Homemade Angel Biscuits
Homemade Angel Biscuits are wonderfully light, tender, and fluffy, with a buttery golden crust and a soft, delicate center. What makes these biscuits special is the combination of yeast, baking powder, and baking soda, which gives them the tenderness of a biscuit with some of the airy texture of a yeast roll.
They’re perfect for breakfast, Sunday dinner, holidays, or served warm alongside butter and honey.
Ingredients
- 5 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 cup cold unsalted butter, divided
- 1 packet (2¼ teaspoons) active dry yeast
- ¼ cup warm water
- 2 cups buttermilk, slightly warmed
- 2 tablespoons melted butter, for brushing
Directions
1. Activate the Yeast
Pour the warm water into a small bowl. The water should feel comfortably warm, not hot.
Sprinkle the yeast over the water and add a small pinch of the sugar.
Let it stand for approximately 5–10 minutes, until foamy.
If the mixture doesn’t become foamy, the yeast may not be active and should be replaced.
2. Combine the Dry Ingredients
In a very large mixing bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
Mix thoroughly so the leavening agents are evenly distributed.
3. Cut in the Butter
Cut the cold butter into small cubes.
Add it to the flour mixture and work it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Some small pieces of butter should remain. These will melt during baking and help create tender, flaky layers.
4. Add the Buttermilk and Yeast
Pour the activated yeast mixture into the flour and butter mixture.
Add the buttermilk.
Using a wooden spoon or spatula, gently stir until a soft dough forms.
Don’t overmix. The dough should look slightly rough and shaggy rather than perfectly smooth.
5. Let the Dough Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Refrigerate the dough for at least 1 hour.
For even better flavor, you can refrigerate the dough overnight.
The dough can also be kept refrigerated for several days, making these biscuits convenient for preparing ahead.
6. Roll Out the Dough
Lightly flour your work surface.
Turn the chilled dough onto the surface and gently knead it just 2–3 times to bring it together.
Roll or pat the dough to approximately ½–¾ inch thick.
Avoid pressing or rolling it excessively because overworking the dough can make the biscuits less tender.
7. Cut the Biscuits
Use a 2½–3-inch biscuit cutter to cut the dough into rounds.
Press the cutter straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising properly.
Place the biscuits close together in a lightly greased 9×13-inch baking dish or cast-iron skillet.
For softer sides, arrange them so they’re touching.
For crispier sides, leave a little space between them.
8. Give Them a Final Rise
Cover the biscuits loosely and let them sit at room temperature for approximately 30–45 minutes.
They should look slightly puffed before baking.
9. Bake
Preheat your oven to 400°F (200°C).
Brush the tops lightly with melted butter.
Bake for approximately 15–20 minutes, or until the biscuits have risen and the tops are beautifully golden brown.
10. Add More Butter
As soon as the biscuits come out of the oven, brush the tops with another little bit of melted butter.
Allow them to cool for a few minutes before serving.
Tips for Light, Fluffy Angel Biscuits
Keep the butter cold: Cold butter creates pockets of steam as the biscuits bake, contributing to a tender texture.
Don’t overwork the dough: Gentle handling produces softer biscuits.
Use fresh yeast: If the yeast doesn’t foam during activation, don’t use it.
Don’t twist the biscuit cutter: Press straight down for the best rise.
Let the dough rest: The refrigeration period improves the texture and makes the dough easier to work with.
Bake close together: Biscuits touching each other tend to rise higher and develop softer sides.
Make-Ahead Instructions
One of the best things about Angel Biscuits is that the dough can be prepared ahead of time.
After mixing, cover the dough and refrigerate it. When you’re ready to bake, simply roll, cut, and allow the biscuits to rise before placing them in the oven.
You can also freeze unbaked biscuits on a parchment-lined tray. Once frozen, transfer them to an airtight freezer bag.
Bake from frozen, adding a few extra minutes to the baking time.
Serving Ideas
Serve these warm with:
- Salted butter
- Honey
- Strawberry or raspberry jam
- Sausage gravy
- Country gravy
- Fried chicken
- Scrambled eggs and bacon
- Ham and cheese
For a classic Southern-style breakfast, split a warm biscuit and fill it with country ham and butter.
These homemade Angel Biscuits are soft, buttery, fluffy, and wonderfully tender—a perfect cross between a classic biscuit and a light yeast roll.