Heavenly Homemade Angel Biscuits: So Good, They Might Just Beat Grandma’s!
Have you ever taken a bite of something so soft, buttery, and melt-in-your-mouth perfect that you just had to stop and savor it? That’s exactly what these Angel Biscuits are. They’re a magical cross between traditional biscuits and yeast rolls—pillowy, fluffy, and lightly sweet. The best part? They’re surprisingly easy to make and practically foolproof.
I first tried these at a friend’s party and was blown away. I begged her for the recipe, and ever since, I’ve been making them for every gathering. Now it’s your turn to experience biscuit heaven!
Why Are They Called “Angel Biscuits”?
These biscuits are so light and airy, they’re practically heaven-sent. The addition of yeast gives them a soft lift, while baking soda and powder ensure a beautiful rise and perfect texture. They strike a balance between buttery richness and delicate sweetness—an angelic combination if there ever was one.
Ingredients:
Yields about 12 biscuits
- 2½ cups all-purpose flour (White Lily preferred for softness)
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup unsalted butter, very cold and cubed
- ¼ cup vegetable shortening (or more butter)
- 2¼ teaspoons instant yeast
- 2 tablespoons warm water (not hot!)
- 1 cup buttermilk (cold)
Step 1: Activate the Yeast
In a small bowl, mix the warm water with the yeast. Let it sit for 5 minutes until foamy. This is crucial—if it doesn’t foam, your yeast might be expired.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This dry base is what gives the biscuits their balance between fluffy and flavorful.
Step 3: Cut in the Fats
Add the cold butter and shortening into the flour mixture. Use a pastry cutter or your fingertips to combine until the texture resembles coarse crumbs with small pea-sized bits of fat throughout. This is key for that perfect flaky texture!
Step 4: Add Liquids
Pour in the foamy yeast mixture and the cold buttermilk. Gently stir until a soft dough forms—don’t overmix. The dough will be a bit sticky, and that’s okay.
Step 5: Chill for Better Flavor
Cover the dough with plastic wrap and refrigerate it for at least 1 hour—or overnight for the best results. Chilling helps the gluten relax and enhances the biscuit’s flavor and rise.
Step 6: Roll & Cut
On a floured surface, gently roll out the dough to about ½ inch thickness. Use a biscuit cutter (or glass) to cut out rounds. Don’t twist the cutter—press straight down for even rise.
Step 7: Let Them Rest
Place the biscuits on a parchment-lined baking sheet, just slightly apart. Cover loosely and let them rest at room temperature for 30–40 minutes. This gives the yeast a final chance to puff them up.
Step 8: Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Bake the biscuits for 12–15 minutes, or until beautifully golden on top. Remove and brush with melted butter while hot.
Serving Suggestions:
- Serve warm with honey butter or jam
- Slice and stuff with scrambled eggs and cheese for a breakfast sandwich
- Pair with a creamy soup or hearty chili for a satisfying meal
Pro Tips for Biscuit Bliss:
- Always use cold butter and buttermilk
- Don’t overwork the dough—it toughens the biscuits
- For extra flavor, mix in shredded cheddar, chives, or garlic powder
- Freeze raw biscuits and bake straight from frozen when needed!
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