If you’re searching for a biscuit recipe that effortlessly blends flaky layers with a soft, tender crumb, you have to try this Angel Biscuits Recipe. It’s a little magical how simple ingredients like flour, butter, and buttermilk come together with a sprinkle of yeast to create biscuits that rise beautifully and melt in your mouth. Whether you’re pairing them with breakfast favorites or enjoying them fresh from the oven with butter, these biscuits elevate any meal with their delicate, airy texture and golden crust. Trust me, once you make these, you’ll wonder how you ever lived without the charm of this Angel Biscuits Recipe in your recipe box.

Ingredients You’ll Need

These ingredients might look straightforward, but each one plays a crucial role in crafting that perfect biscuit texture and flavor. From the tangy buttermilk that tenderizes the dough to the cold butter that creates those irresistible flaky layers, prepare to be amazed by how these pantry staples transform.

2 ¾ cups all-purpose flour: The backbone of any biscuit, providing structure and a tender crumb when balanced right.
2 tablespoons granulated sugar: Adds just a touch of sweetness to balance the flavors without overpowering.
2 teaspoons baking powder: A key leavening agent that helps the biscuits rise light and fluffy.
½ teaspoon baking soda: Reacts with buttermilk’s acidity to create lift and a delicate crumb.
1 teaspoon kosher salt: Enhances every flavor and balances the richness of the butter.
1 packet (2 ¼ teaspoons) rapid-rise yeast: The secret behind these biscuits’ amazing height and airy texture.
½ cup unsalted butter, cold and cut into cubes: When cut into the flour, it creates those flaky, buttery layers we all crave.
¼ cup shortening: Works alongside butter to make the biscuits tender and flaky without weighing them down.
1 cup buttermilk (or milk + 1 tablespoon vinegar): Adds moisture, tang, and helps activate the baking soda for a perfect rise.

How to Make Angel Biscuits Recipe

Step 1: Mix Dry Ingredients

Start by whisking together the flour, sugar, baking powder, baking soda, salt, and yeast in a large bowl. This ensures the leavening agents and seasonings are evenly distributed so your biscuits rise beautifully and have a consistent flavor throughout.

Step 2: Cut in Butter and Shortening

Next, add the cold butter and shortening cubes to the flour mix. Using a pastry cutter or fork, cut them in until the mixture looks like pea-sized crumbs. This is the key step that creates those flaky layers — the cold fat melts during baking, leaving behind tiny pockets of air.

Step 3: Add Buttermilk

Pour in the buttermilk and gently stir until the dough just comes together. Be careful not to overwork it — the dough should be slightly shaggy but hold together. Overmixing will develop gluten, making your biscuits tough rather than tender.

Step 4: Form Layers

Turn the dough onto a floured surface and pat it into a 1-inch square. Now comes the fun part: fold the dough over itself 2 to 3 times, patting it down between folds. This folding technique creates layers that give Angel Biscuits their signature flaky texture.

Step 5: Cut Biscuits

Use a biscuit cutter to cut the dough into approximately 12 rounds. Be sure to press straight down without twisting, as twisting can seal the edges and reduce the rise during baking.

Step 6: Rest the Dough

Place the biscuit rounds on a baking sheet and cover with a clean towel. Let them rest for 30 to 60 minutes — this allows the yeast to activate and the biscuits to rise just before baking.

Step 7: Bake

Preheat your oven to 425°F (220°C). Bake the biscuits for 15 to 20 minutes, watching for that perfect golden-brown exterior. The warmth and aroma filling your kitchen at this point is nothing short of heavenly.

Step 8: Serve

Right out of the oven, brush your Angel Biscuits with melted butter to add extra shine and flavor. Serve them warm for the best experience — the delicate layers and buttery richness really shine through.

How to Serve Angel Biscuits Recipe

Garnishes

Angel Biscuits shine on their own, but a pat of herb-infused butter or a drizzle of honey can turn them into something truly special. Freshly chopped chives, a sprinkle of sea salt, or a smear of creamy jam also make delightful finishing touches that add dimension without overshadowing the biscuits’ delicate flavor.

Side Dishes

These biscuits are irresistibly versatile. Pair them with savory staples like Southern fried chicken, sausage gravy, or scrambled eggs for breakfast. They also work beautifully alongside chili, soups, or stews, soaking up rich broths and making every bite deeply satisfying.

Creative Ways to Present

Why not turn your Angel Biscuits into a fun finger food? Slice them in half and stuff with crispy bacon, scrambled eggs, and cheese for mini breakfast sliders. Or serve them open-faced topped with smoked salmon and a dollop of crème fraîche for an elegant brunch twist — the possibilities are endless.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container at room temperature for up to two days. To keep that fresh-baked texture, warm them briefly in the oven before serving — it’s like bringing them back to life.

Freezing

Angel Biscuits freeze beautifully. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Frozen biscuits will keep well for up to 3 months. When you’re ready to enjoy, let them thaw overnight in the refrigerator or gently reheat directly from frozen in a warm oven.

Reheating

For best results, reheat your biscuits in the oven at 350°F (175°C) for 8 to 10 minutes. This restores their flaky exterior and tender crumb much better than a microwave, which can make them rubbery.

FAQs

Can I use regular yeast instead of rapid-rise yeast in this Angel Biscuits Recipe?

Yes, you can use regular active dry yeast, but it will require a longer rise time, usually about 1 to 2 hours, instead of the 30 to 60 minutes recommended for rapid-rise yeast. The texture will still be lovely but plan for more prep time.

Can I substitute the shortening with all butter?

Absolutely! Using all butter will add extra buttery flavor, but because butter has more water than shortening, your biscuits may spread slightly more and be a bit less tender. The combination of butter and shortening here balances flavor and texture beautifully.

What if I don’t have buttermilk?

No worries! You can make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 to 10 minutes until slightly curdled before using in the recipe.

Why do the biscuits need to rest before baking?

Resting allows the yeast to activate fully, giving the biscuits an extra boost of rise and developing their light airy texture. Skipping this step could result in denser biscuits.

Can I make these biscuits vegan?

While this Angel Biscuits Recipe relies on butter and buttermilk, you can try substituting vegan butter and using plant-based milk with lemon juice or vinegar for acidity. Results may vary slightly, but with a bit of experimentation, you can create a tasty vegan version!

Final Thoughts

There is something truly special about homemade biscuits fresh from the oven, and this Angel Biscuits Recipe captures that magic perfectly. With simple ingredients, a little folding love, and a bit of patience, you’ll have buttery, fluffy biscuits that steal the show every time. I can’t wait for you to try them and feel that joy of baking something delightful from scratch — your family and friends will thank you endlessly!