Angel Biscuits Recipe – Fluffy, Buttery, and Perfect Every Time

Looking for a biscuit recipe that’s light, fluffy, and never fails? These Angel Biscuits are a heavenly cross between traditional biscuits and yeast rolls. They rise beautifully, bake up golden brown, and practically melt in your mouth. Perfect with butter, honey, or jam, this recipe is a family favorite for breakfast, brunch, or dinner.

Why Are They Called Angel Biscuits?

Angel Biscuits get their name because they’re so light and fluffy—almost “angelic.” The recipe combines baking powder, baking soda, and yeast, which guarantees a perfect rise every time. Even beginner bakers can master this foolproof biscuit recipe.

Ingredients for Angel Biscuits

For the Dough:

• 4 ½ teaspoons (2 packets) active dry yeast

• 3 tablespoons warm water (110°F)

• 5 cups all-purpose flour

• ¼ cup sugar

• 1 ½ teaspoons salt

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ cup cold butter (cut into cubes)

• ½ cup cold shortening

• 2 cups buttermilk

For Baking:

• Extra flour (for shaping)

• 3 tablespoons melted butter (for brushing)

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine the yeast with warm water (110°F).

2. Stir lightly and let sit for 5 minutes until foamy. This ensures your yeast is active.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

2. This creates the base for your light and fluffy biscuits.

Step 3: Cut in the Butter and Shortening

1. Add the cold butter and shortening into the flour mixture.

2. Use a pastry cutter, fork, or your fingertips to cut it in until the mixture looks like coarse crumbs.

3. Keeping the fats cold helps create flaky biscuit layers.

Step 4: Make the Dough

1. Mix the yeast mixture into the buttermilk.

2. Pour the liquid mixture into the dry ingredients and stir until a soft dough forms.

3. Gently knead with your hands until no dry flour remains.

Step 5: Shape the Dough

1. Lightly flour your work surface.

2. Press the dough into a 1-inch thick rectangle.

3. Fold the dough in half, rotate 90 degrees, and press again. Repeat 3 times to create buttery layers.

Step 6: Cut the Biscuits

1. Use a 2-inch round cutter to cut biscuits from the dough.

2. Avoid twisting the cutter—just press straight down for the best rise.

3. Place the biscuits close together in a buttered cast iron skillet or baking dish.

Step 7: Let the Biscuits Rise

1. Cover the pan with plastic wrap or a clean towel.

2. Allow biscuits to rise for 1 hour at room temperature until slightly puffy.

8: Bake the Biscuits

1. Preheat your oven to 400°F (200°C).

2. Brush the tops with melted butter.

3. Bake for 16–18 minutes, or until golden brown.

Step 9: Serve and Enjoy

1. Let biscuits cool for about 10 minutes before serving.

2. Enjoy warm with butter, honey, or jam.

Tips for the Best Angel Biscuits

• Use cold butter and shortening for extra flaky layers.

• Don’t overwork the dough—gentle handling makes fluffy biscuits.

• Place biscuits close together in the pan for soft sides, or space them apart for crisp edges.

• You can refrigerate the dough overnight and bake the next day for convenience.

Storage and Make-Ahead Instructions

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps fresh for 5 days. Warm before serving.

• Freezer: Wrap baked biscuits in foil and freeze for up to 2 months. Reheat in the oven at 350°F for 10 minutes.

Final Thoughts

These homemade Angel Biscuits are light, flaky, and perfectly buttery. Thanks to the combination of yeast and leavening agents, they’re practically foolproof—making them an ideal recipe for both beginner and experienced bakers.

Whether you serve them at breakfast, alongside dinner, or as a snack with honey butter, these biscuits will quickly become a family favorite.

enjoy!