If you’re searching for a biscuit that strikes the perfect balance between fluffy, tender, and slightly sweet, then you’re in for a treat with this Homemade Angel Biscuits Recipe. These heavenly biscuits boast a delicate crumb and golden crust that melt in your mouth, making them an absolute standout at breakfast, brunch, or even alongside dinner. With the magic touch of yeast and buttermilk, each bite feels like a warm hug — a simple recipe that transforms everyday ingredients into something extraordinary. Trust me, once you try these angelic biscuits, they’ll quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
To create the perfect batch of Homemade Angel Biscuits Recipe, you’ll need just a handful of straightforward ingredients that each play an essential role. From the tangy buttermilk to the cold butter that creates those irresistible flaky layers, every component contributes to the biscuit’s lush texture and flavor.
- 2 1/4 teaspoons active dry yeast: This yeast helps give the biscuits a light, airy rise and a subtle depth of flavor.
- 1/4 cup warm water (110°F): Warm to activate the yeast properly without killing it.
- 5 cups all-purpose flour: The foundation for the dough, providing structure and chew.
- 3 tablespoons granulated sugar: Adds just a touch of sweetness to enhance the flavor.
- 1 tablespoon baking powder: Assists with leavening to keep the biscuits fluffy.
- 1 1/2 teaspoons baking soda: Reacts with buttermilk to give extra lift and a tender crumb.
- 1 1/2 teaspoons salt: Enhances all flavors and balances sweetness.
- 1 cup cold unsalted butter (cut into small cubes): The key to rich, flaky layers and a tender crumb.
- 2 cups buttermilk: Offers moisture, tang, and reacts chemically to create softness.
How to Make Homemade Angel Biscuits Recipe
Step 1: Activate the Yeast
Start by dissolving the active dry yeast into the warm water. Let it sit for about 5 minutes until it’s foamy and alive — this step ensures your biscuits will rise beautifully and gain that signature fluffy texture.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Mixing these dry ingredients first guarantees an even distribution of leavening agents and seasoning throughout your dough.
Step 3: Cut in the Butter
Add the cold butter cubes to the dry mix. Then, with a pastry cutter or just your fingers, work the butter into the flour until the mixture looks like coarse crumbs. The butter should remain cold and form tiny pockets to create flaky layers when baked.
Step 4: Add Wet Ingredients and Form Dough
Pour in the buttermilk and the yeast mixture all at once. Stir gently until the dough just comes together — don’t overmix, or your biscuits could turn dense. This tender dough is ready for a gentle knead on a floured surface.
Step 5: Knead and Shape
Turn the dough onto a floured countertop and knead softly a few times to bring it all together. Then roll or pat it into a half-inch-thick rectangle, perfect for cutting out biscuits.
Step 6: Cut and Arrange
Using a round biscuit cutter, stamp out your biscuits and place them on a parchment-lined baking sheet. Position them closely for soft sides or spaced apart if you want a delightful crunch on each edge. Cover with a kitchen towel for the next rise.
Step 7: Let Them Rise
Allow the biscuits to rest at room temperature for 30 to 45 minutes, letting the dough rise and develop a lighter texture. This patience pays off with an irresistibly tender bite.
Step 8: Bake to Perfection
Preheat your oven to 400°F, then bake the biscuits for 12 to 15 minutes until they turn a gorgeous golden brown. The aroma alone will have you eager to dig in!
How to Serve Homemade Angel Biscuits Recipe
Garnishes
Serve these biscuits warm, slathered with butter that melts upon contact, or drizzle them with honey for a touch of natural sweetness. Fruit jams and preserves also pair beautifully, adding bursts of flavor that complement the biscuit’s subtle tang.
Side Dishes
Homemade Angel Biscuits Recipe shine alongside hearty breakfasts with scrambled eggs, crispy bacon, or sausage gravy. They also elevate lunch and dinner plates, especially paired with soups, stews, or a fresh salad for a comforting meal.
Creative Ways to Present
Try splitting the biscuits and making mini sandwiches filled with creamy chicken salad or pulled pork. For an indulgent treat, layer them with whipped cream and fresh berries to create a delightful dessert biscuit shortcake.
