Fluffy, buttery, and irresistibly tender, Homemade Angel Biscuits are the ultimate fusion of a biscuit and a yeast roll. They are often called “angel” biscuits because their light and airy texture seems heavenly. These delightful biscuits use a combination of baking powder, baking soda, and yeast, giving them a unique rise that’s unlike any other biscuit. Perfect for breakfast, brunch, or even as a dinner side, these biscuits pair well with a variety of spreads, from sweet jams to savory gravies. Whether you’re an experienced baker or trying biscuits for the first time, this recipe is straightforward and forgiving, making it easy to whip up a batch of these deliciously soft and flaky treats.
Ingredients
- 5 cups all-purpose flour: Provides structure to the biscuits.
- 1 teaspoon baking powder: Helps the biscuits rise and gives them a lighter texture.
- 1 teaspoon baking soda: Works alongside the baking powder to create a perfect rise.
- 2 tablespoons granulated sugar: Adds a slight sweetness that balances out the savory flavors.
- 1 teaspoon salt: Enhances the flavor of the biscuits.
- 1 packet (2 ¼ teaspoons) active dry yeast: The yeast adds extra lift, giving the biscuits their soft, airy texture.
- ½ cup warm water (about 110°F/43°C): Activates the yeast and helps it bloom.
- 1 cup cold butter, cubed: The butter creates the flaky, layered texture we all love in biscuits.
- 2 cups buttermilk: Buttermilk adds moisture and a tangy flavor to balance the richness of the butter.
Instructions
1. Activate the Yeast
In a small bowl, dissolve the yeast in ½ cup of warm water. Let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly, indicating that the yeast is activated.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. This ensures that all the leavening agents are evenly distributed.
3. Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. The key is to keep the butter cold, so you get little pockets of butter throughout the dough, which will create a flaky texture when baked.
4. Combine the Wet Ingredients
Pour the activated yeast and the buttermilk into the flour and butter mixture. Stir just until everything is combined and a soft dough forms. Be careful not to overmix the dough, as this can make the biscuits tough.
5. Chill the Dough
Cover the dough with plastic wrap and refrigerate for 1-2 hours. Chilling the dough helps the butter firm up again, which will create flakier layers when the biscuits bake.
6. Roll Out the Dough
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about ½ inch thick. Use a biscuit cutter or a round cookie cutter to cut out biscuits, making sure not to twist the cutter, as this can seal the edges and prevent the biscuits from rising properly.
7. Bake the Biscuits
Place the cut biscuits onto the prepared baking sheet, leaving a little space between them for even baking. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.
8. Serve
Once the biscuits are baked, remove them from the oven and brush the tops with a bit of melted butter for extra flavor. Serve warm with your favorite accompaniments, whether it’s butter, jam, honey, or gravy.
Serving Suggestions
- With breakfast: Pair these Homemade Angel Biscuits with scrambled eggs, crispy bacon, and fresh fruit for a classic breakfast spread. Add a drizzle of honey or homemade jam for a sweet touch.
- As a side for dinner: These biscuits make a great side dish for hearty meals like fried chicken, pot roast, or Southern-style greens. They’re also perfect for soaking up rich sauces and gravies.
- For brunch: Serve them with a variety of toppings such as cream cheese, smoked salmon, or avocado for a more sophisticated brunch offering. You can also use the biscuits as the base for breakfast sandwiches with eggs, bacon, and cheese.
Helpful Tips
- Cold ingredients are key: To get the flakiest biscuits possible, make sure your butter and buttermilk are cold. Cold butter will melt as the biscuits bake, creating steam that results in light, airy layers.
- Don’t overwork the dough: Mix the dough until just combined. Overmixing can cause the gluten to develop too much, resulting in tough biscuits instead of light and fluffy ones.
- Make ahead: The dough for Homemade Angel Biscuits can be prepared in advance and kept in the refrigerator for up to 2 days before baking. You can also freeze unbaked biscuits and bake them straight from the freezer—just add a few extra minutes to the baking time.
- Add your favorite flavors: Feel free to add a little extra flavor to your biscuits. Herbs like rosemary or thyme can be folded into the dough, or you can sprinkle shredded cheese on top before baking for a savory twist.
Nutritional Information (per biscuit)
- Calories: 230 kcal
- Protein: 4g
- Carbohydrates: 28g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 370mg
- Fiber: 1g
- Sugar: 3g
Time Information
- Prep Time: 20 minutes
- Chill Time: 1-2 hours
- Cook Time: 12-15 minutes
- Total Time: 1 hour 40 minutes to 2 hours 35 minutes (including chilling time)
Homemade Angel Biscuits are the perfect addition to any meal, with their light, flaky texture and rich buttery flavor. Whether you’re making these biscuits for a family breakfast or a dinner party, their versatility and ease of preparation make them an excellent choice. With the combination of baking powder, baking soda, and yeast, you’ll get a unique rise that creates a heavenly, airy biscuit every time. Don’t forget to use cold butter and buttermilk for the best results, and feel free to get creative with flavors and fillings to suit your taste.
Recipe Card
Homemade Angel Biscuits
Ingredients
- – **5 cups all-purpose flour**: Provides structure to the biscuits.
- – **1 teaspoon baking powder**: Helps the biscuits rise and gives them a lighter texture.
- – **1 teaspoon baking soda**: Works alongside the baking powder to create a perfect rise.
- – **2 tablespoons granulated sugar**: Adds a slight sweetness that balances out the savory flavors.
- – **1 teaspoon salt**: Enhances the flavor of the biscuits.
- – **1 packet 2 ¼ teaspoons active dry yeast**: The yeast adds extra lift, giving the biscuits their soft, airy texture.
- – **½ cup warm water about 110°F/43°C**: Activates the yeast and helps it bloom.
- – **1 cup cold butter cubed**: The butter creates the flaky, layered texture we all love in biscuits.
- – **2 cups buttermilk**: Buttermilk adds moisture and a tangy flavor to balance the richness of the butter.
Instructions
Activate the Yeast
- In a small bowl, dissolve the **yeast** in **½ cup of warm water**. Let it sit for about **5-10 minutes** until the mixture becomes frothy and bubbly, indicating that the yeast is activated.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the **flour**, **baking powder**, **baking soda**, **sugar**, and **salt**. This ensures that all the leavening agents are evenly distributed.
Cut in the Butter
- Add the cold, cubed **butter** to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. The key is to keep the butter cold, so you get little pockets of butter throughout the dough, which will create a flaky texture when baked.
Combine the Wet Ingredients
- Pour the activated yeast and the **buttermilk** into the flour and butter mixture. Stir just until everything is combined and a soft dough forms. Be careful not to overmix the dough, as this can make the biscuits tough.
Chill the Dough
- Cover the dough with plastic wrap and refrigerate for **1-2 hours**. Chilling the dough helps the butter firm up again, which will create flakier layers when the biscuits bake.
Roll Out the Dough
- Preheat your oven to **400°F (200°C)** and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about **½ inch thick**. Use a biscuit cutter or a round cookie cutter to cut out biscuits, making sure not to twist the cutter, as this can seal the edges and prevent the biscuits from rising properly.
Bake the Biscuits
- Place the cut biscuits onto the prepared baking sheet, leaving a little space between them for even baking. Bake in the preheated oven for **12-15 minutes**, or until the tops are golden brown and the biscuits have risen beautifully.
Serve
- Once the biscuits are baked, remove them from the oven and brush the tops with a bit of melted butter for extra flavor. Serve warm with your favorite accompaniments, whether it’s butter, jam, honey, or gravy.