Angel biscuits are the best of two beloved worlds: part yeast roll, part classic buttermilk biscuit. This hybrid is famous for its feathery crumb, irresistible flakiness, and melt-in-your-mouth texture. No matter your level of baking experience, you can produce bakery-style angel biscuits from scratch at home. This comprehensive guide covers every step, from ingredient selection to storage, so you’ll feel confident at each stage.
Why Angel Biscuits Stand Out
Angel biscuits earn their reputation for dependability and tender texture. By blending active dry yeast with chemical leaveners (baking powder and baking soda), the recipe offers:
- Consistent Rise: The recipe forgives less-than-perfect technique, thanks to the triple-leavening approach.
- Ultra-Light Crumb: Biscuits lift and dome without collapsing, producing a light, airy bite.
- Versatility: Serve with savory butter, sweet jam, sausage gravy, or create breakfast sandwiches.
People prize angel biscuits for weekday breakfasts, special-occasion dinners, or as a crowd-pleasing side at gatherings.
Ingredients: Building Angelic Layers
Choosing the right ingredients builds the foundation of successful angel biscuits. Each component serves a purpose in maximizing lift and tenderness.
Core Ingredients
| Ingredient | Purpose |
|---|---|
| All-purpose flour | Structure and base for dough |
| Active dry yeast | Adds flavor and distinctive rise |
| Baking powder | Boosts lift and lightness |
| Baking soda | Provides additional leavening with buttermilk |
| Granulated sugar | Feeds yeast, aids browning, balances flavor |
| Salt | Enhances every other flavor |
| Unsalted butter | Creates flakiness and rich taste |
| Vegetable shortening | Yields a tender, supple crumb |
| Cold buttermilk | Moisture, tangy depth, and reacts with baking soda |
| Warm water | Activates yeast for that essential rise |
Always use cold butter, shortening, and buttermilk—chilling helps form distinct layers as the biscuits bake.
How to Make Angel Biscuits
You don’t need advanced skills or specialty equipment for this recipe. A large bowl, a sturdy spoon, and your hands do most of the work. Here’s how to go from flour to fabulous in ten straightforward steps.
Step-by-Step Directions
1. Bloom the Yeast
In a small bowl, sprinkle active dry yeast over warm water (about 105–110°F, or the temperature of a warm bath). Let it sit for 5 minutes until foamy, a sign the yeast is alive and ready.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Ensure these are evenly distributed to avoid pockets of bitterness or uneven rise.
3. Cut in Fats
Add cold cubes of unsalted butter and vegetable shortening. Use a pastry blender or two forks to work the fats into the flour until you have a coarse, pea-sized crumb. This step ensures flakiness in every bite.
4. Mix Wet Ingredients
Make a well in the center of your dry ingredients. Pour in the foamy yeast mixture and cold buttermilk.
5. Stir and Form Dough
Use a wooden spoon to gently combine everything. The dough should look slightly shaggy and sticky but hold together.
6. Knead Gently
Turn the dough out onto a lightly floured surface. Knead just 6–8 times—enough to bring everything together. Overworking leads to tough biscuits.
7. Laminate for Flakiness
Pat the dough into a 1-inch thick rectangle. Fold the dough in half and pat out again. Repeat folding two more times. This step stacks layers, making the biscuits exceptionally tall and flaky.
8. Shape and Cut Biscuits
Using a floured 2-inch biscuit cutter, press straight down (don’t twist) to cut rounds. Gather scraps gently, repeat patting and cutting until you’ve used all the dough.
9. Proof for Lightness
Arrange biscuits snugly in a greased cast iron skillet or on a parchment-lined baking sheet. Cover loosely with plastic wrap and let them rise in a warm spot for 45–60 minutes until slightly puffy. This rest amplifies their height and tenderness.
10. Bake and Finish
Heat oven to 400°F. Bake biscuits for 15–18 minutes, or until golden brown on the tops and bottoms. Remove from the oven and brush immediately with melted butter for a glossy finish. Serve warm.
Pro Tips & Expert Techniques
Getting outstanding angel biscuits takes just a bit of attention to technique. Here are key ways to elevate your baking:
- Use Cold Ingredients: Cold fats ensure steam releases as the biscuits bake, puffing up the layers.
- Limit Handling: Warm hands and overmixing can melt butter and deflate the rise.
- Flour Your Cutter: Prevent sticking by dipping your biscuit cutter in flour between every cut.
