Heavenly Angel Biscuits Recipe: Fluffy Clouds of Buttery Joy

Southern kitchens buzz with magic when angel biscuits emerge from the oven, blending traditional buttermilk biscuit techniques with yeast-risen softness.

These heavenly rounds combine the best of both baking worlds.

Flaky layers promise pure comfort on every plate.

Generations of cooks have perfected this delicate bread that melts in your mouth.

With a tender crumb and delightful rise, angel biscuits stand out as a true Southern delicacy.

Warm butter and honey transform these biscuits into an irresistible treat that will make breakfast or dinner feel like a special occasion.

One bite, and you’ll understand why these biscuits earn their celestial name.

What’s Great About Angel Biscuits

• Crowd-Pleasing Comfort: Perfectly soft, buttery, and light, these biscuits bring warmth to any family meal or gathering, guaranteed to make everyone smile and ask for seconds.
• Versatile Breakfast and Brunch Star: Ideal for weekend breakfasts, holiday brunches, or as a side dish for dinners, these biscuits complement both sweet and savory accompaniments with their delightful texture and taste.
• No-Stress Preparation: With simple ingredients and straightforward steps, this recipe requires minimal kitchen skills, allowing even novice cooks to create professional-looking, delicious biscuits without feeling overwhelmed.

Ingredients for Making Angel Biscuits

• All-Purpose Flour: Soft and fluffy base for our biscuits.
• Sugar: Sweet touch to balance the flavors.
• Baking Soda: Helps the biscuits rise and become light.
• Baking Powder: Extra leavening power for soft texture.
• Salt: Enhances the overall taste.

• Buttermilk, Warm Water: Creamy and tangy liquid to bind the dough.
• Yeast: Magical ingredient for extra rise and flavor.

• Shortening, Butter: Rich and tender foundation for biscuits.

Steps to Bake Perfect Angel Biscuits

Step 1: Mix Dry Ingredients

Grab a spacious mixing bowl and whisk together flour, sugar, baking soda, baking powder, and salt until perfectly blended.

Set the mixture aside for later use.

Step 2: Activate Yeast

In a small bowl, dissolve yeast in warm water.

Wait patiently until the mixture becomes foamy, which signals the yeast is ready and alive.

Step 3: Create Crumbly Texture

Using a pastry cutter or your fingertips, work the shortening into the flour mixture.

Continue until the texture resembles coarse, sandy crumbs.

Step 4: Combine Wet and Dry Ingredients

Pour the yeast mixture and buttermilk into the flour mixture.

Stir thoroughly until the dough becomes sticky and well incorporated.

Step 5: Prepare Dough Surface

Sprinkle flour generously on a clean work surface.

Gently transfer the dough and knead softly for one to two minutes.

Step 6: Shape and Rise Biscuits

Roll the dough to a half-inch thickness.

Use a biscuit cutter to shape the rounds.

Place each biscuit on a greased baking sheet.

Cover with a clean cloth and let rise in a warm spot for 30 minutes or until nearly doubled in size.

Step 7: Preheat and Bake

Heat the oven to 400 degrees Fahrenheit.

Once risen, bake the biscuits for 12-15 minutes until they turn golden brown on top.

Step 8: Finish and Serve

Brush the freshly baked biscuits with melted butter.

Serve warm and enjoy the heavenly softness of these angel biscuits.

Pro Tips for Fluffy Angel Biscuits

• Ensure water temperature is between 100-110°F to wake up yeast without killing it, creating a foamy, active starter for fluffy biscuits.
• Use soft wheat flour or low-protein flour for tender, light biscuits that melt in your mouth with delicate texture.
• Knead dough minimally to prevent tough biscuits, just enough to bring ingredients together without overworking the gluten.
• Place dough in a draft-free, warm area like near a preheated oven to help biscuits rise evenly and develop soft, airy layers.
• Brush warm biscuits with melted butter immediately after baking for a golden, rich finish that enhances flavor and creates a beautiful sheen.

How to Store & Warm Angel Biscuits

• Store leftover angel biscuits in an airtight container lined with paper towels to absorb moisture. Keep refrigerated for up to 3-4 days.
• Wrap individual biscuits tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months for best quality and taste.
• Warm in a preheated oven at 350°F for 5-7 minutes until heated through. Brush with a little butter to restore moisture and freshness.
• Thaw overnight in the refrigerator, then warm in the oven at 350°F for 8-10 minutes. Enjoy them almost as good as freshly baked.

