Homemade angel biscuits are fluffy, light, and simply heavenly! Made with flour, buttermilk, and yeast, these biscuits are easy to whip up and taste amazing warm from the oven.
Honestly, there’s nothing like biting into a fresh biscuit that’s soft and buttery. I love slathering mine with jam or honey. Perfect for breakfast or just a snack! 😊
Making these biscuits is so simple, too. Mix, roll, and bake—easy as pie! You’ll impress everyone with just your oven and a little love. Enjoy every scrumptious bite!
Key Ingredients & Substitutions
All-Purpose Flour: This flour is crucial for structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free baking flour, which can work well in many biscuit recipes.
Buttermilk: It adds tang and tenderness to biscuits. If you don’t have buttermilk, mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice is a great substitute. Let it sit for 5 minutes before using.
Yeast: Active dry yeast helps create a light and fluffy texture. If you’re in a pinch, you could skip the yeast, but the biscuits will be denser. Just increase the baking powder by 1 teaspoon.
Butter: I recommend using cold, unsalted butter for the best results. It’s essential as it creates flaky layers. You can substitute with vegetable shortening or coconut oil, though the flavor might differ slightly.
Sugar: This ingredient adds a touch of sweetness. You can cut back to 2 tablespoons if you prefer less sweetness, or use honey or maple syrup, adjusting the liquid content slightly.
What’s the Best Way to Incorporate Butter into the Dough?
Getting the butter just right is key to flaky biscuits. Here’s how to do it perfectly:
- Start with cold butter. Cold butter makes a big difference in texture.
- Use a pastry cutter or your fingers to break the butter into the flour mixture until it looks like coarse crumbs. It’s okay to see small bits of butter; they create flaky layers.
- Be quick! The more you handle the dough, the warmer it gets, which can affect the fluffiness of your biscuits.
How to Make Homemade Angel Biscuits?
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice added)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup warm water (about 110°F/43°C)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 12-15 minutes for baking. You’ll spend just a little time mixing ingredients and shaping the biscuits, making it a quick and delightful treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 450°F (232°C). As the oven heats up, line a baking sheet with parchment paper or a silicone mat to keep your biscuits from sticking.
2. Activate the Yeast:
In a small bowl, take the warm water (make sure it’s about 110°F/43°C) and dissolve the yeast in it. Let it sit for about 5 minutes until it becomes frothy. This means your yeast is active and ready to help your biscuits rise!
3. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Use a whisk or a spoon to mix them well together, ensuring all the dry ingredients are evenly combined.
4. Incorporate the Butter:
Now it’s time for the butter! Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until it looks like coarse crumbs. This part gives your biscuits that flaky texture we all love!
5. Combine Wet Ingredients:
Pour the buttermilk and the frothy yeast mixture into the dry ingredients. Gently stir until the dough starts to come together. Remember, don’t overmix—just a few gentle stirs will do!
6. Shape the Dough:
Turn your dough out onto a floured surface, and gently pat it into a rectangle about 1/2 inch thick. Now, for that lovely layered texture, fold the dough over upon itself two to three times. This will help create those beautiful layers in your biscuits.
7. Cut Out the Biscuits:
Roll the dough out one more time to about 1/2 inch thickness. Grab a biscuit cutter and cut out your biscuits. Place them on the prepared baking sheet so they’re touching each other—this gives you soft sides!
8. Bake:
Pop those biscuits into the preheated oven and bake for about 12-15 minutes. Keep an eye on them until the tops are golden brown and look irresistible.
9. Optional Butter Finish:
If you want to take it up a notch, feel free to brush the tops with melted butter as soon as they come out of the oven. This adds extra flavor and a touch of shine!
10. Serve and Enjoy:
Lastly, serve your warm, fluffy biscuits with jam, honey, or butter. Enjoy every delightful bite of your homemade angel biscuits!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk, just mix 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk and let it sit for about 5-10 minutes until it thickens slightly. This will give you a similar tang and acidity that buttermilk provides.
How Can I Make These Biscuits Ahead of Time?
You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just wrap the dough tightly in plastic wrap. When you’re ready to bake, let it sit out for about 10 minutes to soften slightly before rolling and cutting.
What’s the Best Way to Store Leftover Biscuits?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Wrap each biscuit in plastic wrap, place them in a freezer bag, and they’ll be good for up to 3 months! Just reheat in the oven at 350°F (175°C) until warmed through.
Can I Substitute Active Dry Yeast with Instant Yeast?
Yes, you can! If you’re using instant yeast, you can mix it directly into the dry ingredients without dissolving it first in water. Just use the same amount (1 packet or 2 1/4 teaspoons). This will save you a few minutes in the prep time!