- Crowded Pan = Taller Biscuits: Placing rounds so they touch encourages biscuits to climb upward, not out.
- Make Ahead: Shape and refrigerate biscuits overnight. Let them sit at room temperature while the oven preheats before baking fresh the next morning.
Troubleshooting Common Issues
| Challenge | Solution |
|---|---|
| Flat biscuits | Check expiration dates on baking powder and yeast; ensure cold fats |
| Tough, dense crumb | Handle the dough minimally; avoid overkneading |
| Uneven browning | Rotate baking sheet or skillet halfway through bake time |
| Biscuits spread | Chill cut biscuits before baking if your kitchen is warm |
Serving Suggestions
Angel biscuits are as flexible as your cravings. Enjoy them with a variety of sides and spreads:
- Classic: Split warm biscuits, slather with salted butter, and drizzle with honey.
- Breakfast: Add scrambled eggs, country ham, or fried chicken for a handheld sandwich.
- Dinner: Pair with roasted meats, vegetable soups, or even pan gravy.
- Sweet Treats: Fill with whipped cream and strawberries for a simple dessert.
These biscuits also absorb sauces beautifully—use to swipe up gravy, pot pie filling, or syrup.
Storing Angel Biscuits
Freshness matters. To maximize flavor and texture, use the following storage methods:
Storing at Room Temperature
Let biscuits cool fully. Store in an airtight container or zip-top bag for up to two days. For the freshest results, reheat briefly before serving.
Refrigerating
Place biscuits in a sealed container and refrigerate for up to five days. They stay soft and ready to warm up for quick breakfasts.
Freezer Storage
For longer keeping, wrap cooled biscuits individually in plastic wrap and then place in a freezer bag. Freeze up to three months. To reheat, thaw on the counter, then warm in a 300°F oven for 5–7 minutes, or microwave single biscuits for 10–15 seconds.
Dough Make-Ahead
Cut biscuits can also be frozen before baking. After cutting, arrange on a baking sheet and freeze until solid. Transfer to a bag, then bake straight from frozen, adding 2–3 minutes to the bake time.
Angel Biscuits Recipe: At-A-Glance
Ingredients List
- 1 package (2 1/4 tsp) active dry yeast
- 2 tbsp warm water (105–110°F)
- 5 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup cold vegetable shortening
- 2 cups cold buttermilk
Method
- Dissolve yeast in warm water. Let stand until foamy.
- Whisk flour, sugar, baking powder, baking soda, and salt together.
- Cut butter and shortening into the dry mixture until coarse and crumbly.
- Make a well; add yeast and buttermilk. Stir to combine.
- Gently knead, then laminate the dough by folding several times.
- Pat to 1-inch thick, cut out biscuits.
- Place on a prepared pan, cover, and let rise for 45–60 minutes.
- Bake at 400°F for 15–18 minutes.
- Brush with melted butter and serve immediately.
Fresh from the oven, angel biscuits have a golden top and a soft, pillowy center. Their subtle tang, rich layers, and versatility make them a cherished staple for any meal. Whether you’re a seasoned baker or a biscuit beginner, this recipe gives you everything needed to craft a batch that will wow family, friends, or simply satisfy your own craving for something truly comforting.
Angel Biscuits
Enjoy these heavenly angel biscuits warm from the oven. Slather them with butter. Add your favorite jam or honey. They’re sure to become a family favorite!
Ingredients
- 1 package (2 1/4 teaspoons) active dry yeast
- 3/4 cup cold unsalted butter, cubed
- 1/4 cup shortening
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups buttermilk
- 3 tablespoons warm water (110°F)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 2-4 tablespoons melted unsalted butter (for brushing after baking)
Instructions
- In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 5 minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Using a pastry cutter or your fingers, cut in the cold butter and shortening until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture. Pour in the yeast mixture and buttermilk. Stir until the dough comes together.
- Turn the dough out onto a lightly floured surface and gently knead a few times until smooth. Do not overwork the dough.
- Pat the dough into a 1-inch thick rectangle. Fold the dough in half and pat it out again. Repeat this process 3-4 times to create layers.
- Using a floured 2-inch round biscuit cutter, cut out biscuits.
- Place the biscuits in a greased 10-inch cast iron skillet or on a parchment-lined baking sheet, with the sides touching for maximum rise. Cover loosely with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 400°F. Bake the biscuits for 15-20 minutes, or until golden brown.
- Brush with melted butter immediately after removing from the oven. Serve and enjoy!