If you’ve been on the hunt for a truly soul-warming, fluffy, and irresistibly tender biscuit, let me introduce you to the magic of this Homemade Angel Biscuits Recipe. These biscuits feel like a warm hug from your favorite kitchen, crafted from simple pantry staples and a touch of yeast to lift them to airy perfection. Every bite boasts a buttery, melt-in-your-mouth texture with a hint of sweetness that perfectly complements breakfast spreads, hearty soups, or just a generous slather of honey. Get ready to fall in love with biscuits all over again because once you try this recipe, it’s going to become a beloved staple!
Ingredients You’ll Need
The beauty of this Homemade Angel Biscuits Recipe is in its simplicity. Using accessible, straightforward ingredients, each one plays a vital role in creating those soft, golden biscuits we all crave. From the tangy richness of buttermilk to the delicate lift provided by yeast, let’s break down what you’ll be needing:
- 5 cups all-purpose flour: The backbone of the biscuit, providing structure and crumb.
- 1/4 cup granulated sugar: Adds a subtle sweetness that balances the savory elements.
- 1 tablespoon baking powder: Helps to give the biscuits a light, fluffy rise.
- 1 teaspoon baking soda: Works alongside baking powder to ensure the perfect texture.
- 1 teaspoon salt: Enhances all the flavors, making each bite sing.
- 1/2 cup cold unsalted butter, cubed: Adds richness and flaky layers when cut into the flour.
- 1/2 cup shortening: Contributes to tender crumb and keeps biscuits moist.
- 2 teaspoons active dry yeast: A secret ingredient for airy rise and subtle complexity.
- 1/4 cup warm water (about 110°F): Activates the yeast for that perfect lift.
- 2 cups buttermilk: Brings a slight tang and tender softness to the dough.
How to Make Homemade Angel Biscuits Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl. This evenly distributes the leaveners and seasoning, creating the perfect foundation for your biscuits.
Step 2: Cut in Butter and Shortening
Use a pastry blender or two forks to cut in the chilled butter and shortening until the mixture resembles coarse crumbs. This step is crucial for those flaky layers that make every bite delightful.
Step 3: Activate the Yeast
In a separate small bowl, dissolve the active dry yeast in warm water, letting it sit for about 5 minutes until frothy and bubbly. This activation gives the biscuits their unique airy texture.
Step 4: Combine Wet and Dry Ingredients
Add the frothy yeast mixture along with the buttermilk to your dry ingredients. Gently stir until the dough begins to come together—be careful not to overmix, or you might end up with dense biscuits.
Step 5: Knead the Dough
Turn the dough onto a floured surface and knead it very gently 3 to 4 times. This brief kneading binds everything just enough for texture without making the biscuits tough.
Step 6: Roll and Cut
Roll the dough out to about 1-inch thickness. Use a biscuit cutter to cut out your biscuits, re-rolling any scraps to make the most of your dough and minimize waste.
Step 7: Let the Biscuits Rise
Place the cut biscuits on a baking sheet, cover them with a clean towel, and allow them to rise for 30 minutes. This pause lets the yeast work its magic, puffing up the biscuits beautifully.
Step 8: Preheat and Bake
While the biscuits are rising, preheat your oven to 400°F (200°C). Once preheated, bake the biscuits for 15 to 20 minutes until they’re a stunning golden brown on top—your kitchen will start smelling amazing!
Step 9: Serve Warm
Remove from the oven and serve these luscious homemade angel biscuits warm. A pat of butter melting over them or a drizzle of honey takes them straight to comfort food heaven.
How to Serve Homemade Angel Biscuits Recipe
Garnishes
The joy of these Homemade Angel Biscuits Recipe is how well they pair with so many toppings. Think creamy butter, a drizzle of honey, homemade jam, or even a spoonful of clotted cream for an extra indulgent touch. Fresh herbs like thyme or chives sprinkled on top add a lovely pop of color and flavor.
Side Dishes
These biscuits shine alongside hearty breakfast classics like scrambled eggs and crispy bacon, or with a cozy bowl of chicken and vegetable stew for dinner. They’re also fantastic when served with chili or smothered in sausage gravy for a true Southern delight.
Creative Ways to Present
If you want to get a little fancy, slice your homemade angel biscuits horizontally and layer them with smoked ham and cheese for a biscuit sandwich. Alternatively, try turning them into mini sliders or serve them alongside a fresh fruit salad for a brunch centerpiece that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover biscuits in an airtight container at room temperature for up to two days. This keeps them soft and ready for a quick snack or breakfast the next day.
