Homemade Angel Biscuits Recipe
If you dream of a biscuit that’s impossibly soft, decadently fluffy, and equally at home at Sunday brunch or Tuesday dinner, Homemade Angel Biscuits will steal your heart. Imagine the sweet magic of buttery, pillow-light layers nestled on your favorite plate—a hybrid of classic biscuits and delicate yeasted rolls. These are the sort of biscuits that make every meal feel special, whether smothered in jam at breakfast or served alongside a hearty stew. Let’s roll up our sleeves and bake a batch of Homemade Angel Biscuits together—your kitchen is about to smell absolutely amazing!
Ingredients You’ll Need
The beauty of Homemade Angel Biscuits is that they rely on a handful of kitchen staples, but each one plays a key role in shaping the final flavor, tenderness, and rise. Grab these simple ingredients, and I’ll share a tip for each to guarantee the fluffiest, most tempting biscuits every time.
- All-purpose flour: Gives structure while keeping the crumb soft and tender—perfect for that classic biscuit texture.
- Granulated sugar: Adds a touch of sweetness and helps activate the yeast for an airy rise.
- Salt: Essential for rounding out flavors and balancing the slight sweetness.
- Baking powder: Provides a big lift for those sky-high, light-as-air biscuits.
- Baking soda: Reacts with buttermilk for extra fluffiness and the signature biscuit tang.
- Cold unsalted butter: Cut into cubes for maximum flakiness—keep it chill so it melts in the oven, not your hands!
- Active dry yeast: The secret ingredient for that delicate, pillowy texture—don’t skip blooming it first for reliable rise.
- Warm water (about 110°F): Just the right temperature to wake up your yeast and start it bubbling.
- Buttermilk: Makes everything tender and rich, adding a classic biscuit tang you can’t fake with milk alone.
How to Make Homemade Angel Biscuits
Step 1: Activate the Yeast
First things first: start by dissolving your active dry yeast in the warm water. Let this mixture sit for 5 to 10 minutes until it’s nice and foamy—this means the yeast is alive and ready to work its magic. Don’t rush this step, since well-bloomed yeast is key for achieving those cloudlike layers in your Homemade Angel Biscuits.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda. This blends your leaveners (baking powder, baking soda, and yeast—what a trio!) evenly throughout, setting you up for perfect lift. Make sure everything’s well combined for an even rise and balanced flavor in every bite.
Step 3: Cut in the Butter
Add your cold cubes of butter right into the flour mixture. Using a pastry cutter—or, honestly, your fingertips—work the butter in until you see pea-sized bits and the whole thing looks a bit like crumbly sand. Those chunks of butter will melt in the oven, creating flaky layers and adding buttery flavor to each bite. Just be careful not to overwork it; you want visible butter flecks.
Step 4: Combine Wet and Dry Ingredients
Pour in the foamy yeast mixture and rich buttermilk, stirring everything together just until a dough forms. The key here is not to overmix; a gentle hand keeps your biscuits tender. The dough should look a little shaggy and sticky, but that’s perfectly fine—it’s what gives Homemade Angel Biscuits their signature crumb.
Step 5: Knead and Shape
Turn your dough out onto a lightly floured surface. Gently knead just a few times—enough to bring it together. Next, pat the dough to about ¾ inch thick. For extra-flaky layers, fold the dough in half and pat it out again before cutting. Grab a round cutter and shape your biscuits, pressing straight down for clean edges. Resist the urge to twist the cutter, as it can seal the edges and limit the rise.
Step 6: Let Biscuits Rise
Arrange your cut-out biscuits on a parchment-lined baking sheet. For soft-sided, pull-apart biscuits, nestle them close together. If you prefer crispier edges, space them apart. Cover the biscuits and let them rise at room temperature for 30 to 45 minutes—the yeast will do its work, making them tender and light as a feather.
Step 7: Bake to Golden Perfection
Preheat your oven to 400°F. Slide your baking sheet into the oven and bake for 15 to 18 minutes, until the tops are golden and the kitchen is filled with the most irresistible, buttery aroma. Serve your Homemade Angel Biscuits warm for the ultimate comfort food experience.
