If you have ever dreamed of the perfect biscuit that combines fluffiness and flakiness with a subtle hint of yeast, then you’re in for a treat with this Homemade Angel Biscuits Recipe. These biscuits are like the love child of classic Southern biscuits and soft dinner rolls, delivering a tender crumb and a golden crust that will have everyone asking for seconds. The magic lies in the joyful dance of yeast and baking powder working together to create layers of airy goodness that melt in your mouth. Trust me, once you try this Homemade Angel Biscuits Recipe, your breakfast, brunch, or dinner table will never be the same again!
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret behind the irresistible taste and texture of these biscuits. Each component plays a vital role: from the yeast that adds a delicate rise to the cold butter that creates those dreamy flaky layers.
- Active dry yeast: Provides a gentle rise and subtle tang, key for that light fluffiness.
- Warm water (110°F): Activates the yeast without killing it, ensuring perfect fermentation.
- All-purpose flour: The sturdy base that gives structure to the biscuits.
- Granulated sugar: Adds just a whisper of sweetness to balance the flavors.
- Baking powder: Works alongside yeast to enhance the light and airy texture.
- Baking soda: Reacts with buttermilk to give tenderness and a perfect crumb.
- Salt: Enhances and balances all the flavors beautifully.
- Cold unsalted butter: The star for flaky layers and rich flavor when cut into the dough.
- Buttermilk: Adds moisture, tang, and richness that makes these biscuits so irresistible.
How to Make Homemade Angel Biscuits Recipe
Step 1: Activate the yeast
Start by dissolving the active dry yeast in warm water heated to around 110 degrees Fahrenheit. Let it sit until it’s foamy and alive, usually 5 to 10 minutes. This little bubbling miracle tells you the yeast is ready to make your biscuits fluffy and light, setting the stage for a stunning rise.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This blend ensures your biscuits get the perfect lift and flavor balance. Having the dry ingredients well combined before adding butter is key for even texture throughout.
Step 3: Cut in the cold butter
Now, add the cold unsalted butter cubes and cut them into the flour mixture using a pastry cutter or your fingers. Work quickly until the mixture resembles coarse crumbs. The bits of butter in different sizes will melt during baking and create those much-loved flaky layers.
Step 4: Combine wet and dry ingredients
Pour in the yeast mixture and cold buttermilk, stirring gently until just combined. The dough will be soft and a little sticky — don’t overmix here, or your biscuits might turn out tough. This tender dough holds all the promise of those heavenly layers.
Step 5: Knead and fold for flakiness
Turn the dough onto a lightly floured surface and knead gently 2 or 3 times. Pat it into a half-inch thick rectangle, fold it in half, then pat it out again. Repeat this folding and patting once more to develop flaky layers. It’s worth the little extra effort for that tender, airy crumb that defines the Homemade Angel Biscuits Recipe.
Step 6: Cut and let rise
Roll or pat your dough out to about three-quarters of an inch thick, then cut with a 2-inch biscuit cutter. Place the biscuits close together on a parchment-lined baking sheet or in a greased cast iron skillet. Cover them and let rise in a warm spot for 30 to 45 minutes. This rise gives your biscuits a wonderful puffiness and lightness.
Step 7: Bake to golden perfection
Preheat your oven to 400 degrees Fahrenheit and bake the biscuits for 15 to 18 minutes, until they’re golden brown on top. As the scent fills your kitchen, you’ll know the wait was well worth it. Serve them warm to enjoy every flaky, fluffy bite.
How to Serve Homemade Angel Biscuits Recipe
Garnishes
Nothing elevates freshly baked biscuits like a pat of cold butter slowly melting atop warm layers. For extra charm, a drizzle of honey or your favorite artisanal jam adds delightful sweetness that perfectly complements the biscuits’ tender crumb.
Side Dishes
These biscuits pair beautifully with Southern classics like creamy gravy, crispy fried chicken, or smoky BBQ. For breakfast, serve alongside scrambled eggs and bacon for a comforting, flavorful start to your day that will have your family swooning.
Creative Ways to Present
If you want to impress your guests, slice a warm biscuit in half, fill it with fried green tomatoes and pimento cheese, or make mini biscuit sandwiches using smoked turkey and spicy mustard. These creative twists make the Homemade Angel Biscuits Recipe a versatile star at any meal.
Make Ahead and Storage
Storing Leftovers
Leftover biscuits stay moist and delicious when stored in an airtight container at room temperature for up to two days. Reheating gently will revive their soft, flaky texture so they taste freshly baked.
