Few things in life compare to pulling apart a tender, flaky, and beautifully golden biscuit straight from the oven. Homemade Angel Biscuits are truly a baker’s secret weapon: they merge the best qualities of classic Southern buttermilk biscuits and light, yeasty dinner rolls into one irresistible treat. With a pillowy interior and a melt-in-your-mouth crumb, these biscuits are perfect for breakfast slathered in butter and honey, or as a show-stealing side for any meal. If you’ve never tried making them at home, you’re in for a treat—and possibly your new favorite baking project!
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients come together to create Homemade Angel Biscuits. Each one plays a starring role in crafting that signature fluffy texture, delightful rise, and deliciously rich taste—don’t skimp on quality, and your biscuits will sing!
- Active dry yeast: Adds lovely lift and a subtle, savory depth you don’t get in a typical biscuit.
- Warm water: Wakes up the yeast and gets the magic started—make sure it’s just warm, not hot!
- All-purpose flour: The foundation for a tender crumb and perfect structure, just scoop and level for accuracy.
- Granulated sugar: A touch sweetens the dough and also feeds the yeast for extra fluff.
- Baking powder: Gives a quick lift, boosting those beautiful layers.
- Baking soda: Teams up with buttermilk for extra rise and a light tang.
- Salt: Just enough to make all the flavors pop with every bite.
- Cold unsalted butter: The secret to impossibly flaky layers—keep it chilled!
- Buttermilk: Adds tang, richness, and even more tenderness to every biscuit.
How to Make Homemade Angel Biscuits
Step 1: Proof the Yeast
Start your Homemade Angel Biscuits by dissolving the yeast in warm water. Let it sit for 5 to 10 minutes until it turns wonderfully foamy. This little step might seem extra, but it guarantees your biscuits have just the right amount of airy lightness.
Step 2: Combine Dry Ingredients
Next, whisk together the flour, sugar, baking powder, baking soda, and salt in a big mixing bowl. Each component is essential for taste and texture, so take a moment for a thorough mix—no lumps left behind!
Step 3: Cut in Cold Butter
Add the cold butter cubes to the dry mix, and use a pastry cutter or your fingertips to blend it in until the mixture looks like coarse, buttery crumbs. This is how you create those wonderful layers and pockets that make Homemade Angel Biscuits so fluffy.
Step 4: Add Buttermilk and Yeast Mixture
Stir in the buttermilk and your bubbly yeast mixture. The dough will be a bit sticky—that’s a good sign you’ll get a soft, moist biscuit. Mix just until it all comes together, no need to overwork.
Step 5: Gently Knead and Shape
Turn the dough out onto a lightly floured surface and knead it ever-so-gently, just 3 or 4 times. Pat or roll it to about a half-inch thickness, then cut into rounds using your favorite biscuit cutter. Minimal handling = maximum fluff!
Step 6: Rise
Arrange the cut biscuits on a greased or parchment-lined baking sheet, then cover lightly and let them rise for 30 to 45 minutes. This is where the yeast works its magic, giving you those signature angel-like clouds.
Step 7: Bake
While the biscuits are rising, preheat your oven to 400°F. Bake the biscuits for 12 to 15 minutes, until they’re puffed and golden on top. Try not to sneak one while they’re cooling—the aroma will test your willpower!
How to Serve Homemade Angel Biscuits
Garnishes
A pat of creamy salted butter is the classic finishing touch for Homemade Angel Biscuits. Or try a drizzle of honey, maple syrup, or even a spoonful of your favorite fruit jam for a sweeter edge. For savory lovers, a sprinkle of flaky sea salt or a brush of melted garlic butter as soon as they come from the oven instantly elevates every bite.
Side Dishes
These biscuits are a dream alongside scrambled eggs, smoky bacon, or a bowl of creamy Southern sausage gravy. They’re also incredible with fried chicken, slow-cooked barbecue, or hearty soups and stews—the soft, slightly tangy crumb soaks up sauces like nothing else.
Creative Ways to Present
Stack Homemade Angel Biscuits high on a vintage cake stand for a stunning brunch centerpiece, or tuck them into a basket lined with a cheerful napkin for a homespun touch. They also make wonderful sliders—just split, fill with ham or chicken salad, and you have an irresistible snack for parties or picnics.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep any leftover Homemade Angel Biscuits in an airtight container at room temperature for up to two days. They’ll stay soft and delicious, especially if you add a slice of bread to the container to help retain moisture.
Freezing
Angel Biscuits are made for make-ahead convenience! Let them cool completely, then transfer to a freezer bag or container. Pop them in the freezer, and they’ll keep beautifully for up to two months—simply thaw at room temperature or reheat directly from frozen.
Reheating
For that fresh-baked magic, warm leftover biscuits in a 300°F oven for about 8–10 minutes. You can also pop them in the microwave for a few seconds (wrap them in a damp paper towel if you like a softer biscuit), but the oven will help revive their fluffy, slightly crisp edges.
FAQs
Why are they called Homemade Angel Biscuits?
The name “angel” comes from their feather-light, airy texture—a cross between a biscuit and a dinner roll. With help from both yeast and leavening agents, they’re simply heavenly!
Can I make these biscuits without buttermilk?
Absolutely! If you don’t have buttermilk, stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit for a few minutes. This homemade substitute works perfectly in Homemade Angel Biscuits.
How do I keep my biscuits tall and fluffy?
The secret is minimal handling—don’t overwork the dough—and make sure your butter stays cold right up to baking. Both tricks ensure the signature rise and soft crumb of Homemade Angel Biscuits.
Can I prepare the dough in advance?
Yes! The dough can be assembled, cut into biscuits, and refrigerated overnight on a baking sheet. Simply let the biscuits come to room temperature and rise before baking the next day for fresh-from-the-oven flavor.
What if I don’t have a biscuit cutter?
No worries! A drinking glass, cookie cutter, or even a sharp knife for cutting squares will work just fine. The shape is less important than keeping your cuts clean and not twisting as you press down.
Final Thoughts
Homemade Angel Biscuits bring a little magic to every table, whether you bake them for Sunday brunch or a special family dinner. There’s nothing quite as satisfying as serving up a batch of warm, pillowy biscuits you made yourself. Don’t wait—give them a try and get ready for a flurry of compliments!
Print
Homemade Angel Biscuits Recipe
- Total Time: 1 hour 20 minutes
- Yield: 20 biscuits 1x
- Diet: Vegetarian
Description
These Homemade Angel Biscuits are light, fluffy, and perfect for any meal. Made with buttermilk and yeast, they have a wonderful flavor and texture that will make them a family favorite.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (110°F)
- 5 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter (cut into small cubes)
- 2 cups buttermilk
Instructions
- Dissolve the yeast: In a small bowl, dissolve the yeast in warm water and let sit for 5–10 minutes until foamy.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in butter: Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add wet ingredients: Stir in the buttermilk and the yeast mixture until a sticky dough forms.
- Knead and shape: Turn the dough out onto a floured surface, knead briefly, then pat or roll the dough to about 1/2-inch thickness and cut with a biscuit cutter.
- Rise and bake: Place the biscuits on a baking sheet, let rise, then bake at 400°F (200°C) for 12–15 minutes or until golden brown.
- Serve: Serve warm with butter or honey.
Notes
- For extra rise, keep the butter cold and avoid overworking the dough.
- These biscuits freeze well—just bake and cool completely before storing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