How to Serve Homemade Angel Biscuits
Garnishes
The beauty of Homemade Angel Biscuits is that they’re delicious plain, but an extra flourish makes them even more special. Brush the tops with a little melted butter as soon as they’re out of the oven for a luscious sheen. A sprinkle of flaky sea salt or a drizzle of honey transforms them into bakery-level treats—totally irresistible!
Side Dishes
Homemade Angel Biscuits are perfect beside all your favorite comfort foods. Pile them into a breakfast basket with eggs and fruit, or serve at dinner alongside fried chicken, pot roast, or a big bowl of chili. They’re an absolute must with sausage gravy or over-the-top with a swipe of creamy pimento cheese.
Creative Ways to Present
Looking to wow your guests or simply shake up routine meals? Slice the biscuits horizontally and stuff with ham or turkey for mini sandwiches, or top with fresh berries and whipped cream for a quick dessert shortcake. You can even turn leftovers into the best-ever croutons for soup or salad—the possibilities with Homemade Angel Biscuits are delightfully endless.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Angel Biscuits keep best in an airtight container at room temperature for up to two days. Make sure they’re fully cooled before storing to preserve their soft, pillowy texture and keep them from getting soggy.
Freezing
These biscuits are incredibly freezer-friendly. Shape your Homemade Angel Biscuits and freeze them on a baking sheet until solid, then transfer to a zip-top bag. When a craving hits, bake them straight from the freezer—they’ll need a few extra minutes, and you’ll have warm, fresh biscuits whenever the mood strikes!
Reheating
To revive that fresh-from-the-oven magic, reheat leftover biscuits in a 325°F oven for 5 to 10 minutes, or pop one in the microwave for about 15 seconds. A quick brush with melted butter makes them taste bakery-new again. Just be careful not to overheat, as they can dry out if left in the oven too long.
FAQs
Can I make Homemade Angel Biscuits without buttermilk?
Buttermilk really is the secret to that unique tang and tenderness, but if you’re out, you can make a quick substitute by adding 2 tablespoons of lemon juice or vinegar to regular milk and letting it sit for 5 minutes before using.
What’s the best way to cut in the butter for extra flaky biscuits?
Start with very cold butter and use a pastry cutter, two forks, or even your fingertips to work it into the flour mixture. The goal is to leave visible bits of butter—which create pockets of steam and those dreamy layers in the oven!
Why do my biscuits sometimes turn out dense?
Overworking the dough or adding too much flour can lead to dense biscuits. Mix gently and only until the dough comes together, and remember to pat rather than roll the dough for tender, light Homemade Angel Biscuits.
Can I prepare the dough ahead of time?
Absolutely! After you shape the biscuits, pop them in the fridge (covered) overnight or freeze for longer storage. Just add a couple of minutes to the bake time if baking straight from cold or frozen.
Are Homemade Angel Biscuits suitable for vegetarians?
Yes, this recipe is vegetarian-friendly—the only animal products here are dairy-based (buttermilk and butter). Those with dairy sensitivities can explore plant-based alternatives, though the signature flavor and fluffiness may differ.
Final Thoughts
I genuinely hope you whip up a batch of Homemade Angel Biscuits soon and fill your kitchen with their irresistible aroma. There’s something so satisfying about creating these golden, fluffy biscuits from scratch—and they truly make any meal feel extra-special. So gather your ingredients, invite some friends or family over, and let the warm, buttery magic begin!
Print
Homemade Angel Biscuits Recipe
- Total Time: 1 hour 20 minutes (including rise time)
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
Learn how to make light and fluffy Homemade Angel Biscuits from scratch. These biscuits are tender, buttery, and perfect for any meal.
Ingredients
Dry Ingredients:
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
Other Ingredients:
- ¾ cup cold unsalted butter (cut into small cubes)
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¼ cup warm water (about 110°F)
- 2 cups 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 the flour, sugar, salt, baking powder, and baking soda.
- Combine Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in the yeast mixture and buttermilk until just combined.
- Knead and Shape: Turn the dough out onto a floured surface, knead gently, pat to ¾ inch thick, and cut out biscuits.
- Rise and Bake: Place biscuits on a baking sheet, let rise for 30–45 minutes, then bake at 400°F for 15–18 minutes until golden brown.
Notes
- For extra-flaky layers, fold the dough in half and pat it out again before cutting.
- These biscuits freeze well; freeze before baking and add a few extra minutes to the bake time when ready.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
