Angel Biscuits: 12 Heavenly Bites

Name: Angel Biscuits: 12 Heavenly Bites
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Southern
Ingredients: 2 1/4 teaspoons active dry yeast; 1/4 cup warm water (105-115F); 1 teaspoon sugar; 1 cup warm buttermilk; 1/2 cup unsalted butter, melted; 1 teaspoon salt; 1 teaspoon sugar; 1 large egg; 3 1/2 to 4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; Additional melted butter for brushing

by Jannet Lisa

10 de August de 2025

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Angel biscuits have a magical way of making any meal feel special, and I’ve been chasing that perfect, cloud-like texture for years. My grandmother used to make these golden beauties every Sunday, and the aroma of warm, yeasty goodness filling her kitchen is a memory I cherish. These easy angel biscuits are as delightful to make as they are to eat, bringing that comforting Southern charm right into your home. Making homemade angel biscuits from scratch has never been simpler, and I can’t wait for you to experience their incredible lightness. Let’s get cooking!

Why You’ll Love This Angel Biscuit Recipe

These delightful biscuits are a true Southern treasure, and I know you’ll adore them for so many reasons:

The taste is simply divine – incredibly light and fluffy with a hint of sweetness.
You’ll have these soft angel biscuits ready in no time, thanks to a quick prep process.
They’re surprisingly budget-friendly, using common pantry staples for that homemade touch.
The whole family will rave about these soft angel biscuits – they’re a guaranteed crowd-pleaser!
Perfectly paired with breakfast, lunch, or dinner, they add a comforting touch to any meal.
They offer a wonderful texture that’s both tender and airy, a truly classic Southern bake.
Making them from scratch feels incredibly rewarding and brings a touch of tradition to your kitchen.

Angel Biscuit Ingredients

Gathering the right angel biscuit ingredients is the first step to baking these tender delights. You’ll need the essentials to create that signature fluffy texture. The recipe calls for 2 1/4 teaspoons active dry yeast, which needs a little warmth to wake up. We’ll also use 1 cup warm buttermilk – this is key for that classic Southern flavor and tender crumb, as the acidity helps activate the baking soda and powder for an even lighter lift than using just milk. Don’t forget 1/2 cup unsalted butter, melted, for richness, and 1 large egg for binding and structure. You’ll also need 3 1/2 to 4 cups all-purpose flour, plus 1/2 teaspoon baking soda and 1/2 teaspoon baking powder for that extra rise. A touch of sugar and salt balances the flavors beautifully.

How to Make Angel Biscuits

Follow these simple steps to create your own batch of light and fluffy angel biscuits. It’s easier than you think!

Step 1: Start by preheating your oven to 400°F (200°C). While the oven heats, prepare your baking sheet by lining it with parchment paper for easy cleanup.
Step 2: In a small bowl, gently dissolve the 2 1/4 teaspoons active dry yeast and 1 teaspoon of sugar in 1/4 cup warm water (aim for 105-115°F). Let this mixture stand for about 5-10 minutes until it becomes nice and foamy – a sign the yeast is alive and ready to work its magic!
Step 3: In a large mixing bowl, combine the 1 cup warm buttermilk, 1/2 cup melted unsalted butter, 1 teaspoon of sugar, and 1 teaspoon of salt. Whisk these wet ingredients together until well combined.
Step 4: Beat in the 1 large egg until it’s fully incorporated into the buttermilk mixture. Then, stir in the foamy yeast mixture from Step 2.
Step 5: In a separate bowl, whisk together 3 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. This dry mix is crucial for that amazing lift.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until a soft, shaggy dough begins to form. You might need to add a bit more flour, up to another 1/2 cup, to get the right consistency.
Step 7: Turn the dough out onto a lightly floured surface. Now comes the fun part of creating your angel biscuit dough! Knead the dough for about 5-7 minutes until it’s smooth, soft, and elastic. This develops the gluten, which is key for a tender biscuit.
Step 8: Place the kneaded dough into a lightly greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
Step 9: Once the dough has risen, gently punch it down to release the air. Turn the dough out onto your floured surface again. Pat or roll the dough to about a 1/2-inch thickness.
Step 10: Using a biscuit cutter (about 2-3 inches in diameter), cut out your biscuits. Try not to twist the cutter; a straight press is best for a good rise.
Step 11: Place the cut biscuits onto the prepared baking sheet, leaving a little space between them. Cover them loosely again and let them rise for another 30 minutes.
Step 12: Bake the biscuits for 10-12 minutes, or until they’re beautifully golden brown and cooked through. The aroma will tell you they’re ready!
Step 13: As soon as they come out of the oven, brush the tops of the hot angel biscuits with a little extra melted butter for that irresistible shine and flavor. This is how you make angel biscuits truly special!

Pro Tips for the Best Angel Biscuits

I’ve learned a few tricks over the years to make sure my angel biscuits turn out perfectly every time. These simple tips will help you achieve that signature light and fluffy texture.

