Prepare to fall in love with baking all over again! These Homemade Angel Biscuits are the ultimate crowd-pleaser, marrying the cloud-like lift of dinner rolls with all the buttery, flaky charm of classic Southern biscuits. With their delightful softness and a subtle yeastiness, these biscuits rise beautifully and taste even better, whether you’re serving them fresh from the oven with a pat of melting butter or as a comforting addition to any meal.
Ingredients You’ll Need
Making these Homemade Angel Biscuits is all about embracing simple ingredients—each one playing a special role in giving your biscuits that signature rise, golden color, and irresistible flavor. Here’s exactly what you’ll need and why it matters:
- Active dry yeast (2 1/4 teaspoons): This gives the biscuits their signature lift and pillowy softness—think of it as adding a little magic to your dough!
- Warm water (2 tablespoons, 110°F): Just warm enough to wake up the yeast without harming it; temperature matters here for a good rise.
- All-purpose flour (5 cups): The backbone of your biscuits—sturdy but soft enough to let those lovely layers form.
- Granulated sugar (3 tablespoons): A touch of sweetness balances the flavors and helps the yeast do its thing.
- Baking powder (1 tablespoon): Gives an extra boost for height, ensuring those biscuits are never flat.
- Baking soda (1 teaspoon): Reacts with the buttermilk to help with rise and creates tender crumb.
- Salt (1 teaspoon): Brightens flavors and keeps your biscuits anything but bland.
- Cold unsalted butter (1 cup, cubed): The secret to those decadent, flaky layers—don’t skimp on quality or temperature!
- Buttermilk (2 cups): Adds tanginess and moisture, creating that signature Southern richness.
How to Make Homemade Angel Biscuits
Step 1: Activate the Yeast
Start by dissolving the active dry yeast in warm water. Let it sit for 5 to 10 minutes—you’re looking for a thick, foamy top that means the yeast is alive and excited to help those biscuits rise sky-high!
Step 2: Mix the Dry Ingredients
In a spacious bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This even distribution sets the stage for perfectly flavored, consistently risen biscuits—no lumps, all love.
Step 3: Cut in the Butter
Add your cold, cubed butter to the dry mix and use a pastry cutter or just your fingertips to blend it in. You’re aiming for pea-sized crumbs; those little pockets of butter are what create flaky layers and golden, crisp edges.
Step 4: Combine Wet and Dry
Pour in the frothy yeast mixture and the tangy buttermilk. Gently stir just until the dough comes together—overmixing is a biscuit’s worst enemy because it toughens them up. The dough should be slightly sticky but not too wet.
Step 5: Shape the Dough
Turn the dough onto a lightly floured surface and knead it only 2 or 3 times, just enough to bring everything together. Pat it into a half-inch thick rectangle, fold it in half, and then pat it out again. Repeat this process once more to encourage those beautiful layers.
Step 6: Cut and Arrange
Roll or gently press the dough to about 3/4-inch thickness. Use a 2-inch biscuit cutter (or a drinking glass in a pinch) to cut out rounds. Place them close together on a parchment-lined sheet or snuggled in a greased cast iron skillet for soft, pull-apart sides.
Step 7: Proof and Bake
Cover the biscuits and let them rise in a warm spot for 30 to 45 minutes—they’ll puff up and get a little airy. Preheat your oven to 400°F and bake for 15 to 18 minutes until your Homemade Angel Biscuits are gloriously golden brown on top. Serve them warm and watch them disappear!
How to Serve Homemade Angel Biscuits
Garnishes
The finishing touch can be as simple as a knob of good salted butter, a drizzle of honey, or a spoonful of your favorite homemade jam. Fresh herbs, like chives or thyme, sprinkled on top before serving can also lend a pop of color and flavor.
Side Dishes
Angel biscuits are a dream alongside hearty Southern staples—think creamy sausage gravy, fried chicken, or scrambled eggs. They’re equally at home with soup, salad, or as an easy side for a family pot roast.
Creative Ways to Present
If you really want to impress guests, split your Homemade Angel Biscuits and fill them with pimento cheese, ham, or roasted vegetables to make stunning little sliders. They also make the base for shortcakes—just add strawberries and whipped cream for dessert!
Make Ahead and Storage
Storing Leftovers
Store extra biscuits in an airtight container at room temperature for up to 2 days. These beauties stay surprisingly tender, but a quick reheat will always bring back that fresh-from-the-oven magic if they start to go a little soft.
Freezing
Homemade Angel Biscuits freeze better than most breads! Freeze baked biscuits (cooled) in a zip-top bag for up to 2 months, or freeze cut, unbaked biscuits on a tray, then transfer to a bag for baking straight from the freezer as needed.
Reheating
To warm up, place biscuits in a 325°F oven for 5–7 minutes, or give them a quick zap in the microwave (about 10 seconds per biscuit). For an extra treat, split and toast them with a dab of butter until the edges turn crispy.
FAQs
Why are they called Angel Biscuits?
The name comes from their airy, cloud-like texture. Thanks to a trio of leaveners—yeast, baking powder, and baking soda—these biscuits rise so beautifully, they’re almost heavenly.
Can I make Homemade Angel Biscuits ahead of time?
Absolutely! After cutting out the dough, arrange the biscuits on your baking tray, cover, and refrigerate overnight. Let them come to room temperature before baking for the best lift and flavor.
What’s the difference between angel biscuits and regular biscuits?
Homemade Angel Biscuits use yeast in addition to traditional baking powder and soda, making them lighter and fluffier than classic biscuits, with just a hint of that beloved yeasty aroma.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes to thicken—it won’t be exactly the same, but it works in a pinch!
What’s the best way to cut the butter into the flour?
The secret is using super-cold butter and working quickly. A pastry cutter works great, but clean hands do the trick, too—just pinch and rub the butter into the flour until you have a crumbly mixture.
Final Thoughts
There’s nothing quite like sharing a basket of fresh, warm Homemade Angel Biscuits with those you love. Whether you’re a seasoned baker or just chasing that first batch of fluffy, tender biscuits, this recipe promises a little everyday magic. Go ahead—preheat that oven, make a batch, and let your kitchen fill with the irresistible aroma of comfort and joy!
Print
Homemade Angel Biscuits Recipe
- Prep Time: 25 minutes (plus 30–45 minutes rising time)
- Cook Time: 18 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 biscuits
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Learn how to make delicious Homemade Angel Biscuits that are light, fluffy, and perfect for any occasion. These biscuits have a unique combination of flavors and textures, making them a favorite among Southern American households.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons warm water (110°F)
- 5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon 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 sit until foamy.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in butter: Cut in cold butter until mixture resembles coarse crumbs.
- Add wet ingredients: Stir in yeast mixture and buttermilk until just combined.
- Knead and shape: Turn out dough, knead lightly, pat, fold, and cut into biscuits.
- Rise and bake: Let biscuits rise, then bake until golden brown.
- Serve: Enjoy warm with butter, jam, or honey.
Notes
- Angel biscuits are a cross between dinner rolls and traditional biscuits due to the addition of yeast.
- To prepare in advance, shape biscuits and refrigerate overnight before baking.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
