Oh, you’re in for a treat — Angel Biscuits are the softest, fluffiest biscuits ever, a magical cross between classic buttermilk biscuits and yeast rolls. 🪽🥐
They’re called “angel” biscuits because they rise beautifully light and airy thanks to a combo of baking powder, baking soda, and yeast.
Here’s a classic foolproof recipe:
😇 Angel Biscuits
Ingredients
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1 packet (2¼ tsp) active dry yeast
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2 tbsp warm water (about 105–110°F)
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2½ cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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1 tsp salt
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2 tbsp sugar
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½ cup (1 stick) cold butter, cut into cubes
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¼ cup shortening (or more butter)
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1 cup buttermilk, cold
Instructions
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Activate yeast:
In a small bowl, dissolve yeast in warm water. Let stand 5–10 minutes until foamy. -
Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. -
Cut in fats:
Add cold butter and shortening. Use a pastry cutter or fork to blend until mixture looks like coarse crumbs (pea-sized pieces are fine). -
Add wet ingredients:
Stir in the yeast mixture and buttermilk until just combined. Don’t overmix — the dough should be soft and slightly sticky. -
Chill (optional but recommended):
Cover and refrigerate for 1 hour (or up to overnight). This helps with flakiness and flavor. -
Shape biscuits:
Turn dough out onto a floured surface, gently roll or pat to about ½–¾ inch thick.
Cut with a 2½-inch biscuit cutter (or a glass), rerolling scraps as needed. -
Bake:
Place biscuits on a greased or parchment-lined baking sheet, close together for soft sides or spaced apart for crisp edges.
Bake at 400°F (200°C) for 12–15 minutes, until golden brown. -
Brush & serve:
Brush hot biscuits with melted butter and serve warm!
💡 Tips & Variations
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Make ahead: The dough can stay in the fridge for up to 3 days — just roll and bake fresh!
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For extra rise: Let cut biscuits rest on the pan for 15–20 minutes before baking.
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Flavor twist: Add a sprinkle of cheese, herbs, or honey butter glaze on top.
Would you like me to give you a sweet version (like honey butter angel biscuits) or a savory garlic-cheddar version next?