Always use room temperature ingredients, especially the egg and buttermilk, for a smoother dough.
Don’t overwork the dough when kneading; a gentle touch is key to keeping them tender.
For an extra tender crumb, try using half all-purpose flour and half cake flour.
When cutting the biscuits, press straight down without twisting to ensure they rise evenly.

What’s the secret to perfect fluffy angel biscuits?

The magic lies in the combination of yeast, baking soda, and baking powder, giving you that incredible lift. Using warm buttermilk and not overmixing the dough are crucial for achieving truly angel biscuits light and fluffy. For more baking tips, check out these focaccia bread secrets and recipes.

Can I make angel biscuits ahead of time?

Yes! You can prepare the angel biscuit dough up to 24 hours in advance. Cover it tightly and refrigerate. Let it sit at room temperature for about 30 minutes before shaping and baking.

How do I avoid common mistakes with homemade angel biscuits?

Avoid using water that’s too hot for the yeast, as it will kill it. Also, don’t add too much flour; the dough should be soft and slightly sticky. Over-kneading can also lead to tough biscuits. Understanding how to properly activate yeast is essential, and you can find more information on how yeast works.

Best Ways to Serve Southern Angel Biscuits

These delightful southern angel biscuits are incredibly versatile and pair beautifully with so many dishes. I love serving them alongside a hearty breakfast spread, like creamy scrambled eggs and crispy bacon. For lunch or dinner, they’re the perfect accompaniment to a comforting bowl of chicken etouffee or a savory pot roast. They also make a fantastic base for a “biscuit sandwich” with some country ham or fried chicken. Don’t forget a dollop of butter and your favorite jam for a simple, yet satisfying treat!

Angel Biscuits: 12 Heavenly Bites - Angel Biscuits - additional detail

Nutrition Facts for Angel Biscuits

Here’s a breakdown of the nutritional information per biscuit, so you know exactly what you’re enjoying:

Calories: 180
Fat: 8g
Saturated Fat: 5g
Protein: 4g
Carbohydrates: 23g
Fiber: 1g
Sugar: 3g
Sodium: 350mg

Nutritional values are estimates and may vary based on specific ingredients used and biscuit size.

How to Store and Reheat Angel Biscuits

Once your beautiful old fashioned angel biscuits have cooled completely, it’s important to store them properly to maintain their delightful texture. I like to place them in an airtight container or a resealable plastic bag. In the refrigerator, they’ll stay fresh for about 3 to 4 days. If you want to keep these fluffy treats for longer, freezing is your best bet! Wrap individual biscuits tightly in plastic wrap, then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. To reheat, you can pop them in a 350°F (175°C) oven for about 5-10 minutes until warmed through, or even a quick 15-20 seconds in the microwave for immediate enjoyment.

Frequently Asked Questions About Angel Biscuits

What are angel biscuits?

Angel biscuits are a type of yeast-leavened biscuit that are incredibly light, tender, and fluffy, almost like an angel’s wing! They get their lift from a combination of yeast, baking soda, and baking powder, giving them a unique texture that’s softer than traditional biscuits.

Why are they called angel biscuits?

They’re called angel biscuits because of their exceptionally light and airy texture. The unique leavening combination makes them so delicate and cloud-like that they’re often described as being as light as an angel’s touch or wing. It’s a fitting name for such a delightful Southern treat!

Can I use milk instead of buttermilk for angel biscuits?

While you can technically use regular milk, I highly recommend sticking with buttermilk for the best results. Buttermilk’s acidity reacts with the baking soda and baking powder, contributing significantly to the soft angel biscuits texture and adding a subtle tang that’s characteristic of this angel biscuit recipe.

How do I get my angel biscuits light and fluffy?

To achieve angel biscuits light and fluffy, the key is to not overmix the dough once you start combining the wet and dry ingredients. Also, ensure your yeast is active and that you’re using the correct leavening agents (baking soda and baking powder) fresh! Kneading the angel biscuit dough until it’s smooth and elastic is also important for structure. For more tips on achieving the perfect texture, consider exploring classic vanilla ice cream recipes for inspiration on creamy textures.

Variations of Angel Biscuits You Can Try

Once you’ve mastered the classic, there are so many fun ways to customize this angel biscuit recipe! For a slightly richer flavor, you can swap out some of the all-purpose flour for cake flour, which will make them even more delicate. If you want to add a bit of sweetness, try incorporating a tablespoon or two of honey or a pinch of cinnamon into the dry ingredients. For a savory twist, fresh chives or shredded cheddar cheese folded into the dough just before baking are absolutely delicious. Remember, the base relies on a good angel biscuits yeast activation and the right balance of angel biscuits baking soda and baking powder for that signature lift, no matter the flavor addition! You might also enjoy trying out some apple cider donut cake recipes for seasonal flavor inspiration.