Angel Biscuits Recipe
Introduction
Angel Biscuits are the perfect cross between a fluffy yeast roll and a tender buttermilk biscuit — light, airy, and slightly sweet.
They’re called “angel” biscuits because of their heavenly texture! Ideal for breakfast, brunch, or dinner, these biscuits rise beautifully
and are almost foolproof thanks to the addition of yeast, baking powder, and baking soda. Serve them warm with butter, jam, or honey
for a melt-in-your-mouth experience.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup cold unsalted butter, cut into small cubes
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¼ cup warm water (about 110°F / 43°C)
- 1 cup buttermilk (cold)
- 1 tablespoon melted butter (for brushing tops)
Instructions
- Activate the yeast: In a small bowl, dissolve yeast in warm water and let it sit for about 5 minutes until foamy.
- Mix dry ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar.
- Cut in the butter: Add cold butter pieces to the flour mixture. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
- Combine wet and dry: Stir in the yeast mixture and buttermilk just until the dough comes together. Do not overmix.
- Knead and roll: Place dough on a lightly floured surface and knead gently 4–5 times. Roll to about ¾-inch thickness and cut with a biscuit cutter.
- Rise: Place biscuits on a greased baking sheet or in a cast iron skillet. Cover loosely and let rise in a warm spot for 30–45 minutes.
- Bake: Preheat oven to 400°F (200°C). Bake for 12–15 minutes or until golden brown.
- Brush and serve: Brush warm biscuits with melted butter and serve immediately.
Description
These Angel Biscuits have a soft, pillowy interior and a slightly crisp golden crust. The unique combination of yeast and traditional biscuit ingredients
makes them lighter and airier than regular biscuits. Perfect for Sunday brunch or family dinners, they pair beautifully with gravy, jam, or fried chicken.
Tips
- Cold butter is key: Keep butter and buttermilk chilled for flaky layers.
- Don’t overwork the dough: Gentle handling makes tender biscuits.
- Rise time matters: Letting them rise before baking helps achieve that “angel” lift.
- Storage: Store leftover biscuits in an airtight container. Reheat in the oven for 5 minutes before serving.
Correction
If your biscuits turn out dense, check that your yeast is active and that your butter stayed cold during mixing. Over-kneading can also make biscuits tough — handle the dough just enough to bring it together.
Enjoy
Serve these heavenly Angel Biscuits warm from the oven with a pat of butter, a drizzle of honey, or your favorite jam. Each bite will remind you why they’re called angelic!
