Homemade Angel Biscuits Recipe
If you’re searching for a dreamy biscuit that’s impossibly tender, ethereally fluffy, and full of Southern charm, let me introduce you to Homemade Angel Biscuits. These golden pillows get their magical lift from a trio of leaveners: yeast, baking powder, and baking soda. The result? A biscuit that marries buttery layers with a soft, bread-like crumb—ready to steal the show at any breakfast or supper table.
Ingredients You’ll Need
Making Homemade Angel Biscuits is all about honoring simple, reliable ingredients. Each component brings something special to the table, ensuring your biscuits are light, airy, and full of rich, comforting flavor. Here’s what you’ll need (and why!):
- Active Dry Yeast: Gives biscuits their signature extra rise and that irresistible, subtle yeasty flavor.
- Warm Water (110°F): Activates the yeast—think of it as the gentle “wake up” your dough needs!
- All-Purpose Flour: The classic choice for structure and softness; don’t substitute for best results.
- Baking Powder: Adds rapid leavening power for tall, fluffy biscuits every time.
- Baking Soda: Works with the buttermilk for even lighter, airier crumb inside.
- Granulated Sugar: Just a hint of sweetness to balance the savory notes.
- Salt: Essential for depth and brings out all the other flavors in the mix.
- Cold Unsalted Butter, Cubed: Tiny pieces of chilled butter steam in the oven, creating those dreamy, flaky layers.
- Buttermilk: The secret to classic Southern tang and super-tender biscuits.
How to Make Homemade Angel Biscuits
Step 1: Bloom the Yeast
Sprinkle the active dry yeast over warm water in a small bowl. Let it stand for 5–10 minutes until the surface turns foamy and puffy. This is a sign the yeast is alive, ready to help your Homemade Angel Biscuits rise to the heavens (literally and figuratively).
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt in a large mixing bowl. Blending these ensures the leaveners are evenly distributed, which gives every biscuit a uniform rise and flavor.
Step 3: Cut in the Butter
Drop those cold, cubed pieces of butter into the dry mix. Use a pastry cutter—or your fingertips for a rustic touch—to work the butter in until the mixture looks like coarse, sandy crumbs peppered with pea-sized bits of butter. These little pockets are what make Homemade Angel Biscuits so perfectly flaky.
Step 4: Bring It All Together
Pour the buttermilk and foamy yeast mixture into the bowl. Gently stir with a wooden spoon or spatula until a soft, slightly sticky dough forms and just comes together. Don’t overwork it or you’ll lose that delicate crumb!
Step 5: Quick Knead & Shape
Turn the dough onto a floured surface and knead so gently—no more than 3 or 4 times. Pat it into a rectangle about 3/4-inch thick. This minimal handling means your Homemade Angel Biscuits bake up tender, not tough. Cut out rounds with a floured biscuit cutter, gathering scraps carefully for a second round if needed.
Step 6: Arrange & Rest
Set the biscuit rounds on a parchment-lined baking sheet. For super-soft sides, snuggle them close together; for crispy edges, keep a little space between. Cover loosely with a clean kitchen towel and let rest at room temperature for 30 minutes. This rest helps activate the yeast and sets up that light texture.
Step 7: Bake and Butter
Preheat your oven to 400°F (200°C). Once hot, slip your biscuits in for 12 to 15 minutes until they’re puffed and golden. Remove the pan and, if you’re feeling indulgent, brush the tops with melted butter for an extra hint of richness and shine.
How to Serve Homemade Angel Biscuits
Garnishes
A fresh batch of Homemade Angel Biscuits deserves a little flourish! Brush them with melted butter right out of the oven for glossy tops, sprinkle with flaky sea salt for texture, or serve with a dollop of fruit preserves or honey for a sweet twist. A handful of snipped chives can even turn them into an herby delight.
Side Dishes
These biscuits play well with just about anything. Pair them with classic sausage gravy for an iconic Southern breakfast, or alongside scrambled eggs, crispy bacon, or grits. For dinner, Homemade Angel Biscuits are dreamy with fried chicken, roasted vegetables, or a cozy bowl of soup or chili.
Creative Ways to Present
Want to wow your guests? Try using Homemade Angel Biscuits as the base for mini sandwiches with ham and Swiss, or split them for an unforgettable biscuit and strawberry shortcake. Stack them in a bread basket lined with a pretty napkin, or pile high on a cake stand for a dramatic—and totally inviting—presentation.
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Homemade Angel Biscuits, store them in an airtight container at room temperature for up to two days. They stay surprisingly tender the next day, making for a blissful breakfast with just a quick warm-up.
Freezing
To freeze, let biscuits cool completely, then stash them in a zip-top bag or airtight container. Homemade Angel Biscuits freeze beautifully—up to two months! You can also freeze the unbaked, cut biscuits and bake straight from the freezer (just add a couple minutes to the bake time).
Reheating
For that just-out-of-the-oven magic, warm biscuits in a 300°F oven for 8–10 minutes. If you’re in a hurry, a few seconds in the microwave with a damp paper towel works too, but the oven gives you that irresistible crust.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast will work here—just mix it straight into the dry ingredients and proceed as you normally would. There’s no need to bloom it in water first.
Why should the butter be cold?
Cold butter is the key to flaky Homemade Angel Biscuits. As the biscuits bake, those little butter pieces melt, releasing steam that forms gorgeous, tender layers in every bite.
Can I make the dough ahead of time?
Yes! You can prepare the dough, cover it tightly, and refrigerate overnight. In fact, a slow cold rise enhances the flavor even more. Just cut, rest, and bake your biscuits straight from the fridge.
What if I don’t have buttermilk?
No buttermilk, no problem! Simply add one tablespoon of lemon juice or vinegar to a cup of milk and let it sit for five minutes before using. The acidity works its magic just like traditional buttermilk.
How do I get perfect biscuit rounds?
Press straight down with your biscuit cutter—don’t twist! Twisting seals the edges, keeping Homemade Angel Biscuits from rising to their full, fluffy potential.
Final Thoughts
There’s just something soul-satisfying about breaking open a warm, buttery Homemade Angel Biscuit, especially when you made it from scratch. Give this recipe a try and experience for yourself why these biscuits are a beloved classic—perfect for both everyday mornings and special gatherings. Happy baking!
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Homemade Angel Biscuits Recipe
- Total Time: 1 hour 5 minutes (including rise)
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
Learn how to make homemade angel biscuits that are light, fluffy, and perfect for any meal. These biscuits are a delightful addition to your baking repertoire, with a unique blend of ingredients that create a soft, tender texture.
Ingredients
Dough:
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm water (110°F)
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup buttermilk
Instructions
- Dissolve Yeast: In a small bowl, dissolve the yeast in warm water and let it sit for 5–10 minutes until foamy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Cut in Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in the yeast mixture and buttermilk until a soft dough forms.
- Knead and Shape: Turn dough out onto a floured surface, knead gently, pat into a rectangle, and cut into rounds.
- Bake: Place biscuits on a baking sheet, let rest, then bake at 400°F for 12–15 minutes until golden brown.
- Finish: Brush with melted butter if desired before serving.
Notes
- Angel biscuits rise with a blend of baking powder, baking soda, and yeast for extra fluffiness.
- You can refrigerate the dough overnight and bake fresh the next day.
- Serve warm with jam, gravy, or butter.
- Prep Time: 20 minutes
- 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: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
