There’s something truly magical about soft, fluffy biscuits straight from the oven that can instantly elevate any meal. If you’ve been searching for a biscuit that melts in your mouth and boasts a perfect balance of buttery richness and tender crumb, look no further than the Homemade Angel Biscuits Recipe. This recipe combines the gentle rise from yeast with the classic richness of butter and buttermilk to create biscuits that feel heavenly in every bite. Whether you serve them warm for breakfast or alongside dinner, these biscuits are sure to become a new favorite in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward but play critical roles in giving your biscuits the ideal texture, flavor, and appearance. From the yeast that creates a lovely airy crumb to the butter and shortening that contribute to flakiness and richness, each component is essential.
- 1/2 cup hot water (100 to 110 degrees): This temperature is perfect for activating the yeast without killing it.
- 1 (1/4 ounce) packet active dry yeast: The powerhouse for the biscuit’s light, airy rise.
- 1 teaspoon sugar: Feeds the yeast and adds a touch of sweetness to balance flavors.
- 5 1/2 cups Lilly white yeast flour: Provides the structure and slight chew that supports the biscuit’s softness.
- 1/4 cup sugar: Enhances sweetness and contributes to the golden crust.
- 3/4 teaspoon salt: Essential for balancing sweetness and enhancing all the other flavors.
- 1/2 cup cold butter, cubed: Helps create flakiness and adds deep buttery flavor.
- 1/2 cup cold shortening, cubed: Works with the butter to lock in moisture and keep biscuits tender.
- 2 cups buttermilk: Adds tanginess and reacts with leavening to tenderize and flavor the dough.
- 1/4 cup melted butter (for brushing): Brushed on top for a golden, flavorful, and irresistible finish.
How to Make Homemade Angel Biscuits Recipe
Step 1: Activate the Yeast
Begin by dissolving the yeast and 1 teaspoon sugar in the hot water. Let this mixture sit for about 10 minutes until it becomes foamy and bubbly—this indicates the yeast is alive and ready to do its magic in your biscuit dough.
Step 2: Combine Dry Ingredients
While the yeast is activating, sift together the yeast flour, sugar, and salt in a large mixing bowl. Sifting ensures there are no lumps and integrates the ingredients evenly, which will lead to a lighter dough.
Step 3: Cut in Butter and Shortening
Next, add the cold cubed butter and shortening into the dry ingredients. Use a pastry cutter or your fingertips to work them into the flour until the mixture resembles coarse crumbs. Keeping the fats cold is key for achieving that flaky texture.
Step 4: Mix Wet Ingredients into Dry
Make a well in the center of your dry mixture and pour in the foamy yeast mixture along with the buttermilk. Stir gently until the dough just comes together—it will be sticky, which is perfect for fluffy biscuits.
Step 5: Knead the Dough Gently
Turn the dough out onto a floured surface and gently knead it about 10-12 times, just until it holds together smoothly. Overworking can lead to tough biscuits, so be gentle and patient.
Step 6: Let the Dough Rise
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours. It should double in size, becoming airy and soft.
Step 7: Shape and Cut
Once risen, gently punch down the dough and roll it out to about 3/4-inch thickness. Use a biscuit cutter or a glass dipped in flour to cut out rounds. Place the biscuits close together on a baking sheet to encourage an extra fluffy rise.
Step 8: Bake to Golden Perfection
Bake the biscuits in a preheated 375°F oven for about 15 to 20 minutes, or until the tops are beautifully golden brown. The smell alone will have you reaching for one straight from the oven!
Step 9: Brush with Melted Butter
As soon as they come out of the oven, brush the tops generously with melted butter. This final touch seals in moisture and adds a gorgeous shine and buttery aroma that’s simply irresistible.
How to Serve Homemade Angel Biscuits Recipe
Garnishes
While the biscuits are delicious on their own, a light spread of honey or homemade jam adds an extra layer of sweetness that complements the buttery crumb beautifully. You can also gently crumble blue cheese or spread herb butter on top for a savory twist that sparks the taste buds.
Side Dishes
These biscuits shine alongside hearty breakfasts featuring eggs, bacon, or sausage gravy. They’re also a perfect accompaniment to fried chicken, silky soups, or a fresh garden salad. The versatility makes them a true crowd-pleaser at any meal.
Creative Ways to Present
For a special brunch, split the biscuits and create mini breakfast sandwiches with eggs and cheese or stack them with layers of smoked salmon and cream cheese. You can even toast leftover biscuits lightly and use them as a base for canapés or tops for individual pot pies.
