Homemade Angel Biscuits is refreshingly simple, but each element plays its part in achieving that signature flavor and irresistible texture. Every component works together to create biscuits that are tender, fluffy, and just a little bit decadent.
- All-purpose flour: Provides the perfect structure and soft crumb, making these biscuits light yet satisfying.
- Granulated sugar: Just a touch of sweetness, balancing the flavors and helping with browning.
- Salt: Essential for bringing out all the other flavors—don’t skip it!
- Baking powder: Gives the biscuits their classic rise and extra fluffiness.
- Baking soda: Works with the buttermilk for extra tenderness and lift.
- Active dry yeast: The secret ingredient for those signature layers and airy texture.
- Warm water (110°F): Just enough to activate the yeast—make sure it’s not too hot!
- Cold unsalted butter, cubed: Creates flaky layers and rich, buttery flavor throughout the biscuits.
- Buttermilk (cold): Adds tang and moisture, keeping the crumb tender and soft.
- Melted butter (for brushing): Gives the finished biscuits a gorgeous sheen and extra flavor.
How to Make Homemade Angel Biscuits
Step 1: Wake Up the Yeast
Start by dissolving the active dry yeast in warm water—think warm bath, not hot tub! In about 5 to 10 minutes, you’ll see a beautiful foam forming on top, which means your yeast is alive and ready to give those biscuits their signature lift.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your flour, sugar, salt, baking powder, and baking soda. This blend is the backbone of your Homemade Angel Biscuits, ensuring every bite is flavorful and perfectly textured.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter in, aiming for a coarse, crumbly texture. Those little pockets of butter are what give the biscuits their flaky, irresistible layers.
Step 4: Bring the Dough Together
Pour in the foamy yeast mixture and cold buttermilk, stirring gently until just combined. Don’t overmix—this dough is meant to be a little sticky and shaggy, which is exactly what you want for the best Homemade Angel Biscuits.
Step 5: Shape and Cut
Turn the dough onto a floured surface and gently pat it into a 1-inch-thick rectangle. For extra flakiness, fold the dough over onto itself once or twice, then pat it out again. Use a round cutter to stamp out perfect biscuits, pressing straight down for the best rise.
Step 6: Let Them Rise
Arrange your biscuits on a parchment-lined baking sheet. If you want soft sides, let them touch; if you prefer crispier edges, give them a bit of space. Cover loosely and let rise for 30 to 45 minutes—this is when the yeast works its magic.
Step 7: Bake and Finish
Preheat your oven to 400°F and bake the biscuits for 12 to 15 minutes, until they’re golden and irresistible. While they’re still warm, brush with melted butter for that glossy finish and extra flavor boost. Serve right away for maximum joy!
How to Serve Homemade Angel Biscuits
Garnishes
A warm biscuit is practically begging for a little something extra. Brush them again with melted butter, sprinkle with flaky sea salt, or add a dollop of honey or your favorite jam for a sweet touch. Fresh herbs like chives or rosemary also add a pop of color and flavor.
Side Dishes
Homemade Angel Biscuits are the perfect partner for classic Southern dishes. Serve them with creamy sausage gravy, crispy bacon, or fluffy scrambled eggs for a breakfast that’s the stuff of dreams. They’re also lovely alongside a bowl of soup or a hearty stew.
Creative Ways to Present
Try splitting the biscuits and stuffing them with fried chicken, ham, or pimento cheese for a show-stopping sandwich. Arrange them in a basket lined with a pretty napkin for family gatherings, or slice them open and make mini strawberry shortcakes for dessert. The possibilities are endless with Homemade Angel Biscuits.
Make Ahead and Storage
Storing Leftovers
Place any leftover biscuits in an airtight container at room temperature for up to two days. They’ll stay soft and delicious, especially if you give them a quick warm-up before serving again.
