Meet your new favorite bake: Angel Biscuits. This irresistible Southern classic combines everything we all love about tender buttermilk biscuits and the pillowy lightness of yeast rolls. Picture this: a golden, fluffy biscuit that rises extra tall, with a slight tang from buttermilk and a delicate buttery crumb—honestly, it’s the best of both baking worlds. Whether you’re planning a holiday brunch, a comforting Sunday dinner, or simply want to impress your family at breakfast, Angel Biscuits are here to steal the show (and your heart) every time.
Ingredients You’ll Need
Believe it or not, you only need a handful of straightforward ingredients for Angel Biscuits, each one essential for building that signature flavor and texture. From tenderizing buttermilk to the rich lift of yeast, here’s what makes this recipe so special—pay attention to the little touches that make big magic happen.
- Active dry yeast: Adds lift and creates those dreamy, airy layers inside every biscuit.
- Warm water (110°F): The right temperature helps activate the yeast, ensuring maximum fluffiness.
- All-purpose flour: Provides the sturdy structure—don’t substitute with cake flour or bread flour for this one!
- Granulated sugar: Just a touch for the perfect hint of sweetness and to feed the yeast.
- Baking powder: Gives an immediate rise, lending lightness and that classic biscuit texture.
- Baking soda: Reacts with buttermilk for unbelievable tenderness and subtle tang.
- Salt: Brings all the biscuit flavors into beautiful balance.
- Cold unsalted butter (cut into small pieces): Marvelous pockets of richness that melt as the biscuits bake!
- Vegetable shortening: For extra tenderness and old-fashioned Southern charm in every bite.
- Buttermilk: The secret to soft, flavorful Angel Biscuits—don’t even think of skipping it.
How to Make Angel Biscuits
Step 1: Activate the Yeast
Begin by dissolving the active dry yeast in the warm water. Wait patiently for about 5 to 10 minutes; when you see a bubbly, foamy cap, your yeast is ready to get to work. This simple step gives your Angel Biscuits the soft, bread-like lift that makes them so irresistible.
Step 2: Combine Dry Ingredients
In a separate large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything’s well combined—this evenly distributes all the leavening agents and seasonings, guaranteeing perfect flavor in every bite.
Step 3: Cut in Butter and Shortening
Add the cold butter and shortening to your dry mix, then cut them in using a pastry cutter, fork, or even your fingertips. Work quickly so the fats stay chilly; you’re aiming for a crumbly mixture that looks sandy and pebbled, which is the secret to flaky, tender Angel Biscuits.
Step 4: Bring Dough Together
Pour in the foamy yeast mixture and buttermilk, gently stirring until a ragged dough forms. Be careful not to overmix—light handling keeps your biscuits sky-high and not tough. If you’re a little worried about stickiness, dust your hands and surface with flour before moving on.
Step 5: Roll and Cut
Turn the dough onto a floured countertop and knead it gently, just a few turns. Roll the dough out to about 1/2 inch thickness, then use a biscuit cutter for beautiful, uniform rounds. Gather any scraps and re-roll as needed; the lighter your touch, the better!
Step 6: Let Them Rise
Arrange your biscuits on a parchment-lined baking sheet. For pull-apart soft sides, nestle them close; for crispier edges, space them apart. Cover with a clean cloth and let rise for 30 to 45 minutes in a warm spot—this extra step gives Angel Biscuits their unique lift.
Step 7: Bake to Golden Perfection
Preheat your oven to 400°F while the biscuits rise. Once they’re puffed, pop them in the oven for 15 to 18 minutes, until they’re gloriously golden. Slather with melted butter if you’d like an extra-luxurious finish before serving warm and fresh.
How to Serve Angel Biscuits
Garnishes
Nothing beats the classic brush of melted butter on warm Angel Biscuits, but you can take it further! A sprinkle of flaky sea salt or a drizzle of honey makes each biscuit shine. For a sweet touch, try a dusting of powdered sugar or a smear of homemade fruit preserves.
Side Dishes
Angel Biscuits are endlessly versatile. Pair them with creamy scrambled eggs, crisp bacon, and hash browns for a show-stopping breakfast spread. At dinner, serve as the perfect side to fried chicken, pot roast, or your favorite hearty soup—they’re a guaranteed crowd-pleaser.
Creative Ways to Present
For a Southern brunch, split your Angel Biscuits and fill them with eggs, cheese, and sausage for an unforgettable breakfast sandwich. Use them as a base for mini sandwiches at a party, or serve alongside sweet jams and seasoned butters for a DIY biscuit bar that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, store your cooled Angel Biscuits in an airtight container at room temperature for up to two days. They’ll stay soft and delicious, perfect for snacking or quick breakfasts.
Freezing
Want fresh biscuits any day of the week? Freeze unbaked, cut Angel Biscuits on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add a couple extra minutes to the baking time—and enjoy hot biscuits whenever the craving strikes.
Reheating
To bring your Angel Biscuits back to life, wrap them loosely in foil and warm in a 350°F oven for 8 to 10 minutes. A quick zap in the microwave works too, but the oven will revive their perfect texture best.
FAQs
Can I make Angel Biscuits without shortening?
Absolutely! While shortening adds extra tenderness, you can substitute with more cold butter if needed. Your biscuits might be a touch denser, but they’ll still be wonderfully fluffy.
Why use both yeast and baking powder?
This dynamic duo is what makes Angel Biscuits so special. Yeast creates lift and airy texture, while baking powder guarantees a quick, reliable rise for those signature layers every time.
What’s the best way to cut biscuits to avoid tough edges?
Always use a sharp, floured biscuit cutter and push straight down—no twisting! Twisting can seal the edges, preventing a full rise and the flakey texture we all love.
Can I make the dough ahead of time?
Definitely! Shape the biscuits, arrange them on a tray, cover, and refrigerate overnight. Bake in the morning for fresh, warm Angel Biscuits with zero hassle.
How do I know when Angel Biscuits are done baking?
Look for a beautiful golden-brown top and a slightly firm feel when pressed gently. If you’re in doubt, you can always check the bottom—they should be evenly golden as well.
Final Thoughts
If you’re searching for a new baking tradition, Angel Biscuits are it. They’re warm, fluffy, and bound to win over even the pickiest eaters. Give this recipe a try and get ready for those delighted “wow, you made these?” moments at your table!
Print
Angel Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 20 minutes (including rise time)
- Yield: 20 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Angel Biscuits are light, fluffy, and slightly tangy biscuits that are perfect for any meal. Made with yeast and buttermilk, these biscuits are tender and delicious.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
- 5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup cold unsalted butter (cut into small pieces)
- 1/4 cup vegetable shortening
- 2 cups buttermilk
Instructions
- Prepare Yeast: Dissolve yeast in warm water, let sit for 5–10 minutes until foamy.
- Mix Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut in Butter: Incorporate cold butter and shortening until mixture resembles crumbs.
- Add Wet Ingredients: Stir in yeast mixture and buttermilk until dough forms.
- Knead and Shape: Turn out dough, knead, roll, and cut biscuits.
- Rise and Bake: Let biscuits rise, then bake at 400°F for 15–18 minutes.
- Serve: Enjoy warm!
Notes
- You can refrigerate shaped biscuits overnight for fresh morning baking.
- For extra richness, brush tops with melted butter before or after baking.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