Freezing
For longer storage, you can freeze unbaked biscuits after shaping them. Just cover the tray tightly with plastic wrap and foil, then freeze for up to one month. When ready, thaw overnight in the refrigerator and bake as usual for fresh-from-the-oven results.
Reheating
To reheat, pop leftover biscuits in a preheated 350-degree oven for about 10 minutes or microwave on low for 20 to 30 seconds. This renews their warmth and enhances that irresistible flaky softness.
FAQs
What makes these biscuits “angel” biscuits?
The name comes from their light, fluffy texture created by the combination of yeast and baking powder. This unique blend makes them fluffier and more tender than traditional biscuits—almost heavenly in taste.
Can I use regular milk instead of buttermilk?
Buttermilk’s acidity reacts with baking soda to tenderize the biscuits and add flavor, so while you can substitute regular milk, adding a tablespoon of lemon juice or vinegar per cup helps mimic buttermilk’s effect.
Do I really need to fold the dough multiple times?
Yes! Folding and patting the dough creates layers of butter and dough, which bake into those flaky, tender layers that are signature to this recipe. Skipping this step can lead to denser biscuits.
Can I make these biscuits vegan?
To make a vegan version, use plant-based butter and a non-dairy buttermilk substitute, such as almond milk mixed with lemon juice. You’ll also want to ensure your yeast is vegan-friendly, which it generally is.
How do I store leftover biscuits to keep them fresh?
Store biscuits in an airtight container at room temperature for up to two days. For longer storage, freezing is a great option. Just reheat thoughtfully to preserve their soft texture.
Final Thoughts
Making the Homemade Angel Biscuits Recipe is like gifting your kitchen a moment of pure joy. The delicate balance of yeast and classic biscuit flavors comes together in a way that feels special yet comforting. Whether you’re serving them for a weekend brunch, a family dinner, or just because you love good bread, these biscuits are guaranteed to bring smiles all around. So, grab your ingredients, dive in, and share the love baked into every fluffy, flaky bite!
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Homemade Angel Biscuits Recipe
- Prep Time: 25 minutes (plus 30–45 minutes rising time)
- Cook Time: 18 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 biscuits
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Homemade Angel Biscuits are a delightful hybrid between traditional flaky biscuits and soft dinner rolls, enriched with yeast for extra lift and texture. These Southern American-style biscuits boast a tender crumb with flaky layers, perfect for serving warm alongside butter, jam, or honey. Their make-ahead convenience makes them an excellent choice for busy mornings or special brunches.
Ingredients
Yeast Mixture
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons warm water (110°F)
Dry Ingredients
- 5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Butter and Liquids
- 1 cup cold unsalted butter (cut into small cubes)
- 2 cups buttermilk
Instructions
- Dissolve Yeast: In a small bowl, dissolve the active dry yeast in 2 tablespoons of warm water (110°F). Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 5 cups of all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt to ensure even distribution of leavening agents and seasoning.
- Cut in Butter: Incorporate 1 cup of cold unsalted butter, cut into small cubes, into the dry mixture using a pastry cutter or your fingers. Continue until the mixture resembles coarse crumbs, with small pea-sized pieces of butter remaining.
- Add Wet Ingredients: Stir in the foamy yeast mixture and 2 cups of buttermilk just until combined. The dough will be soft and slightly sticky; avoid overmixing to keep the biscuits tender.
- Knead and Fold Dough: Turn the dough onto a lightly floured surface and gently knead it 2–3 times. Pat the dough into a 1/2-inch thick rectangle, fold it in half, then pat out again. Repeat this folding process once more to create flaky layers.
- Shape Biscuits: Roll or pat the dough to about 3/4-inch thickness and cut out biscuits with a 2-inch biscuit cutter. Place the biscuits close together on a parchment-lined baking sheet or in a greased cast iron skillet for moist sides.
- Let Rise: Cover the biscuits and allow them to rise in a warm spot for 30–45 minutes until slightly puffy, which helps develop a light texture.
- Preheat Oven and Bake: Preheat your oven to 400°F (200°C). Bake the risen biscuits for 15–18 minutes until golden brown on top.
- Serve: Serve the biscuits warm with butter, jam, or honey for a comforting treat.
Notes
- Angel biscuits combine the fluffy texture of dinner rolls with the flaky layers of traditional biscuits due to the use of yeast.
- For make-ahead preparation, shape the biscuits and refrigerate them overnight. Bake directly from the fridge the next day, adding a few extra minutes to the baking time.
