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
Scale
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
