Name: Angel Biscuits Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Southern American
Ingredients: 2 ½ cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; 1 teaspoon salt; ½ cup cold unsalted butter, cubed; 1 packet (2 ¼ teaspoons) active dry yeast; ¼ cup warm water (about 110°F); 1 cup buttermilk

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If you’re searching for a biscuit that rises high, stays supremely fluffy, and has a beautifully tender crumb with a hint of yeasty flavor, look no further than this Angel Biscuits Recipe. It truly gives you the best of all biscuit worlds: the magic of buttermilk softness, the golden crust we all crave, and just the right amount of sweetness. From big Southern gatherings to lazy Sunday mornings, these biscuits turn any meal into something downright special.

Ingredients You’ll Need

The Angel Biscuits Recipe keeps things straightforward, relying on a handful of classic ingredients. Each one pulls its weight, whether adding lift, flavor, or that irresistible golden hue.

All-purpose flour: Offers just the right amount of structure for light, high-rising biscuits without making them dense.
Granulated sugar: Adds a gentle sweetness, balancing out the tang of the buttermilk and the savory undertones.
Baking powder: A crucial leavener that helps the biscuits puff up beautifully in the oven.
Baking soda: Partners with the buttermilk to give tenderness and that perfect crumb.
Salt: Essential for enhancing every flavor in the recipe—don’t skip it!
Cold unsalted butter (cubed): The secret to flaky layers; make sure it’s cold for best results.
Active dry yeast: Brings an airy lift and subtle complexity you won’t find in typical biscuits.
Warm water: Activates the yeast; just be sure it’s not too hot or too cold.
Buttermilk: Delivers signature Southern tang and keeps the biscuits moist and plush.

How to Make Angel Biscuits Recipe

Step 1: Proof the Yeast

Start by dissolving the yeast in warm water in a small bowl. Give it a gentle stir and set it aside for about 5 to 10 minutes, just until it’s beautifully foamy. This quick step ensures your yeast is lively and ready to give these biscuits their treasured rise and fluffy texture.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking does more than combine—it aerates the ingredients a bit, starting the whole “light and lofty” journey these biscuits are known for.

Step 3: Cut in the Butter

Add those cold cubes of butter to your dry mixture and use a pastry cutter, fork, or even your fingertips to work them in. Aim for a texture that looks a bit like coarse crumbs or small peas. The goal is little pockets of butter that melt and create layers.

Step 4: Combine Wet and Dry

Stir the bubbly yeast mixture and buttermilk into your dry-butter mix until just combined. The dough will be shaggy and somewhat sticky—that’s perfect! Avoid overmixing to keep the crumb as tender as possible.

Step 5: Shape the Dough

Turn your dough out onto a well-floured surface. Gently knead just 2 or 3 times—just enough to bring the dough together. Pat it out to about ¾-inch thickness, then cut with a biscuit cutter for those classic rounds.

Step 6: Arrange and Rise

Arrange your biscuits on a parchment-lined baking sheet. Place them close together for soft edges or space them out a bit if you like crispy sides. Cover lightly and let them rise in a cozy spot for 30 to 45 minutes. This is where the magic of the Angel Biscuits Recipe really happens!

Step 7: Bake until Golden

Preheat the oven to 400°F. Slide your tray in and bake the biscuits for 12 to 15 minutes, or until the tops are a beautiful golden brown. Brush with a little melted butter, if you’d like an even more irresistible finish. Serve warm and watch them vanish!

How to Serve Angel Biscuits Recipe

Garnishes

A swipe of salted butter on a just-baked biscuit is pure bliss, but don’t stop there! Drizzle with honey or add a dollop of homemade jam for a sweet touch, or even sprinkle with flaky sea salt if you’re feeling fancy. These simple touches highlight the rich flavor of this Angel Biscuits Recipe.

