Homemade Angel Biscuits Recipe

If there’s one thing that will make your kitchen feel like the warmest, happiest place on earth, it’s pulling a tray of Homemade Angel Biscuits fresh from the oven. Fluffy, buttery, and gloriously light, these little pillows straddle the line between a traditional biscuit and a yeast roll, making them truly irresistible. Whether you’re serving them smothered in butter for breakfast, alongside a Sunday roast, or as the star of your brunch table, Homemade Angel Biscuits have a way of disappearing faster than you’d think. Trust me, once you try them, you’ll want to make them again and again.

Ingredients You’ll Need

Every great biscuit starts with the basics, and with Homemade Angel Biscuits, each ingredient plays a quiet, essential role in building that perfect texture and flavor. These simple pantry staples come together for biscuit magic—so don’t skip a thing!

• Warm Water (1/4 cup, 125 F): Gives the yeast a cozy environment to bloom for pillowy results.
• Granulated Sugar (1 teaspoon + 1/4 cup): The small amount with the yeast wakes it up, while the rest lightly sweetens and browns the biscuits.
• Rapid Rise Instant Yeast (1 package, 2¼ teaspoons): Lifts your biscuits higher than regular baking powder alone, adding that signature softness.
• All-Purpose Flour (2½ cups): Choose a soft-wheat flour like White Lily if you can—it gives these biscuits their melt-in-your-mouth crumb.
• Baking Powder (1 teaspoon): Provides an extra puff, making your biscuits airy and light.
• Baking Soda (1/2 teaspoon): Balances the acidity of the buttermilk for perfect tenderness.
• Salt (1 teaspoon): Brings out all those rich, buttery flavors and keeps the sweetness in check.
• Unsalted Butter (1/4 cup, chopped + more for brushing): The secret to both flakiness and decadence—plus, nothing beats that golden, buttery finish.
• Butter-Flavored Shortening (1/4 cup): Combines with the butter to give homemade angel biscuits their flaky, soft bite.
• Buttermilk (1 cup): Adds tang, tenderness, and soft chew to every layer.
• Heavy Whipping Cream (1 tablespoon): Brushed on top for a deeply golden, glossy finish that looks as irresistible as it tastes.

How to Make Homemade Angel Biscuits

Step 1: Proof the Yeast

Begin by stirring the warm water and a teaspoon of sugar together in a glass measuring cup or small bowl. Sprinkle in the instant yeast, give it one quick gentle stir, and let it sit while you prep the dry ingredients. You’ll know it’s working when you see the mixture get foamy on top—those bubbles mean pillowy, risen biscuits ahead!

Step 2: Whisk Together the Dry Ingredients

In a large bowl, combine the flour, 1/4 cup of sugar, baking powder, baking soda, and salt. Give everything a whisk (or sift, if you’re feeling fancy) so the leaveners and salt are evenly distributed—this ensures that every biscuit rises just right and tastes perfectly seasoned.

Step 3: Cut in the Butter and Shortening

Scatter the chopped unsalted butter and the butter-flavored shortening over your dry mixture. With a pastry cutter—or your fingertips if you don’t mind a little mess—work it all together until the mixture looks like coarse, crumbly sand with little pea-sized bits. These tiny bits of fat are what create those signature flaky layers in Homemade Angel Biscuits.

Step 4: Combine Wet and Dry Ingredients

Make a well in the middle of your flour mixture. Pour in the yeast mixture and the buttermilk, stirring gently to combine just the liquid. Then, using a wooden spoon or your hand, gradually pull the flour mixture into the well, mixing until a soft dough forms. The dough might look shaggy at this point, but that’s exactly what you want.

Step 5: Knead and Fold for Layers

Turn the dough out onto a lightly floured surface. Gently knead it, working in any stray crumbs, until you have a soft, cohesive mound. Now, fold the dough over on itself a few times—this adds those lovely, flaky layers that everyone raves about in Homemade Angel Biscuits.

Step 6: Shape and Cut the Biscuits

Pat the dough into a 1-inch thick rectangle. Grab a well-floured 2.5-inch round cutter and cut straight down into the dough—no twisting! Twisting seals the edges and can keep the biscuits from rising high. Place your cut biscuits on a greased or parchment-lined 9-inch pan or skillet, about half an inch apart. Gather dough scraps, gently press them together, and repeat until all your dough is shaped.

