Light, fluffy, and buttery, Angel Biscuits are the best of both worlds—a perfect cross between a flaky biscuit and a soft yeast roll. These tender biscuits are ideal for breakfast, brunch, or dinner and pair beautifully with butter, honey, or your favorite jam. The added yeast makes them extra airy, giving them a divine texture that lives up to their heavenly name.
Why You’ll Love This Recipe
1. Fluffy and Light
The yeast gives these biscuits an irresistibly soft and pillowy texture that sets them apart from traditional biscuits.
2. Make-Ahead Friendly
The dough can be chilled overnight, making these biscuits perfect for preparing ahead of time.
3. Versatile and Delicious
Whether you serve them with savory dishes or sweet spreads, these biscuits are a crowd-pleaser for any occasion.
Pro Tips for the Perfect Angel Biscuits
- Activate Yeast Properly: Use warm (not hot) water to activate the yeast. The water should be between 100–110°F (37–43°C).
- Keep Butter Cold: If possible, keep the butter chilled until mixing. The pockets of butter create those flaky layers when baking.
- Don’t Overmix: Once the dough comes together, handle it gently to avoid overworking, which can make the biscuits dense.
- Chill for Flavor: Chilling the dough allows the flavors to develop and ensures the biscuits hold their shape during baking.
Serving Suggestions
- Classic Pairings: Serve warm with softened butter, honey, or your favorite fruit preserves.
- Breakfast Sandwiches: Use the biscuits to make hearty breakfast sandwiches with eggs, cheese, and bacon or sausage.
- Dinner Side: Pair them with soups, stews, or roasted meats for a comforting side dish.
- Dessert Delight: Split a biscuit and top with whipped cream and fresh berries for a simple shortcake.
Storage and Reheating
- Room Temperature: Store baked biscuits in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep in the fridge for up to a week; reheat in a 350°F (175°C) oven for 5–7 minutes.
- Freezing Dough: Cut out biscuit rounds, place them on a baking sheet, and freeze until firm. Transfer to a freezer-safe bag and bake from frozen, adding a few extra minutes to the bake time.
Variations to Try
- Cheesy Biscuits: Add 1 cup of shredded cheddar cheese to the dough for a savory twist.
- Herb-Infused: Mix in 1–2 teaspoons of chopped fresh rosemary, thyme, or chives for a fragrant flavor.
- Sweet Biscuits: Sprinkle the tops with a bit of cinnamon sugar before baking for a lightly sweet treat.
- Buttermilk Substitution: No buttermilk? Combine 2 cups of milk with 2 tablespoons of vinegar or lemon juice and let it sit for 5 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes! You can substitute instant yeast for active dry yeast in equal amounts. No need to activate it in water—just mix it directly into the dry ingredients.
Why do I need to chill the dough?
Chilling helps the dough relax, makes it easier to work with, and enhances the flavor. It also ensures the butter stays cold, resulting in flakier biscuits.
Can I make these gluten-free?
Use a gluten-free all-purpose flour blend. Ensure it contains xanthan gum or a similar binding agent for the best results.
Why These Biscuits Are a Must-Try
Angel Biscuits bring a touch of nostalgia and comfort to any meal. Their fluffy texture and buttery flavor make them incredibly versatile and impossible to resist. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding every time.
Looking for more baking inspiration? Try these recipes:
- Honey Butter Dinner Rolls
- Classic Buttermilk Biscuits
- Savory Herb and Cheese Scones
We’d love to hear how your biscuits turned out! Share your creations and tips in the comments or tag us on Pinterest. Happy baking! 😇✨
Angel Biscuits
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a bowl, combine the flour, baking powder, baking soda, and salt.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Dissolve the yeast in warm buttermilk and add it to the dry ingredients. Mix until just combined.
- Turn the dough out onto a floured surface and gently knead a few times.
- Roll or pat the dough to about 1/2-inch thickness and cut out biscuits with a biscuit cutter.
- Place the biscuits on a baking sheet and bake for 12 to 15 minutes or until golden brown.
