Homemade Angel Biscuits

Oh wow, these Homemade Angel Biscuits feel so special. They puff up soft and tall. And I was like, yes, these are the ones.

When I pulled them apart, they were warm and fluffy. The smell filled my kitchen fast. It felt cozy and happy.

I kept grabbing another biscuit. They’re light, soft, and taste so good with butter. And I thought, you’re gonna love these too.

So yeah, let’s make them together. It’s easy and fun. And the results are so worth it.

Why You’ll Love This Recipe

• Buttery and Flaky: Angel biscuits are light and fluffy, thanks to the combination of baking powder and yeast. The texture is incredible, and every bite is full of layers.
• Perfect for Any Meal: Whether you’re having them with gravy, alongside a hearty soup, or as part of a holiday feast, these biscuits are the perfect side dish.
• No Kneading Needed: Unlike traditional biscuits, angel biscuits require no heavy kneading. Just a gentle touch to bring everything together.
• Make-Ahead Friendly: You can make the dough ahead of time and refrigerate it until you’re ready to bake.
• Great for Beginners: Even if you’ve never baked biscuits before, this recipe is easy to follow with simple steps and delicious results.

Required Kitchen Tools

• Mixing Bowls: You’ll need a couple of medium-sized bowls for mixing the dough.
• Measuring Cups and Spoons: For accurate measurements of your dry and wet ingredients.
• Rolling Pin: To roll out the dough to the perfect thickness.
• Biscuit Cutter or Glass: A biscuit cutter or simply a glass with a floured rim works great for cutting out biscuits.
• Baking Sheet: To bake your biscuits on, lined with parchment paper to prevent sticking.
• Pastry Brush (optional): If you want to brush the biscuits with melted butter for extra richness.

Ingredients

These ingredients are simple yet work together to create the fluffiest, most tender biscuits you’ll ever taste. Here’s what you’ll need:

• 2 packages (1/4 ounce each) active dry yeast: The yeast gives these biscuits their light, airy texture.
• 1/4 cup warm water (110° to 115°F): This activates the yeast. Make sure it’s not too hot, or it could kill the yeast.
• 2 cups warm buttermilk (110° to 115°F): Buttermilk adds tang and moisture, making these biscuits extra tender.
• 5 to 5 1/2 cups all-purpose flour: The flour provides structure for the biscuits. Start with 5 cups and add more if necessary to get the right dough consistency.
• 1/3 cup sugar: A small amount of sugar sweetens the biscuits just enough without overpowering their savory qualities.
• 2 teaspoons salt: Salt enhances the flavors and balances the sweetness.
• 2 teaspoons baking powder: Baking powder helps the biscuits rise quickly and stay fluffy.
• 1 teaspoon baking soda: The combination of baking powder and baking soda ensures your biscuits are perfectly light and tender.
• 1 cup shortening: Shortening creates a flaky texture. You can use butter for an even richer flavor, but shortening keeps the biscuits ultra-tender.
• Melted butter: For brushing the biscuits before baking for a golden, crispy finish.

Variations for Angel Biscuits

While these angel biscuits are delicious as-is, feel free to experiment with some fun variations:

• Add Herbs: Mix in fresh herbs like rosemary, thyme, or chives for a savory twist.
• Cheese Biscuits: Add a cup of shredded cheese like cheddar or Parmesan for cheesy goodness.
• Garlic Butter Biscuits: Brush the biscuits with garlic butter after baking for an irresistible garlic flavor.
• Cinnamon Sugar Biscuits: Add a tablespoon of cinnamon to the dough and sprinkle with cinnamon sugar before baking for a sweet treat.
• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier, healthier version.

Step-by-Step Instructions

Making angel biscuits might sound intimidating, but with just a few steps and a little patience, you’ll be able to bake up a batch of light, buttery biscuits in no time. Here’s how to do it:

1. Activate the Yeast

Start by activating the yeast. In a small bowl, dissolve the active dry yeast in the warm water. Add a pinch of sugar to help feed the yeast and stir until it dissolves. Let the yeast sit for about 5-10 minutes, or until it becomes frothy. If the mixture doesn’t foam, your yeast may be expired, and you’ll need to start over with fresh yeast.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This will evenly distribute the dry ingredients, ensuring every biscuit is light and fluffy.

