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There is something truly magical about baking your own soft, flaky biscuits from scratch, and this Homemade Angel Biscuits Recipe captures that magic perfectly. These golden, buttery delights have a heavenly lightness thanks to the perfect balance of buttermilk, yeast, and tender fats, creating an irresistible treat that’s crispy on the outside and pillowy on the inside. Whether you’re enjoying them fresh out of the oven or paired with your favorite meal, this recipe brings a comforting, blissful experience to your kitchen that you’ll want to share again and again.
Ingredients You’ll Need
This recipe uses simple but powerful ingredients that work in harmony to create the perfect biscuit texture and flavor. Each component plays a crucial role, from the tangy buttermilk that helps tenderize and activate the leavening agents, to the cold fats that create layers of flaky goodness.
- 5 cups all-purpose flour: The sturdy base that provides structure and that classic biscuit crumb.
- ¼ cup sugar: Adds just a touch of sweetness to balance the savory elements.
- 1 tbsp baking powder: Helps give the biscuits lift and lightness.
- 1 tsp baking soda: Works with the buttermilk for tender crumb and rise.
- 1 tsp salt: Enhances all the flavors beautifully without overpowering.
- 2 cups cold buttermilk: Adds moisture, tang, and activates the leavening agents perfectly.
- ½ cup unsalted butter, cold and cubed: Essential for flakiness and buttery richness.
- ½ cup cold shortening: Works with butter to create tender, flaky layers.
- 2 tsp active dry yeast: Adds extra fluffiness and subtle depth of flavor.
- ¼ cup warm water (105°F to 115°F): Used to activate the yeast and bring that airy texture.
How to Make Homemade Angel Biscuits Recipe
Step 1: Activate the Yeast
Begin by dissolving the active dry yeast in warm water, around 105 to 115°F, and let it sit undisturbed for about 5 to 10 minutes until it turns foamy. This proofing step ensures your yeast is alive and kicking, which will give the biscuits their signature light and fluffy rise.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. These dry components lay the foundation for your dough’s flavor and texture.
Step 3: Cut in the Fats
Using a pastry cutter or your fingers, cut the cold butter and shortening into the flour mixture until it becomes crumbly and sandy. The cold fats create pockets of steam as the biscuits bake, which is what gives them that flaky, layered texture.
Step 4: Add Liquids
Pour in the cold buttermilk and the activated yeast mixture, stirring gently until a soft dough begins to form. The buttermilk adds moisture and tang, balancing the richness of the fats.
Step 5: Knead and Roll Out
Lightly knead the dough just enough to bring it together—over-kneading can make biscuits tough. Then roll it out on a floured surface to about ¾ inch thick. Use a biscuit cutter or round glass to cut out your biscuits, keeping the edges as neat as possible to encourage rise.
Step 6: Proof the Dough (Optional)
For biscuits that are extra fluffy, let the cut biscuits rise in a warm spot for about 30 minutes. This resting period allows the yeast to work its magic, giving your biscuits a loftier crumb.
Step 7: Bake to Golden Perfection
Place the biscuits on a baking sheet and bake at 400°F (200°C) for 12 to 15 minutes, until they’re puffed up and golden brown on top. If you want an extra touch of richness, brush the warm biscuits with melted butter as soon as they come out of the oven.
How to Serve Homemade Angel Biscuits Recipe
Garnishes
A simple pat of butter or a drizzle of honey can elevate your biscuits to divine heights. Fresh herbs like chives or parsley sprinkled on top add a lovely fresh note and beautiful color contrast, perfect if you’re serving them alongside savory dishes.
Side Dishes
These warm, fluffy biscuits are a dream alongside hearty breakfasts like scrambled eggs and sausage, or with comfort food classics like fried chicken or creamy gravy. They also complement soups and stews incredibly well, soaking up every bit of flavor.