Side Dishes

Angel biscuits play well with all your breakfast favorites, from crisp bacon and scrambled eggs to rich gravies and fried chicken. Try them alongside a hot bowl of chili or as a side for a Southern Sunday supper. Their fluffy, versatile nature makes them a match for nearly any dish.

Creative Ways to Present

Set out warm biscuits tucked in a basket lined with a colorful napkin; they’ll feel right at home on any brunch table. For special occasions, split and fill them with whipped cream and strawberries for a rustic shortcake, or serve mini versions with ham and mustard as an effortless party snack.

Make Ahead and Storage

Storing Leftovers

Leftover Angel Biscuits keep surprisingly well. Wrap any extras in foil or place in an airtight container, and they’ll stay soft on the counter for up to 2 days. For longer storage, stash them in the fridge for up to 5 days—just reheat before enjoying.

Freezing

Want to bake ahead? You can freeze baked or unbaked biscuits. For unbaked, place them on a tray until solid, then transfer to a freezer bag. Bake straight from the freezer, adding an extra minute or two. For baked biscuits, let them cool completely before freezing. Thaw at room temperature or reheat by wrapping in foil and warming in the oven.

Reheating

Bring your biscuits back to life by wrapping them in foil and placing in a 350°F oven for about 10 minutes, or until warmed through. A quick microwave zap works too (about 20 seconds), but the oven method brings back more of that fresh-from-the-oven magic.

FAQs

Can I make the dough ahead of time?

Yes! You can make the dough for this Angel Biscuits Recipe and store it, covered, in the fridge overnight. It’s a great option for mornings when you want fresh biscuits with minimal prep.

Why do my biscuits sometimes turn out dense?

The most common culprit is overmixing or over-kneading the dough. For extra-tender biscuits, mix just until the dough comes together and handle it as little as possible.

Can I substitute milk for buttermilk?

If you’re out of buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar stirred in and left to sit for 5 minutes. This “homemade buttermilk” helps mimic the tangy tenderness you want in this Angel Biscuits Recipe.

Is it necessary to let the biscuits rise before baking?

Yes, because the yeast needs that time to work its magic, giving extra lift and lightness. Skipping the rise means missing out on what makes this Angel Biscuits Recipe truly unique.

What’s the best way to cut the biscuits?

Use a sharp biscuit cutter and press straight down—no twisting! Twisting seals the edges and can prevent a full, lofty rise in the oven. A floured glass can be a backup, but a dedicated cutter works best.

Final Thoughts

Every baker deserves a go-to recipe that guarantees pillowy, golden perfection every single time, and this Angel Biscuits Recipe is just that. Whether you’re a biscuit beginner or a Southern food devotee, give these a try—they’re sure to become your new favorite!

Angel Biscuits Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 biscuits 1x
Diet: Vegetarian

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Description

These Angel Biscuits are light, fluffy, and buttery treats that combine the flavors of yeast and baking powder. Perfect for breakfast or alongside a comforting dinner, these Southern-style biscuits are a delightful addition to any meal.

Ingredients

Scale

Dry Ingredients:

2 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt

Wet Ingredients:

½ cup cold unsalted butter, cubed
1 packet (2 ¼ teaspoons) active dry yeast
¼ cup warm water (about 110°F)
1 cup buttermilk

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Instructions

Dissolve the yeast: In a small bowl, dissolve the yeast in warm water and let it sit for 5 to 10 minutes until foamy.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut in butter: Cut in the cold butter until the mixture resembles coarse crumbs.
Add wet ingredients: Stir in the yeast mixture and buttermilk until just combined. Do not overmix.
Knead and shape: Turn the dough out onto a floured surface, knead briefly, pat to ¾-inch thickness, and cut with a biscuit cutter.
Rise and bake: Place biscuits on a baking sheet, let rise for 30-45 minutes, then bake at 400°F for 12-15 minutes until golden brown.
Serve: Enjoy warm with butter, honey, or jam.