Angel Biscuits Recipe

If you’ve ever dreamed of biscuits that are light, tender, and positively melt in your mouth, then this Angel Biscuits Recipe is about to become your new obsession. Perfectly flaky yet soft, these biscuits boast a delicate crumb, thanks to the magic combination of yeast and baking soda. They pull off that rare balance of being wonderfully buttery and slightly sweet, creating the ultimate comfort food that pairs beautifully with any meal. Once you try them, you’ll understand why this recipe is a true keeper and a crowd-pleaser for breakfast, brunch, or dinner.

Ingredients You’ll Need

Though the ingredients in this Angel Biscuits Recipe are simple and straightforward, each plays a crucial role in delivering the perfect texture and flavor. From the tenderizing power of buttermilk to the light sweetness of sugar, every item in the list contributes to that heavenly biscuit experience.

• 2 ½ cups all purpose flour: Acts as the biscuit’s hearty base; spooned and leveled for precision.
• 3 tablespoons granulated sugar: Adds a subtle sweetness that enhances the biscuits without overpowering.
• 1 teaspoon baking powder: Helps give the biscuits their soft lift and delicate crumb.
• 1 teaspoon kosher salt: Balances the sweetness and enhances the overall flavor.
• ½ teaspoon baking soda: Works with the buttermilk to ensure lightness and tenderness.
• 2 ¼ teaspoons instant yeast (1 packet): Provides a gentle rise and contributes to the biscuit’s airy texture.
• 4 tablespoons unsalted butter: Cut into small pieces to distribute pockets of rich, creamy flavor.
• ¼ cup shortening (cold, butter flavored preferred): Adds flakiness and keeps biscuits tender through baking.
• 1 cup buttermilk: Brings moisture and that tangy depth that tenderizes the crumb beautifully.
• 3 tablespoons unsalted butter (melted, for brushing): For that irresistible glossy finish and extra buttery goodness.

How to Make Angel Biscuits Recipe

Step 1: Combine Dry Ingredients

Begin by whisking together the flour, sugar, baking powder, salt, baking soda, and instant yeast in a large bowl. This ensures that your leavening agents and seasonings are evenly distributed, which is the key to consistent rise and flavor in every biscuit.

Step 2: Cut in Butter and Shortening

Next, add the small pieces of unsalted butter and shortening. Using a pastry knife or your fingertips, work the fats into the flour mixture just until you see pea-sized bits of butter scattered throughout. This texture is essential for flaky layers once baked.

Step 3: Add Buttermilk and Form Dough

Pour in the buttermilk and gently stir just until the dough comes together. It’s important not to overmix here—overworking will develop the gluten too much, making for tough biscuits rather than tender ones.

Step 4: Fold and Pat the Dough

Turn your dough out onto a floured surface and pat it into a square about 1 inch thick. Fold it in half, then pat it out again. Rotate and repeat the folding and patting two more times, maintaining that thickness. This layering technique creates those delicate biscuit layers you’re after.

Step 5: Cut Biscuits

Use a 2 or 2 ¼ inch biscuit cutter dipped in flour to cut the biscuits. It’s important to press straight down and lift up without twisting to keep the edges sharp, helping the biscuits rise properly.

Step 6: Let the Biscuits Rest

Arrange the cut biscuits on a parchment-lined baking sheet or a cast iron skillet. Cover them with plastic wrap or a clean towel and let them rest for 30 to 60 minutes. This resting period allows the yeast to activate and your biscuits to become delightfully airy.

Step 7: Bake to Golden Perfection

Preheat your oven to 425°F. Brush the tops of the biscuits with melted butter and bake for 15 to 20 minutes or until golden brown and cooked through. Once hot out of the oven, brush again with more melted butter for a shiny, rich finish. Serve immediately to enjoy that perfect tender, flaky texture.

How to Serve Angel Biscuits Recipe

Garnishes

A warm angel biscuit on its own is a pure delight, but adding a little something extra can turn it into an unforgettable treat. A pat of honey butter or a drizzle of good-quality honey can elevate the natural sweetness. Alternatively, a sprinkle of flaky sea salt right after baking adds an unexpected burst of flavor contrast.

Side Dishes

This Angel Biscuits Recipe shines alongside hearty breakfasts such as scrambled eggs, crispy bacon, or sausage gravy. For lunch or dinner, pair these biscuits with creamy chicken pot pie filling or use them to scoop up rich stews and chili. Their light, flaky nature makes them a versatile partner for so many dishes.

Creative Ways to Present

If you want to impress your guests, consider slicing biscuits in half and layering them with savory fillings like pimento cheese, ham, or fried green tomatoes for a southern-inspired slider. They also work brilliantly as the bread base for breakfast sandwiches piled high with eggs and cheese, turning simple biscuits into handheld treasures.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover biscuits, no worries—they store very well. Place cooled biscuits in an airtight container or wrap tightly in plastic wrap. They will stay fresh at room temperature for up to two days. Reheat gently to bring back their soft, warm charm.

Freezing

Angel biscuits freeze beautifully. To freeze, wrap individual biscuits separately in plastic wrap and then place them all together in a freezer-safe bag or container. They can be kept frozen for up to three months, making it easy to enjoy a quick homemade biscuit any time you want.

Reheating

To bring your Angel Biscuits Recipe leftovers back to life, reheat in a preheated 350°F oven for about 10 minutes or until warmed through. Wrapping them loosely in foil helps prevent drying. You can also microwave briefly, but the oven method keeps the texture flaky and fresh-tasting.

FAQs

Can I substitute regular yeast for instant yeast in the Angel Biscuits Recipe?

Yes, you can! Just remember to activate regular yeast in warm water first, then add it to your dough. Instant yeast is convenient because it goes straight into the dry ingredients, but regular yeast will yield similar results with that extra step.

Why does the recipe use both baking powder and yeast?

The combination of baking powder and yeast gives these biscuits a unique texture—a tender crumb with just the right airy lift and a pleasantly mild yeast flavor, setting them apart from typical quick biscuits.

Is shortening necessary, or can I use all butter?

While you can use all butter, the shortening adds an extra level of flakiness and tenderness. Butter-flavored shortening perfectly complements the buttery taste, but feel free to experiment if you prefer to keep it pure butter.

How thick should I pat the dough before cutting?

About 1 inch thick is perfect. This thickness allows the biscuits to rise well without becoming too dense or too flat, giving you the ideal balance of a flaky crust and soft interior.

Can I make the dough ahead of time and bake later?

Absolutely! You can prepare the dough, shape the biscuits, and refrigerate them for up to 24 hours before baking. Just be sure to cover them well. Bring to room temperature before baking for best results.

Final Thoughts

This Angel Biscuits Recipe is truly a little slice of heaven on your plate. Their irresistible combination of buttery layers, tender crumb, and just the right touch of sweetness makes them a must-try for anyone who loves fresh-baked biscuits. Whether you’re feeding a family or hosting a brunch, these biscuits bring warmth and comfort wrapped in every bite. So roll up your sleeves, gather those simple ingredients, and let these angelic biscuits become your new go-to favorite!

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