If you are craving a light, fluffy biscuit that strikes the perfect balance between a dinner roll and a traditional Southern biscuit, you have to try this Homemade Angel Biscuits Recipe. These biscuits boast a delicate yeast-infused flavor with a tender crumb and buttery layers that melt in your mouth. They are perfect for breakfast, a comforting side, or a lovely snack any time of day. With just a handful of simple ingredients and an approachable method, this recipe will quickly become a favorite go-to for biscuit lovers everywhere.
Ingredients You’ll Need
Each ingredient in this Homemade Angel Biscuits Recipe plays an essential role in creating that signature fluffy texture and light flavor. From the yeast that offers a subtle lift, to the cold butter folding in layers, these elements work harmoniously to deliver perfection every time.
- Active dry yeast: This gives the biscuits a gentle rise and a slightly yeasty aroma that makes them unique.
- Warm water (110°F): Perfect temperature to activate the yeast without killing it.
- All-purpose flour: The sturdy base that forms the dough’s structure.
- Granulated sugar: Adds a touch of sweetness to balance the yeast and enhance browning.
- Baking powder: Helps with additional lift and tender crumb.
- Baking soda: Works with the buttermilk to create a light texture.
- Salt: Essential for rounding out the flavors.
- Cold unsalted butter: Cut into the dough to create flaky layers and rich flavor.
- Buttermilk: Provides tang and moisture for tenderness.
- Whole milk: Adds softness and slight richness to the dough.
How to Make Homemade Angel Biscuits Recipe
Step 1: Activate the Yeast
Start by dissolving the active dry yeast in warm water (about 110°F). Let it sit for 5 to 10 minutes until it becomes foamy—this indicates the yeast is alive and ready to work its magic in the dough.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This blend lays the foundation for your biscuit dough, balancing flavor and structure perfectly.
Step 3: Cut in the Butter
Using a pastry cutter or your fingers, incorporate the cold cubes of unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial for creating those glorious flaky layers.
Step 4: Combine Wet and Dry Ingredients
Stir the foamy yeast mixture, buttermilk, and whole milk into the flour mixture until just combined. Be careful not to overmix—the dough should be a little shaggy and soft to ensure the biscuits stay tender.
Step 5: Build Layers and Shape the Dough
Turn out the dough onto a floured surface and pat or roll it to about 1/2-inch thickness. Fold the dough in half, pat it down again, and repeat this layering one more time to build those signature biscuits layers. Finally, roll the dough to about 3/4-inch thick, ready to cut.
Step 6: Cut and Proof
Use a biscuit cutter to cut biscuits out of the dough. Place them on a parchment-lined baking sheet, close together if you want soft sides or spaced apart for crispier edges. Cover loosely and let the dough rise at room temperature for 30 minutes. This final rise ensures lightness and fluffiness during baking.
Step 7: Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Bake the biscuits for 12 to 15 minutes until golden brown on top. The aroma filling your kitchen will tell you they’re ready to enjoy!
How to Serve Homemade Angel Biscuits Recipe
Garnishes
Nothing beats a warm angel biscuit slathered with butter that melts into every crevice. For a touch of sweetness, drizzle honey or your favorite jam. Fresh herbs like chives or thyme sprinkled on top can add a bright, savory twist.
Side Dishes
Homemade Angel Biscuits pair wonderfully with classic Southern dishes such as creamy gravy, fried chicken, or a bowl of smoky collard greens. They also make a delightful companion to fresh fruit and scrambled eggs for a cozy brunch.
Creative Ways to Present
Try splitting warm biscuits open and piling them with ham and melted cheese for a breakfast sandwich or use them as mini slider buns for pulled pork. You can also experiment by adding a sprinkle of cinnamon sugar on top before baking for a sweet treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover biscuits, store them in an airtight container at room temperature for up to two days. They stay soft and delicious, perfect for quick snacks or to accompany meals.
Freezing
These biscuits freeze beautifully. Place cooled biscuits in a freezer-safe bag or container and freeze for up to two months. When you want them, thaw overnight in the refrigerator or at room temperature.
