Heavenly Homemade Angel Biscuits Recipe for Fluffy Breakfast Joy

Southern kitchens have long cherished these delightful angel biscuits that blend tender layers with an irresistible buttery charm.

Soft clouds of dough rise magnificently in warm ovens across home kitchens.

Yeast gives these biscuits a magical lift that traditional recipes cannot match.

Bakers appreciate how simple ingredients create something extraordinary with minimal effort.

Professional and home cooks alike marvel at the light, pillowy texture that emerges from careful mixing.

Each bite promises a delicate experience that feels like a warm culinary embrace.

You’ll want to savor every crumb of this classic southern delight.

Why Angel Biscuits Are Perfect For Brunch

• Celebrate Versatility: Perfect for breakfast, brunch, or as a side dish, these angel biscuits adapt to any meal, making them a kitchen superstar.
• Boost Confidence: Beginner bakers can nail this recipe with simple steps and minimal ingredients, turning novice cooks into baking champions.
• Create Family Memories: Baking together becomes a delightful bonding experience, with everyone enjoying the warm, fluffy results of their teamwork.
• Elevate Comfort Food: Soft, tender biscuits deliver a nostalgic touch of homemade goodness that brings comfort and joy to the table.

What’s In Homemade Angel Biscuits

• All-Purpose Flour: The foundation of the biscuits that provides structure and texture.
• Baking Powder, Baking Soda: Leavening agents that help the biscuits rise and become fluffy.
• Salt: Enhances the overall flavor of the biscuits.

• Buttermilk: Adds tanginess and helps create a tender, soft texture in the biscuits.
• Warm Water: Helps activate the yeast for better rising.

• Butter, Shortening: Cold fats that create flaky layers and rich flavor in the biscuits.
• Active Dry Yeast: Provides additional lift and contributes to the light, airy texture of the angel biscuits.

How To Make Homemade Angel Biscuits Fluffy

Step 1: Prepare the Oven and Workspace

Preheat the oven to 450°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Clear a clean workspace for dough preparation.

Step 2: Activate the Yeast

• Active dry yeast
• Warm water

Combine yeast and warm water in a small bowl. Let the mixture sit for 5-10 minutes until it becomes foamy and bubbly. This awakens the yeast and helps create those perfect rising biscuits.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Grab a large mixing bowl and whisk together flour, baking powder, baking soda, and salt. Ensure all dry ingredients are evenly distributed for consistent flavor and texture.

Step 4: Incorporate Cold Fats

• Cold butter
• Shortening

Add cold, cubed butter and shortening to the flour mixture. Use a pastry cutter or your fingertips to break down the fats into the flour. Continue until the mixture resembles coarse crumbs with some pea-sized bits.

Step 5: Create the Dough

• Buttermilk
• Activated yeast mixture

Gently stir buttermilk and foamy yeast into the flour mixture. Mix until just combined. The dough should be slightly sticky but manageable. Avoid overmixing to keep the biscuits tender.

Step 6: Shape the Dough

Transfer the dough onto a floured surface. Gently pat the dough to about 1 inch thickness. Resist using a rolling pin to maintain the biscuits’ soft texture.

Step 7: Cut and Arrange Biscuits

Use a floured biscuit cutter to cut out rounds from the dough. Place the cut biscuits onto the prepared baking sheet. Gather remaining dough scraps and cut additional biscuits.

Step 8: Bake to Golden Perfection

Slide the baking sheet into the preheated oven. Bake for 12-15 minutes until the biscuits turn a beautiful golden brown on top.

Step 9: Serve and Savor

Remove biscuits from the oven and let them cool slightly. Serve warm with butter, jam, or your favorite spread. Enjoy these cloud-like, melt-in-your-mouth angel biscuits!

Angel Biscuit Tips To Get Them Just Right

• Keep Yeast Fresh: Use fresh, unexpired yeast for maximum rise and fluffy texture in your biscuits.
• Chill Fats Properly: Keep butter and shortening cold until mixing to ensure flaky, tender biscuit layers.
• Handle Dough Gently: Mix ingredients minimally to prevent tough biscuits; a light touch creates softer results.
• Use Room Temperature Buttermilk: Allow buttermilk to sit at room temperature for better ingredient integration and smoother dough.
• Avoid Overworking Dough: Stop mixing as soon as ingredients combine to maintain the biscuits' delicate, airy structure.

Tasty Variations For Angel Biscuits

• Whole Wheat Wonder: Replace half the all-purpose flour with whole wheat flour for a nuttier, more nutritious biscuit with added fiber and hearty flavor.
• Herb-Infused Delight: Mix in dried herbs like rosemary, thyme, or chives into the dry ingredients for a savory version that pairs perfectly with soups and stews.
• Gluten-Free Option: Swap all-purpose flour with a gluten-free flour blend and add xanthan gum to maintain the biscuits' tender texture and rise.
• Dairy-Free Alternative: Use coconut milk or almond milk instead of buttermilk, and replace butter with coconut oil or vegan butter for a plant-based version that's just as fluffy.