Make Ahead and Storage
Storing Leftovers
Store leftover biscuits in an airtight container at room temperature for up to 2 days to keep them soft. If you prefer them warm and fresh-like, avoid refrigerating, which can dry them out.
Freezing
Wrap cooled biscuits tightly in plastic wrap and place them in a freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature or reheat directly from frozen.
Reheating
Reheat biscuits in a preheated oven at 350°F for about 10 minutes or until warmed through. For moist softness, wrap them in foil to keep the steam in. A quick zap in the microwave also works, but may sacrifice a little flakiness.
FAQs
Can I substitute all-purpose flour for yeast flour in the Homemade Angel Biscuits Recipe?
While you can try all-purpose flour, yeast flour is designed to work harmoniously with yeast to create the perfect biscuit texture. Using all-purpose might yield a different crumb and rise, so it’s best to stick with yeast flour if possible.
Do I have to use both butter and shortening?
Combining butter and shortening provides the best of both worlds: butter for rich, flavorful flakiness and shortening for light, tender texture. Using only one may change the biscuit’s texture but you can experiment based on your preference.
Can I make these biscuits dairy-free?
To make these biscuits dairy-free, substitute the butter with a plant-based alternative and swap buttermilk with a mixture of nondairy milk and a tablespoon of vinegar or lemon juice to mimic the tang and acidity.
Is it okay to use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you can mix it directly with the flour without proofing it in warm water first. Just adjust rising time as it often works faster.
How do I know when the biscuits are fully baked?
Biscuit tops should be golden brown and the bottoms firm but tender to touch. Inserting a toothpick should come out clean. If they look pale or doughy, give them a few more minutes in the oven.
Final Thoughts
I truly encourage you to try this Homemade Angel Biscuits Recipe because it brings the warmth and comfort of fresh-baked biscuits right into your kitchen. The process is simple yet rewarding, and the results are biscuits so soft, buttery, and heavenly that you’ll find yourself baking them again and again. Whether for a special occasion or just a cozy meal at home, these angel biscuits will quickly earn their place at your family table.
Print
Homemade Angel Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 biscuits (serves 12)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Homemade Angel Biscuits are tender, flaky, and buttery biscuits perfect for breakfast or as a side dish. Made with a combination of cold butter and shortening, buttermilk, and yeast for a slight rise, these biscuits offer a soft texture and rich flavor that pairs beautifully with savory or sweet toppings.
Ingredients
Yeast Mixture
- 1/2 cup hot water (100 to 110 degrees)
- 1 (1/4 ounce) packet active dry yeast
- 1 teaspoon sugar
Dry Ingredients
- 5 1/2 cups Lilly white yeast flour
- 1/4 cup sugar
- 3/4 teaspoon salt
Fats
- 1/2 cup cold butter, cubed
- 1/2 cup cold shortening, cubed
Liquids
- 2 cups buttermilk
- 1/4 cup melted butter (for brushing)
Instructions
- Activate the yeast: In a small bowl, combine the hot water and sugar, then sprinkle the active dry yeast over the top. Let it sit for about 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the yeast flour, sugar, and salt until well combined.
- Cut in fats: Add the cold cubed butter and shortening to the dry ingredients. Using a pastry blender or your fingertips, cut the fats into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
- Add liquids and knead: Pour in the activated yeast mixture and buttermilk. Stir until just combined into a sticky dough. Turn the dough onto a lightly floured surface and knead gently about 5 to 6 times until it holds together but remains soft and slightly sticky. Avoid over-kneading to keep the biscuits tender.
- Let dough rise: Place the dough back into the bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the biscuits: Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll or pat the dough to about 1-inch thickness. Use a biscuit cutter to cut out 12 biscuits and place them on a baking sheet lined with parchment paper, leaving space between each.
- Second rise: Cover the biscuits with a cloth and allow them to rise for an additional 20 minutes before baking.
- Bake the biscuits: Preheat the oven to 425°F (220°C). Bake the biscuits for 15 to 20 minutes or until golden brown on top.
- Brush with melted butter: Remove the biscuits from the oven and immediately brush the tops with melted butter for a rich, glossy finish.
- Serve warm: Allow the biscuits to cool slightly before serving them warm, perfect with honey, jam, or savory spreads.
Notes
- Use cold fats to create a flaky texture.
- Do not over-knead the dough to keep biscuits tender.
- If buttermilk is unavailable, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes as a substitute.
- For a richer flavor, brush biscuits with additional melted butter after baking.
- Biscuits are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
