If you’ve never experienced the glorious meeting point of a Southern buttermilk biscuit and a feathery yeast roll, let me introduce you to Homemade Angel Biscuits. This is the biscuit your grandma might have made for special company, but the method is simple enough for a weekend breakfast treat. Picture cloud-soft layers, a tender crumb that practically begs for a slab of butter, and a touch of sweetness that plays so well with honey. No matter if you’re a seasoned baker or just getting started, these fluffy gems will make you the biscuit hero of your kitchen.

Homemade Angel Biscuits Recipe - Recipe Image

Ingredients You’ll Need

Homemade Angel Biscuits really let a few honest ingredients shine, and each one brings something unique to the table. Let’s take a look at why each plays a starring role in making these biscuits so incredibly irresistible.

Active dry yeast: Gives these biscuits their famous lift and a whisper of that classic yeast aroma.
Warm water (110°F): Wakes up the yeast and gets your dough nice and airy.
All-purpose flour: The sturdy base that gives structure without heaviness.
Granulated sugar: Adds a gentle sweetness that enhances flavor and feeds the yeast.
Baking powder: Supplies instant rise and makes sure the biscuits bake up light.
Baking soda: Works with the buttermilk to add tenderness and a faint tang.
Salt: Essential for flavor, making every bite sing.
Cold unsalted butter (cubed): The secret behind ultra-flaky, melt-in-your-mouth biscuit layers.
Buttermilk (cold): Lends signature richness and that irresistible Southern tang.

How to Make Homemade Angel Biscuits

Step 1: Activate the Yeast

Start by dissolving your active dry yeast in warm water—about 110°F is perfect. Give it a gentle stir and let it sit for about 5 minutes. Once it starts to look a bit foamy on top, you’ll know the yeast is alive and ready to work its magic, promising those dreamy, high-rise biscuits.

Step 2: Make the Dry Mix

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step is key for even distribution—nobody wants a salty patch or a dense bite! Whisking also aerates your flour a bit, making for lighter biscuits in the end.

Step 3: Cut in the Butter

Drop in your cold cubed butter. Use a pastry cutter or your fingers to work the butter in, pinching and mixing until everything looks like coarse crumbs with a few pea-size bits of butter. These pockets of butter will steam as they bake, creating the layers Homemade Angel Biscuits are famous for.

Step 4: Bring the Dough Together

Pour in the foamy yeast mixture and the cold buttermilk. Stir gently until a soft dough forms—it shouldn’t look perfectly smooth and that’s okay! Over-mixing can make your biscuits tough, so just blend until everything’s moistened and coming together.

Step 5: Roll, Cut, and Rise

Turn your dough out onto a lightly floured surface and give it a gentle knead 3 or 4 times—just enough to help it hold together. Roll the dough out to about 3/4-inch thickness and cut using a biscuit cutter (or a glass if you don’t have one). Arrange your biscuits with their sides touching on a parchment-lined baking sheet. Cover them with a clean towel and let them rise in a warm spot for 30 to 45 minutes. This is the secret to that signature pillow-soft texture in Homemade Angel Biscuits.

Step 6: Bake to Golden Perfection

While the biscuits rise, get your oven nice and hot at 400°F. Once ready, bake the biscuits for 12 to 15 minutes. Keep an eye out for a golden glow on top—they should be firm but still look invitingly soft. For an extra touch, brush the tops with melted butter right out of the oven. Serve them warm, and watch them disappear!

How to Serve Homemade Angel Biscuits

Garnishes

Nothing highlights the delicate crumb and mild tang of Homemade Angel Biscuits quite like a simple slather of good quality butter or a drizzle of local honey. For a spirited twist, try a dollop of your favorite fruit preserves, or a sprinkle of flaky salt for that trendy restaurant touch.

Side Dishes

Pair Homemade Angel Biscuits with classics like creamy scrambled eggs, crisp bacon, or even fried chicken for an unapologetically Southern experience. They’re also wonderful alongside soups and stews, ready to sop up every last drop of rich broth.

Creative Ways to Present

Biscuit sandwiches are a thing of beauty—layer slices of country ham or sharp cheddar inside a split angel biscuit for an easy brunch mainstay. For dessert, try them split with a scoop of vanilla ice cream and a spoonful of fresh berries. The sky’s the limit when you start with these fluffy beauties!

Make Ahead and Storage

Storing Leftovers

If you have any biscuits left (a rare occurrence), let them cool completely, then tuck them into an airtight container or a zipper bag. They’ll stay tender for up to two days at room temperature, perfect for a quick breakfast or midnight snack.

Freezing

Have a busy week ahead? You can freeze Homemade Angel Biscuits before or after baking. Place unbaked biscuits on a tray to freeze solid, then transfer to a bag—bake directly from frozen with a few extra minutes in the oven. Baked biscuits can also be frozen; just let them cool first and wrap tightly.

Reheating

For that “just baked” flavor, reheat biscuits on a baking sheet in a 350°F oven for about 8 minutes. If you’re short on time, a quick zap in the microwave works too—just 15 seconds will refresh a single biscuit and bring back its tenderness.

FAQs

Why do Angel Biscuits use both yeast and baking powder?

This clever combo gives you the best of both worlds: yeast creates a lofty rise and subtle complexity, while baking powder promises lightness and quick lift. It’s what makes Homemade Angel Biscuits so uniquely fluffy and tender.

Can I use self-rising flour?

You can, but skip the added salt and baking powder to avoid overdoing it. Keep in mind that results may vary slightly in texture and rise.

What kind of buttermilk is best?

Full-fat buttermilk gives the richest flavor and softest crumb, but low-fat will still work beautifully. If you don’t have buttermilk, you can make a quick substitute by mixing a tablespoon of lemon juice or vinegar into 3/4 cup of milk and letting it sit for 5 minutes.

How can I make these biscuits vegan?

You can swap the butter for cold plant-based butter and use a non-dairy milk soured with vinegar. Just be sure to check your yeast, as some brands may use animal-derived processing agents.

Can I halve or double the recipe?

Absolutely! This recipe halves or doubles easily—just watch your rising and baking times if you’re making smaller or larger batches.

Final Thoughts

Homemade Angel Biscuits are much more than a recipe—they’re the gateway to countless memorable meals and cozy kitchen moments. Once you taste them warm from the oven, with their impossibly soft crumb and golden tops, you’ll find yourself coming back to this recipe time and again. So preheat your oven, flour up your favorite rolling pin, and get ready to experience the magic for yourself—you deserve it!