Step 7: Let the Biscuits Rise

Cover your pan loosely with plastic wrap and set it in a very warm, draft-free spot (think: inside your turned-off oven with the light on). Let the biscuits rise for about an hour. You’ll notice the yeast working its magic as the biscuits puff up and look gorgeously plump—basically, your signal that Homemade Angel Biscuits are about to become reality.

Step 8: Bake to Golden Perfection

Just before baking, gently brush the biscuit tops with heavy whipping cream to encourage an extra golden, glossy crust. Slide them into a 400 F oven for 10-12 minutes, checking at 8 minutes—every oven is a little different! As soon as the biscuits are pale golden, flip the oven to a low broil for the final minute to get those iconic, deeply golden tops. Watch carefully—golden tops can turn into burnt tops in a hurry.

Step 9: Finish With Butter

When you pull the biscuits out, immediately brush their tops with melted butter. It’s the finishing touch that makes Homemade Angel Biscuits look, smell, and taste bakery-perfect. Let them cool just long enough that you don’t burn your fingers, then dig in!

How to Serve Homemade Angel Biscuits

Garnishes

No biscuit feels complete without a flourish. Try slathering these beauties with softened butter (salted butter is dreamy here), a swipe of local honey, or a spoonful of homemade jam. For a savory twist, a sprinkle of flaky salt or chopped chives on the hot biscuits adds an eye-catching touch and another layer of flavor.

Side Dishes

Homemade Angel Biscuits deserve to be the star alongside a variety of meals. Serve them with creamy scrambled eggs and crispy bacon for the world’s best breakfast, pair with fried chicken for a Southern feast, or use them as a tender side to sop up sausage gravy or chili. Their versatility is part of their charm—these biscuits fit in anywhere.

Creative Ways to Present

Don’t be afraid to get playful! Split the biscuits and stuff with pimento cheese, ham, or roasted turkey for effortless sliders at a brunch spread. Stack mini biscuits in a basket lined with a pretty napkin for an elegant, inviting centerpiece. Or, offer small ramekins of flavored butters (think: maple, honey, herb) alongside and let everyone customize their own bite.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Homemade Angel Biscuits, store them in an airtight container at room temperature for up to two days. They’ll stay delightfully soft, especially if you reheat them gently before serving. Avoid refrigerating them, as biscuits tend to dry out in the cold.

Freezing

For longer storage, you can freeze baked biscuits once they’re completely cooled. Simply pop them into a freezer bag, squeezing out as much air as possible. They’ll keep beautifully for up to a month. You can also freeze unbaked biscuits on a tray, transferring to a bag once frozen solid—just bake from frozen, adding a few minutes to the bake time as needed.

Reheating

To revive the melt-in-your-mouth texture, reheat biscuits in a 325 F oven for about 5 to 8 minutes until warm and fragrant. If you’re in a hurry, a quick zap in the microwave (about 15 seconds) works in a pinch—but trust me, the oven method keeps that delicate crisp exterior alive.

FAQs

Can I make homemade angel biscuits without buttermilk?

Absolutely! If you’re out of buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for five minutes, then use as you would buttermilk in the recipe. This gives you the same tang and tenderness.

Why do my angel biscuits come out dense?

Dense biscuits are usually a sign of over-mixing or adding too much flour during kneading. Handle the dough gently and mix only until everything is just combined. Also, check that your yeast is active—if it doesn’t foam when proofed, it’s best to start with a fresh packet.

Can I use all butter instead of shortening?

You can, but combining butter and shortening is what gives Homemade Angel Biscuits their perfect balance of flavor and supreme tenderness. If you skip the shortening, the biscuits may be a touch less fluffy, but still delicious and rich.

What’s the best way to get tall, flaky biscuits?

For the tallest, flakiest biscuits, don’t twist the cutter—press straight down and pull straight up. Folding the dough a few times before patting it out also creates those dreamy layers that make angel biscuits so special.

Can I make the dough ahead of time?

Yes! Prepare the dough, cut out your biscuits, and refrigerate (covered) overnight. The next day, let them come to room temperature and rise in a warm spot for about an hour before baking. It’s a great shortcut for stress-free brunches.

Final Thoughts

I can’t recommend these Homemade Angel Biscuits enough—each bite is impossibly fluffy, buttery, and loaded with Southern charm. Share them with friends, serve them at family gatherings, or savor one warm from the oven with your morning coffee. However you enjoy them, these biscuits are pure homemade joy. Give them a try and watch them become a new favorite at your table!

Print