Freezing
You can freeze these biscuits once they’re completely cooled. Wrap them individually in plastic wrap, then place them in a freezer bag. They keep well frozen for up to three months, perfect for planning ahead or saving extras for later.
Reheating
To reheat, simply warm them in the oven at 350°F for about 10 minutes or microwave for 20-30 seconds wrapped in a damp paper towel to revive that fresh-from-the-oven softness.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk, the tangy acidity of buttermilk is key for tenderizing the biscuit dough and adding that signature flavor. If you don’t have buttermilk, mixing regular milk with a tablespoon of lemon juice or vinegar and letting it sit for 5 minutes works as a good alternative.
What makes these biscuits different from regular biscuits?
The addition of yeast in this Homemade Angel Biscuits Recipe is a game changer. It creates a lighter, airier texture with a delicate crumb that sets these apart from standard biscuits relying solely on baking powder and baking soda.
Can I make these biscuits vegan?
To make them vegan, you’d need to replace the butter and shortening with plant-based alternatives and swap buttermilk for a vegan milk mixed with lemon juice or vinegar. However, the yeast and rising process remain the same, so expect slightly different flavors and textures.
How thick should I roll out the dough?
The dough should be rolled out to about 1-inch thickness. This thickness ensures the biscuits bake evenly while staying soft and fluffy inside without drying out.
Is it okay to let the dough rise longer than 30 minutes?
Allowing the dough to rise longer can deepen the flavor and make the biscuits even fluffier, but be careful not to over-rise as the dough could become too soft to handle or collapse during baking.
Final Thoughts
There is something so comforting and satisfying about baking from scratch, and this Homemade Angel Biscuits Recipe brings that joy right to your kitchen. Fluffy, tender, and bursting with buttery goodness, these biscuits are sure to become a new favorite for breakfast, brunch, or any time you crave a little homemade love. Lace up your apron and give this recipe a try—you’ll be rewarded with biscuits that feel like a slice of heaven.
Print
Homemade Angel Biscuits Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Homemade Angel Biscuits are light, fluffy, and tender biscuits made with a combination of yeast and baking powder for a unique rise and texture. These biscuits feature a buttery flavor and a soft crumb, perfect for breakfast or as a side for any meal.
Ingredients
Dry Ingredients
- 5 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Fats
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup shortening
Yeast Mixture
- 2 teaspoons active dry yeast
- 1/4 cup warm water (about 110°F)
Liquids
- 2 cups buttermilk
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Cut in Fats: Use a pastry blender or two forks to cut the cold unsalted butter and shortening into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Dissolve Yeast: In a small bowl, dissolve the active dry yeast in the warm water (about 110°F) and let it sit for 5 minutes until it becomes frothy, indicating the yeast is active.
- Combine Wet Ingredients: Add the frothy yeast mixture and buttermilk to the flour and fat mixture. Stir gently just until the dough starts to come together; avoid overmixing.
- Knead Dough: Turn the dough out onto a floured surface and knead gently 3 to 4 times to ensure the ingredients are fully combined and the dough is smooth.
- Roll and Cut: Roll the dough to about 1-inch thickness. Using a biscuit cutter, cut out biscuits. Re-roll the scraps as needed to make the remaining biscuits.
- Let Rise: Place the cut biscuits on a baking sheet. Cover them with a clean towel and allow them to rise for 30 minutes in a warm spot until slightly puffed.
- Preheat Oven: While the biscuits are rising, preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking.
- Bake: Bake the biscuits in the preheated oven for 15 to 20 minutes or until they turn golden brown on top.
- Serve: Remove the biscuits from the oven and serve warm with butter, honey, or your favorite spread for a delightful treat.
Notes
- Use cold butter and shortening to achieve flaky layers in the biscuits.
- Be careful not to overmix the dough to keep the biscuits tender.
- Make sure the water for dissolving yeast is about 110°F to activate the yeast properly without killing it.
- Biscuits can be stored in an airtight container for 2 days or frozen for longer storage.
- Re-rolling scraps too many times can make the biscuits tougher; try to minimize re-rolling.
- Allowing the dough to rise adds a slight yeast flavor and extra fluffiness to the biscuits.