Freezing
You can freeze Homemade Angel Biscuits after baking—just let them cool completely, then wrap tightly in foil or plastic wrap and place in a freezer bag. They’ll keep their texture and flavor for up to two months, making them a perfect make-ahead treat.
Reheating
To enjoy that fresh-from-the-oven taste, reheat biscuits in a 300°F oven for about 8 to 10 minutes. You can also microwave them for 10 to 15 seconds, though the oven keeps them from getting too soft. Don’t forget another brush of melted butter for the finishing touch!
FAQs
Can I prepare the dough in advance?
Absolutely! One of the best things about Homemade Angel Biscuits is that you can mix the dough the night before, cover it, and refrigerate it overnight. Just bring it out, cut, and bake in the morning for a fuss-free, fresh breakfast.
What if I don’t have buttermilk?
If you’re out of buttermilk, you can make a quick substitute by adding 2 teaspoons of lemon juice or vinegar to 3/4 cup of milk. Let it sit for a few minutes, and you’re good to go!
Can I use instant yeast instead of active dry yeast?
Yes, you can swap in instant yeast. There’s no need to dissolve it in water first; just add it directly to your dry ingredients. The rise time will be similar, but keep an eye on the dough as it may rise slightly faster.
How do I get extra-flaky layers?
The key is to keep your butter cold and fold the dough over once or twice before cutting the biscuits. This technique creates those irresistible, pull-apart layers that make Homemade Angel Biscuits so special.
Can I make these biscuits vegan?
You can experiment with plant-based butter and a non-dairy milk soured with lemon juice as a buttermilk alternative. The texture might change slightly, but you’ll still get a lovely, tender biscuit.
Final Thoughts
There’s truly nothing like biting into a warm, buttery Homemade Angel Biscuit fresh from your own oven. Whether you’re an experienced biscuit baker or just starting out, this recipe is a guaranteed way to bring a little Southern comfort to your table. Give it a try and watch these fluffy beauties disappear faster than you can say “seconds, please!”
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Homemade Angel Biscuits Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
Homemade Angel Biscuits are a delightful combination of fluffy yeast rolls and tender baking powder biscuits, resulting in a soft, airy texture perfect for breakfast or any meal. These Southern American-style biscuits use buttermilk and yeast for an extra light and flavorful bake, finished with a buttery brush for a golden crust.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
Yeast Mixture
- 1 packet (2 1/4 tsp) active dry yeast
- 2 tablespoons warm water (110°F)
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 2 tablespoons melted butter (for brushing)
Instructions
- Activate the yeast: In a small bowl, dissolve the active dry yeast in warm water at 110°F. Let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is alive and active.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda thoroughly to ensure even distribution.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry mix. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
- Combine wet ingredients: Stir the foamy yeast mixture and cold buttermilk into the dry ingredients just until combined. Be careful not to overmix; the dough should be slightly sticky.
- Shape the dough: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over onto itself once or twice, then gently pat it out again to 1-inch thickness for layered texture.
- Cut and arrange biscuits: Using a round biscuit cutter (2 to 2 1/2 inches), cut out biscuits. Place them on a parchment-lined baking sheet either touching for softer sides or spaced apart for crispier edges.
- Proof the biscuits: Cover the biscuits loosely with plastic wrap and let them rise at room temperature for 30–45 minutes until slightly puffed.
- Bake: Preheat the oven to 400°F (200°C). Bake the biscuits in the oven for 12–15 minutes or until golden brown on top.
- Finish and serve: Brush the warm biscuits with melted butter to add flavor and moisture. Serve immediately with honey, jam, or sausage gravy as desired.
Notes
- Angel biscuits combine the fluffiness of yeast rolls with the tenderness of baking powder biscuits.
- You can refrigerate the dough overnight and bake the next day for convenience.
- These biscuits pair wonderfully with honey, jam, or classic sausage gravy.
- For softer biscuit sides, place biscuits close together on the baking sheet; for crispier edges, space them apart.
- Prep Time: 20 minutes (plus 30-45 minutes rising time)
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