What Goes Well with Angel Biscuits

• Pair Perfectly with Savory Comfort
• Slather homemade strawberry jam or honey butter for a sweet and tangy complement that elevates the angel biscuits' soft, fluffy texture.
• Pairing Protein Power
• Serve alongside scrambled eggs, crispy bacon, or country ham to create a hearty Southern-style breakfast that satisfies deep hunger and provides rich protein balance.
• Drink Delights
• Match with fresh-squeezed orange juice for a bright, citrusy morning kick or choose rich, medium-roast coffee to enhance the biscuits' warm, buttery notes and provide a robust morning experience.
• Complementary Beverage Choice
• Select sweet tea for an authentic Southern touch that harmonizes with the biscuits' tender crumb and provides a refreshing, classic accompaniment to the warm, comforting bread.

Different Styles for Angel Biscuits

• Gluten-Free Angel Biscuits: Replace wheat flour with a blend of gluten-free all-purpose flour and almond flour for a celiac-friendly version that maintains the light, fluffy texture.
• Whole Wheat Angel Biscuits: Swap half the all-purpose flour with whole wheat flour to boost fiber and create a nuttier, heartier biscuit with added nutritional value.
• Dairy-Free Angel Biscuits: Use coconut milk instead of buttermilk and plant-based shortening to accommodate lactose-intolerant individuals while preserving the original biscuit's tender crumb.
• Herb-Infused Angel Biscuits: Incorporate fresh chopped rosemary, thyme, or chives into the dry ingredients to elevate the biscuits with aromatic herbal notes and sophisticated flavor.

FAQs

• Why are these called Angel Biscuits?

The name comes from their incredibly light, soft texture that’s almost “angelic” due to the combination of yeast and chemical leavening agents like baking powder and baking soda.

• Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and refrigerate it. Just let the dough come to room temperature and rise before baking.

• What makes these biscuits different from regular biscuits?

Unlike traditional biscuits, Angel Biscuits use both yeast and chemical leaveners, creating an extra tender, fluffy texture that’s more complex and lighter than standard biscuit recipes.

• Do I need any special equipment to make these biscuits?

You’ll just need a mixing bowl, baking sheet, biscuit cutter, and basic kitchen tools like a whisk and pastry cutter or your fingers to mix the ingredients.

Angel Biscuits Recipe

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4.8 from 35 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Heavenly Southern angel biscuits blend buttermilk’s tangy richness with yeast’s gentle rise, creating a cloud-like texture that melts in your mouth. Buttery layers promise comfort and warmth, inviting you to savor each delicate, flaky bite.

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Ingredients

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Main Ingredients:

• 5 cups (1200 milliliters) all-purpose flour
• 1 cup (240 milliliters) shortening
• 2 cups (480 milliliters) buttermilk

Leavening Agents:

• 1 package (7 grams / 1/4 ounce) active dry yeast
• 1 teaspoon (5 milliliters) baking soda
• 3 teaspoons (15 milliliters) baking powder

Seasoning and Liquid Ingredients:

• 1/4 cup (60 milliliters) sugar
• 2 teaspoons (10 milliliters) salt
• 1/4 cup (60 milliliters) warm water (110 to 115 degrees Fahrenheit)
• Melted butter for brushing

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Instructions

1. Prepare a spacious mixing vessel and sift together dry ingredients including flour, sugar, leavening agents, and seasoning to ensure even distribution.
2. Activate the yeast by stirring it into tepid water, allowing it to bloom and become frothy, which indicates live cultures.
3. Incorporate cold shortening into the flour mixture using fingertips or a specialized pastry tool, creating a textured, crumbly consistency.
4. Gently combine the activated yeast with tangy buttermilk, then fold into the flour blend until a soft, slightly tacky dough forms.
5. Transfer the dough onto a generously floured work surface and delicately knead, just enough to bring the ingredients together without overworking.
6. Roll out the dough to a uniform half-inch thickness and use a circular cutter to shape the biscuits, placing them on a lightly greased baking sheet.
7. Drape a clean kitchen towel over the biscuits and position in a draft-free, warm environment to encourage rising, allowing approximately 30 minutes for expansion.
8. Warm the oven to 400 degrees fahrenheit, preparing for baking.
9. Slide the risen biscuits into the preheated oven and bake until they develop a golden, appetizing exterior, typically 12-15 minutes.
10. Remove from oven and brush with melted butter for a glossy, rich finish, then serve immediately while warm and tender.

Notes

• Check yeast freshness by ensuring it becomes foamy in warm water, which guarantees proper rising and fluffy biscuits.
• Use cold shortening and work quickly when cutting it into flour to create flaky, tender biscuit texture.
• Allow biscuits to rise in a draft-free, warm area like near a preheated oven to help develop soft, airy layers.
• Brush biscuits with melted butter immediately after baking for a golden, rich finish that enhances flavor and appearance.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: Southern (American)

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 2 g
• Sodium: 270 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 0 mg