One bite of these angel biscuits, and you’ll be floating on cloud nine!
They’re incredibly light and fluffy, with a tender crumb that practically melts in your mouth.
Part soft yeast dinner roll, part flaky buttermilk biscuit, they’re a match made in heaven.
I dare you to try stopping at one. It’s truly impossible!
Why You’ll Love These Angel Biscuits
Heavenly Texture: Light as air, soft as a dream, these fluffy biscuits live up to their name.
Simple Ingredients: With a handful of pantry staples, you can easily whip up a batch of these angelic delights!
Foolproof Rise: Thanks to the combo of yeast, baking powder, and baking soda, you get the perfect rise every time.
Versatile: Any time of day is a good time for these biscuits. Serve them with jam for breakfast, as a side for dinner, or enjoy as an afternoon snack.
Ingredients
- Active Dry Yeast: The secret ingredient! This leavening powerhouse gives these biscuits their fluffy rise.
- Warm Water: The key to waking up the yeast. For optimal results, warm the water to 110°F.
- All-Purpose Flour: The foundation of the dough provides structure and texture.
- Granulated Sugar: Add just a pinch for sweetness. It also helps the biscuits brown beautifully.
- Baking Powder and Baking Soda: The leavening agents work with the yeast for extra lift and lightness.
- Salt: A must for enhancing the delicious flavor. Don’t skip it!
- Unsalted Butter: To create those irresistible flaky layers and tender crumb. Use cold for best results.
- Shortening: The secret to ultra-tender biscuits.
- Buttermilk: It adds a delightfully tangy flavor and moisture.
How to Make Angel Biscuits
Say goodbye to store-bought biscuit dough and hello to homemade!
No matter your skill level, these biscuits are a cinch to make. All you need are a few pantry staples and these straightforward steps:
1. Prep the yeast. Dissolve yeast in warm water in a bowl. Let stand until foamy, about 5 minutes.
2. Mix the dry ingredients. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
3. Add the fats. Cut in cold butter and shortening until the mixture resembles coarse crumbs.
4. Combine the wet ingredients. Make a well in the center of the flour mixture. Pour in the yeast mixture and buttermilk. Stir.
5. Knead the dough. Turn the dough out onto a lightly floured surface. Gently knead until smooth.
6. Create layers. Pat the dough into a 1-inch thick rectangle. Fold the dough in half and pat it out again. Repeat 3-4 times to create layers.
7. Cut the biscuits. Cut out biscuits with a biscuit cutter.
8. Let them rise. Place the biscuits in a greased oven-safe skillet or on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise in a warm place for 1 hour.
9. Bake. Bake in a preheated 400°F oven for 15-20 minutes.
10. Brush and serve. Brush with melted butter. Serve warm.
Tips for the Best Angel Biscuits
I’ve been on a baking kick lately. And these heavenly biscuits make me feel like I’ve earned my angel wings in the kitchen!
To ensure you achieve the ideal texture, I’ve included these tips:
- The colder, the better. Use cold butter and buttermilk straight from the fridge for the flakiest, most tender biscuits.
- Go easy! Avoid overworking the dough, which can lead to tough biscuits. Gently knead just until the dough comes together.
- Be a cutting pro. Use a sharp, floured biscuit cutter and press straight down without twisting to ensure even rising.
- Make them nice and cozy. Place the biscuits with their sides touching in the pan to encourage them to rise upwards rather than spreading out.
- Get a step ahead. Prepare the dough, cut out the biscuits, and refrigerate overnight. Bring to room temperature, then bake.
- Serve them your way. Enjoy as a side dish, breakfast sandwich, with sausage gravy, or topped with your favorite jams and spreads.
How to Store
What’s better than biting into freshly baked homemade biscuits? Having some on hand all the time!
These heavenly delights freeze well. You can also prep the dough the night before. Come morning, simply bake to enjoy hot biscuits fresh out of the oven!
To Store: Place cooled biscuits in an air-tight container or resealable plastic bag. Store at room temperature for up to 2 days. Or, refrigerate for up to 5 days.
To Freeze: Wrap cooled biscuits tightly in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before reheating.
To Reheat: Warm the biscuits in a 300°F oven for 5-7 minutes. You can also microwave individual biscuits for 10-15 seconds.
Angel Biscuits
18
servings20
20
minutes208
kcalEnjoy these heavenly angel biscuits warm from the oven, slathered with butter, and your favorite jam or honey. They’re sure to become a family favorite!
Ingredients
1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons 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
3/4 cup cold unsalted butter, cubed
1/4 cup shortening
2 cups buttermilk
2-4 tablespoons melted unsalted butter (for brushing after baking)
Instructions
- In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 5 minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Using a pastry cutter or your fingers, cut in the cold butter and shortening until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture. Pour in the yeast mixture and buttermilk. Stir until the dough comes together.
- Turn the dough out onto a lightly floured surface and gently knead a few times until smooth. Do not overwork the dough.
- Pat the dough into a 1-inch thick rectangle. Fold the dough in half and pat it out again. Repeat this process 3-4 times to create layers.
- Using a floured 2-inch round biscuit cutter, cut out biscuits.
- Place the biscuits in a greased 10-inch cast iron skillet or on a parchment-lined baking sheet, with the sides touching for maximum rise. Cover loosely with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 400°F. Bake the biscuits for 15-20 minutes, or until golden brown.
- Brush with melted butter immediately after removing from the oven. Serve and enjoy!
I am a little confused. In the ingredient list, it’s mentioned to use room temperature buttermilk. But yet, in the tip section, it states to use cold buttermilk, the colder the better. Please clarify.
Hi, Chuck!
That was a mistype. So many recipes call for milks and butters to be “at room temperature” that I bet Kim typed it unconsciously. This works best with cold buttermilk. I will adjust the recipe now.
Thanks for catching that!
These biscuits are heavenly . The recipe is right on . They stay moist longer and the taste is yummy . Everyone loved them . This recipe is a keeper . Thanks for sharing.
So glad you enjoyed the recipe, Leona! I love these biscuits, too!