Make Ahead and Storage
Storing Leftovers
Wrapped tightly in plastic wrap or stored in an airtight container, leftover biscuits keep well at room temperature for up to two days. This makes it easy to enjoy them fresh without having to bake a new batch every day.
Freezing
To preserve a batch for longer, freeze unbaked biscuits arranged on a tray until solid, then transfer to a freezer-safe bag. You can bake them directly from frozen by adding a few extra minutes to bake time and letting them rise slightly before baking.
Reheating
Warm leftover biscuits in a preheated oven at 350°F for 5 to 10 minutes to revive their flaky texture and soft interior. Avoid the microwave if possible to maintain their original charm!
FAQs
Can I use regular milk instead of buttermilk in this Homemade Angel Biscuits Recipe?
Buttermilk’s acidity reacts with the baking soda to tenderize the biscuits and contribute to their rise, so while you can substitute regular milk, you may want to add a tablespoon of lemon juice or vinegar to mimic the tang and help with texture.
Why do these biscuits require yeast along with baking powder and soda?
The yeast adds a subtle complexity to the flavor and enhances the airy, light texture of the biscuits, elevating them beyond typical quick biscuits that rely solely on chemical leaveners.
Can I make these biscuits dairy-free?
Yes! Substitute butter with a dairy-free margarine and buttermilk with a mixture of plant-based milk and lemon juice to achieve similar results, though the flavor will be slightly different.
Should I refrigerate the dough before baking?
You can refrigerate the dough overnight to bake fresh biscuits in the morning. Just ensure it’s well covered, and allow it to come to room temperature before shaping and baking.
What is the key to getting flaky layers in these biscuits?
Using cold butter cut into the flour and handling the dough gently without overmixing encourages pockets of steam during baking, which create the delightful flaky layers we all love.
Final Thoughts
There’s something truly special about the way these Homemade Angel Biscuits Recipe bring comfort and joy to the table with each soft, buttery bite. They’re the kind of recipe that invites you to gather friends and family, slow down, and savor simple deliciousness. I can’t wait for you to try making them yourself — I promise they’ll bring a little extra sunshine to your day.
Print
Homemade Angel Biscuits Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Homemade Angel Biscuits are fluffy, tender yeast biscuits made with buttermilk and cold butter, offering a delightful texture and rich flavor. Perfectly golden and soft on the inside, these biscuits are an excellent accompaniment to breakfast or dinner, and easy to make from scratch using simple ingredients.
Ingredients
Yeast Mixture
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
Dry Ingredients
- 5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
Wet Ingredients and Fat
- 1 cup cold unsalted butter (cut into small cubes)
- 2 cups buttermilk
Instructions
- Activate the yeast: In a small bowl, dissolve the active dry yeast in the warm water (110°F). Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure an even distribution of leavening agents and seasoning.
- Incorporate the butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces, which helps create flaky layers.
- Add wet ingredients: Pour in the buttermilk and the yeast mixture to the crumbly flour and butter mixture. Stir gently just until the dough comes together without overmixing to maintain tenderness.
- Knead the dough: Turn the dough out onto a floured surface and knead gently a few times to bring the dough into a smooth ball, being careful not to overwork it.
- Shape and cut biscuits: Roll or pat the dough out to about 1/2-inch thickness. Use a round biscuit cutter to cut out biscuits. Place the biscuits on a parchment-lined baking sheet—close together if you prefer soft sides, or spaced apart for crisper edges.
- Let the biscuits rise: Cover the biscuits lightly with a kitchen towel and allow them to rise at room temperature for 30 to 45 minutes until slightly puffed.
- Preheat the oven: While the biscuits rise, preheat your oven to 400°F (200°C).
- Bake: Bake the biscuits in the preheated oven for 12 to 15 minutes or until they turn golden brown on top.
- Serve warm: Remove from the oven and serve warm with butter, honey, or jam for a delicious treat.
Notes
- These biscuits can be made ahead of time and refrigerated overnight before baking for convenience and enhanced flavor.
- For extra flaky layers, gently fold the dough over itself a few times before cutting the biscuits.