What Goes Great With Angel Biscuits

• Pair with Creamy Southern Comfort
• Drizzle warm honey and serve alongside rich, velvety sausage gravy for a classic Southern brunch experience that highlights the biscuits' fluffy texture.
• Beverage Companion: Brew a smooth, medium-roast coffee or sweet iced tea to complement the buttery, tender biscuits.
• Elegant Jam and Cheese Spread
• Top biscuits with tangy goat cheese and sweet raspberry preserves, creating a delightful balance of flavors that elevates the simple biscuit.
• Morning Flavor Adventure
• Create a mini breakfast board with scrambled eggs, crispy bacon, and these angel biscuits, offering a variety of tastes and textures that make brunch exciting and satisfying.

Store Angel Biscuits The Smart Way

• Store leftover biscuits in an airtight container inside the refrigerator for up to 3-4 days, ensuring they remain fresh and soft.
• Wrap biscuits individually in plastic wrap, then place in a freezer-safe bag, keeping them frozen for up to 2 months without losing quality.
• Preheat oven to 350°F, place biscuits on a baking sheet, cover with foil to prevent drying, and warm for 5-7 minutes until heated through.
• Wrap biscuits in a damp paper towel, microwave for 15-20 seconds to restore moisture and warmth, being careful not to overheat.

Questions On Homemade Angel Biscuits

• Why are these called angel biscuits?

These biscuits get their name from their incredibly light and fluffy texture, which makes them seem almost as light as an angel’s touch. The combination of yeast and chemical leaveners creates an extra-soft, tender biscuit.

• Can I make these biscuits ahead of time?

Yes! You can prepare the dough, cut out the biscuits, and refrigerate them overnight. Just cover the baking sheet with plastic wrap and bake them fresh in the morning for maximum flavor and texture.

• What makes these biscuits different from regular biscuits?

Unlike traditional biscuits, angel biscuits use both yeast and baking powder, which gives them an incredibly light, tender crumb and a slightly more complex flavor profile. This dual-leavening method ensures an exceptionally soft texture.

Angel Biscuits Recipe

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4.8 from 31 reviews

• Total Time: 37-40 minutes
• Yield: 12 1x

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Description

Southern kitchens sparkle with angel biscuits, a pillowy Southern delicacy blending yeast and baking powder for irresistible layers. Light and flaky textures invite you to savor each buttery, tender bite of pure comfort.

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Ingredients

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Main Dry Ingredients:

• 5 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Fats and Liquid Ingredients:

• 1/2 cup (113 grams) unsalted butter, cold and cubed
• 1/2 cup (113 grams) shortening, cold and cubed
• 2 cups (473 milliliters) buttermilk

Yeast and Activation Ingredients:

• 2 1/2 teaspoons active dry yeast
• 1/4 cup (59 milliliters) warm water (105°F to 115°F)

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Instructions

1. Prepare the oven by heating to 450°F (232°C) and ready a baking sheet with parchment paper or light grease.
2. Activate the yeast by mixing with warm water and allowing it to become foamy for 5-10 minutes, which ensures proper rising.
3. Blend dry ingredients thoroughly in a large mixing bowl, including flour, baking powder, baking soda, and salt to create an even mixture.
4. Incorporate cold butter and shortening into the flour mixture using a pastry cutter, working until the texture resembles coarse crumbs with small pea-sized bits.
5. Pour buttermilk and activated yeast into the flour mixture, stirring gently until just combined while maintaining a slightly sticky consistency.
6. Transfer dough onto a floured surface and pat down to approximately 1-inch thickness, avoiding rolling pin use to preserve tenderness.
7. Use a floured biscuit cutter to shape biscuits, carefully transferring each cut piece to the prepared baking sheet and re-rolling remaining dough as needed.
8. Bake in the preheated oven for 12-15 minutes, watching for a golden-brown top that indicates perfect doneness.
9. Remove from oven, allow brief cooling, and serve warm with butter or preserves for a delightful brunch experience.

Notes

• Keep ingredients cold for the flakiest texture, especially butter and buttermilk, which create those signature tender layers.
• Use fresh yeast to guarantee maximum rise and ensure your baking powder and baking soda aren’t expired for optimal leavening.
• Handle dough minimally to prevent tough biscuits; gentle mixing maintains delicate, soft crumb structure.
• Customize by adding herbs like rosemary or chives directly into dry ingredients for savory variations that complement breakfast or brunch spreads.

• Prep Time: 25 minutes
• Cook Time: 12-15 minutes
• Category: Breakfast, Snacks, Appetizer
• Method: Baking
• Cuisine: Southern Cuisine

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 20 mg