Homemade Angel Biscuits are light and fluffy treats that melt in your mouth! Made with a mix of flour, buttermilk, and a touch of yeast, they’re the perfect blend of biscuit and roll.
They’re so good fresh from the oven, you might want to eat them all before dinner! I love pairing them with butter and jam for a sweet bite—trust me, you won’t be able to resist!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for structure. If you’re looking for a lighter texture, you can substitute half with cake flour. For a gluten-free option, try a 1-to-1 gluten-free flour blend, but it may change the texture slightly.
Butter and Shortening: Cold butter adds rich flavor, while shortening makes the biscuits tender. I prefer using a mix of both. If you want a non-dairy option, coconut oil can be used instead of butter, but it may impart a slight coconut flavor.
Buttermilk: It gives a nice tang and reacts well with the baking soda. If you don’t have buttermilk, you can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Active Dry Yeast: This gives the biscuits a light lift. If you’re short on time, you can use baking powder instead—omitting the yeast will make these more like classic biscuits but slightly denser.
How Do I Work with Cold Ingredients for Flaky Biscuits?
Using cold ingredients is essential for making flaky layers. The fat needs to stay cold, so when it melts during baking, it creates steam that helps your biscuits rise. Here are some tips:
- Keep your butter and shortening in the fridge until you’re ready to use them.
- Work quickly and use a pastry cutter or your fingers to combine the fats into the flour mixture; don’t let them warm up too much.
- If the dough gets too warm while handling, place it in the fridge for a few minutes before cutting out your biscuits.
How to Make Homemade Angel Biscuits
Ingredients You’ll Need:
For the Biscuits:
- 5 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup shortening, cold and cubed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 ½ teaspoons active dry yeast
- 1/4 cup warm water (105°F to 115°F)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 12-15 minutes to bake, plus a few extra minutes for the yeast to activate. Overall, you’ll spend around 30 minutes making these delicious biscuits, and they’ll be warm and ready to enjoy before you know it!
Step-by-Step Instructions:
1. Preparing the Oven and Baking Sheet:
Start by preheating your oven to 450°F (232°C). While that heats up, grab a baking sheet and line it with parchment paper or give it a light greasing to prevent sticking.
2. Activating the Yeast:
In a small bowl, mix the active dry yeast with the warm water. Let this mixture sit for about 5-10 minutes until it becomes foamy. This step is important as it activates the yeast and helps your biscuits rise!
3. Mixing Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Give this a good mix so that all the dry ingredients are evenly distributed.
4. Cutting in the Fats:
Add the cold, cubed butter and shortening to your flour mixture. Using a pastry cutter or your fingers, cut the fats into the flour until the mixture looks like coarse crumbs, with some bits about the size of peas—this will add flaky goodness to your biscuits!
5. Combining It All:
Gently stir in the buttermilk and your foamy yeast mixture into the flour. Mix until just combined; be careful not to overwork the dough— it should be a bit sticky but still manageable!
6. Shaping the Biscuits:
Turn the dough out onto a floured surface. Lightly pat the dough to a thickness of about 1 inch. Don’t roll it out with a rolling pin— this keeps the biscuits tender!
7. Cutting Out Biscuits:
Use a floured biscuit cutter to cut out biscuits from the dough. Place the cut-out biscuits onto your prepared baking sheet. If you have any leftover dough, you can re-roll it and cut out more biscuits.
8. Baking Time:
Now it’s time to bake! Place the baking sheet in your preheated oven and bake the biscuits for 12-15 minutes, or until they are golden brown on top.
9. Enjoy Your Biscuits:
Once they’re done, take them out of the oven and let them cool slightly. Serve them warm with a pat of butter or some tasty preserves. Enjoy your homemade angel biscuits!
Can I Use Fresh Yeast Instead of Active Dry Yeast?
Absolutely! If you have fresh yeast on hand, you can use it instead of active dry yeast. Use about 0.6 ounces of fresh yeast as a substitute. Dissolve it in the warm water, similar to how you would with dry yeast, and follow the rest of the recipe as directed.
What If I Don’t Have Buttermilk?
No problem! You can easily make a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
How Do I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, they can be frozen! Wrap them tightly in plastic wrap and place them in a freezer bag, where they will stay good for up to 3 months. Just reheat them in the oven when you’re ready to enjoy!
What Should I Do if My Dough is Too Sticky?
If your dough feels too sticky to handle, sprinkle a little extra flour on your work surface as you pat it out. You can also lightly flour your hands when cutting out the biscuits. Just be careful not to add too much flour, as it can make the biscuits tough!