3. Cut in the Shortening

Add the shortening to the dry ingredients. Use a pastry cutter or your fingers to cut the shortening into the flour mixture until it resembles coarse crumbs. The key is to work quickly to keep the shortening cold, as this helps create those flaky layers in the biscuits.

4. Combine Wet Ingredients

In another bowl, whisk together the warm buttermilk and the activated yeast mixture. Pour this wet mixture into the dry ingredients and stir gently with a spoon or spatula. Be careful not to overwork the dough—just mix until the flour is incorporated, and you have a sticky dough.

5. Chill the Dough (Optional)

At this point, you can either proceed with rolling out the dough or refrigerate it for up to 1 hour. Chilling the dough makes it easier to handle and can also improve the texture of the biscuits.

6. Roll Out the Dough

Turn the dough onto a lightly floured surface. Use a rolling pin to gently roll the dough to about 1/2-inch thickness. The dough should be soft but not too sticky. If necessary, sprinkle with a little more flour to prevent sticking.

7. Cut the Biscuits

Using a biscuit cutter or a glass, cut out biscuits from the dough. Make sure to press down straight without twisting to ensure the biscuits rise evenly. Place the biscuits on a baking sheet lined with parchment paper, ensuring they’re close together for soft, tender edges.

8. Brush with Butter

For a golden, buttery finish, brush the tops of the biscuits with melted butter before baking. This will give them that irresistible golden brown color and extra richness.

9. Bake the Biscuits

Preheat your oven to 450°F (232°C) and bake the biscuits for 10-12 minutes, or until they are golden brown on top and cooked through. The biscuits should have a soft interior and crispy, buttery exterior.

10. Serve and Enjoy

Once your angel biscuits are out of the oven, let them cool slightly before serving. These biscuits are best enjoyed warm with a pat of butter, jam, or honey.

How to Serve Angel Biscuits

Angel biscuits are incredibly versatile and can be served with a variety of dishes. Here are a few ideas:

• With Gravy: Serve your biscuits with classic sausage gravy for a Southern-style breakfast or brunch.
• With Fried Chicken: There’s nothing better than pairing angel biscuits with fried chicken for a comforting, hearty meal.
• With Soup: Serve alongside a bowl of creamy soup or stew to soak up all the delicious flavors.
• As a Snack: Simply spread with butter or jam for a quick and delicious snack.
• In Sandwiches: Use the biscuits to make mini sandwiches with deli meats, cheese, and pickles.

Storing Angel Biscuits

• Unbaked Dough: If you have leftover dough, you can refrigerate it for up to 2 days or freeze it for later use. Just be sure to wrap it tightly in plastic wrap and store it in an airtight container.
• Baked Biscuits: Store your leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat them in the oven at 350°F for about 5-10 minutes to restore their fluffy texture.
• Freezing Biscuits: For long-term storage, freeze baked biscuits in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. To reheat, bake at 350°F for 10 minutes or microwave them for 20-30 seconds.

Nutrition

Here’s an approximate nutritional breakdown per biscuit (assuming the recipe yields 12 biscuits):

Nutrient	Amount per Biscuit
Calories	250
Protein	3g
Carbohydrates	33g
Fat	12g
Saturated Fat	4g
Fiber	1g
Sugars	4g
Sodium	350mg
Cholesterol	10mg

Please note that these values are approximate and can vary based on the specific brands of ingredients used.

Conclusion

Angel biscuits are a delightful addition to any meal, providing that perfect balance of fluffiness and flakiness. Whether you’re serving them at breakfast, with dinner, or just as a snack, these homemade biscuits are sure to become a family favorite. With minimal effort and just a few key ingredients, you can create melt-in-your-mouth biscuits that everyone will rave about. Enjoy!