Creative Ways to Present
For a fun twist, slice the biscuits horizontally and fill them with smoked ham, cheese, and a fried egg for a delightful breakfast sandwich. Or turn them into mini sliders with pulled pork or roasted vegetables for a crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any biscuits left over, store them in an airtight container at room temperature for up to two days. This keeps them soft and ready to enjoy without drying out.
Freezing
Homemade Angel Biscuits freeze beautifully. Wrap each biscuit individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months, making it easy to enjoy fresh biscuits anytime.
Reheating
To reheat, pop frozen biscuits in a preheated oven at 350°F (175°C) for 10–15 minutes until warmed through. You can also microwave them wrapped in a damp paper towel for about 20 seconds, though the oven method preserves the crispy edges better.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can work in a pinch, buttermilk’s acidity reacts with the baking soda and baking powder to create tender, fluffy biscuits, so it’s best to follow the recipe for that authentic texture and tang.
What if I don’t have shortening? Can I just use butter?
You absolutely can substitute all the shortening with cold butter, though shortening helps create a slightly flakier texture. Using all butter will bring wonderfully rich flavor but might be a tad less flaky.
Is the yeast necessary in this recipe?
Yes! The yeast contributes extra rise and a delicate, airy crumb that sets this Homemade Angel Biscuits Recipe apart from typical quick biscuits.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to the rolling and cutting step, then refrigerate it tightly wrapped for up to 24 hours. When ready, simply roll, cut, proof if desired, and bake.
How do I know when the biscuits are done baking?
Look for a golden brown top and lightly crisp edges. The biscuits should sound hollow when tapped on the bottom and feel springy to the touch.
Final Thoughts
There’s something truly special about baking the perfect biscuit at home, and this Homemade Angel Biscuits Recipe makes it easy and rewarding. From the warm, buttery aroma filling your kitchen to the heavenly lightness of each bite, these biscuits promise to become a beloved staple. So grab your ingredients, roll up your sleeves, and treat yourself to the simple joy of freshly baked angelic biscuits—you won’t regret it.
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Homemade Angel Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes (including proofing time)
- Yield: 20 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: None
Description
Homemade Angel Biscuits are fluffy, buttery biscuits made with a unique combination of yeast and baking powder for an extra light and airy texture. These biscuits are perfect for breakfast or as a side for any meal, featuring a tender crumb and golden crust from baking at a high temperature.
Ingredients
Dry Ingredients
- 5 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 cups cold buttermilk
- 2 tsp active dry yeast
- ¼ cup warm water (105°F to 115°F)
Fats
- ½ cup unsalted butter, cold and cubed
- ½ cup cold shortening
Instructions
- Activate Yeast: Dissolve the active dry yeast in warm water (between 105°F to 115°F) and let it sit for 5 to 10 minutes until the mixture becomes foamy. This ensures the yeast is active and ready to help the dough rise.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well to distribute the leavening agents evenly throughout the flour.
- Cut in Fats: Using a pastry cutter or clean hands, blend the cold, cubed unsalted butter and cold shortening into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky biscuit texture.
- Add Liquids: Pour in the cold buttermilk and the activated yeast mixture. Stir gently with a spoon or spatula until a soft dough forms. Avoid over-mixing, which can result in tough biscuits.
- Knead & Roll: Lightly knead the dough on a floured surface just until it comes together. Roll out the dough to your desired thickness and cut into biscuit shapes using a biscuit cutter or glass.
- Proof (Optional): For extra fluffy biscuits, allow the cut biscuits to rise slightly in a warm area for about 30 minutes before baking. This gives the yeast additional time to create air pockets.
- Bake: Preheat your oven to 400°F (200°C). Place the biscuits on a baking sheet and bake for 12 to 15 minutes, or until they turn golden brown. If desired, brush the tops with melted butter immediately after baking for extra richness.
Notes
- To ensure flaky biscuits, keep the butter and shortening as cold as possible until cutting into the flour.
- Do not over-knead the dough to maintain tenderness.
- Proofing is optional but recommended for a lighter texture.
- Use fresh yeast to ensure proper rising.
- Brush with butter right after baking for a shiny, flavorful crust.