Reheating
For best results, reheat biscuits in a preheated oven at 350°F for 5 to 7 minutes until warmed through and slightly crisp on the outside. Avoid microwaving if you want to preserve that flaky texture, although it works in a pinch.
FAQs
Can I use regular milk instead of buttermilk?
Yes, buttermilk adds a tangy flavor and reacts with baking soda for lift, so if you use regular milk, consider adding a teaspoon of lemon juice or vinegar to mimic that acidity.
Is it necessary to use cold butter?
Absolutely. Cold butter creates pockets of steam as it melts during baking, resulting in flaky, layered biscuits. Warm butter will make the dough greasy and dense.
Why do the biscuits need to rise before baking?
The rise time allows the yeast to work, producing a light, airy texture. Skipping this step will result in denser biscuits without the characteristic fluffiness.
Can I make the dough ahead of time?
Definitely! You can refrigerate the dough overnight and bake it the next day. Just bring it to room temperature before shaping and letting it rise.
What’s the difference between angel biscuits and regular biscuits?
Angel biscuits include yeast for a tender crumb and slight fluffiness, combining qualities of rolls and biscuits, whereas regular biscuits rely solely on baking powder or soda for leavening and tend to be more crumbly.
Final Thoughts
This Homemade Angel Biscuits Recipe is truly a treasure worthy of a spot in your baking repertoire. Whether you’re serving them fresh from the oven or warming up leftovers, each tender, buttery bite brings comfort and joy. Give this recipe a try—you might just find your new favorite biscuit that brings a little angelic magic to your mealtime.
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Homemade Angel Biscuits Recipe
- Total Time: 35 minutes (plus 30 minutes rise time)
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
Delightfully light and fluffy, these Homemade Angel Biscuits combine the tender crumb of dinner rolls with the flaky layers of traditional biscuits. Made with active dry yeast, buttermilk, and cold butter, these Southern American favorites are perfect for breakfast or as a side to any meal. Quick to prepare and easy to bake, they yield golden brown biscuits with a slightly yeasty, melt-in-your-mouth texture.
Ingredients
Yeast Mixture
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water (110°F)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Fat and Liquids
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup buttermilk
- 1/4 cup whole milk
Instructions
- Dissolve Yeast: In a small bowl, combine the active dry yeast and warm water (110°F). Let it sit for 5 to 10 minutes until the mixture is foamy, indicating the yeast is activated.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and flavorings.
- Cut in Butter: Add the cold unsalted butter cubes to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs, creating a flaky texture.
- Combine Wet Ingredients: Stir the activated yeast mixture, buttermilk, and whole milk into the flour and butter mixture. Mix gently until just combined, being careful not to overmix to keep the biscuits tender.
- Layer the Dough: Turn the dough out onto a floured surface. Pat or roll it gently to about 1/2-inch thickness. Fold the dough in half and pat it down again to build layers. Repeat this folding and patting one more time, then roll the dough to 3/4-inch thickness.
- Cut Biscuits: Use a biscuit cutter to cut the dough into rounds. Place the biscuits on a parchment-lined baking sheet, positioning them close together if you want soft sides, or spaced apart for crispier edges.
- Proof Biscuits: Cover the biscuits loosely and let them rise at room temperature for 30 minutes to allow them to puff up and develop fluffiness.
- Preheat Oven: While the biscuits are rising, preheat the oven to 400°F (200°C).
- Bake Biscuits: Bake the biscuits in the preheated oven for 12 to 15 minutes or until they are golden brown on top.
- Serve Warm: Remove from oven and serve warm with butter, honey, or jam for a perfect complement to their tender texture and slightly yeasty flavor.
Notes
- Angel biscuits are a cross between a dinner roll and a biscuit—light, fluffy, and slightly yeasty.
- The dough can be made ahead and refrigerated overnight; just bring it to room temperature before baking.
- For softer biscuit edges, place them close together on the baking sheet; for crisper edges, space them apart.
- Be careful not to overmix the dough to keep the biscuits tender and flaky.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
