Homemade Angel Biscuits Recipe

Fluffy, Tender, and Irresistible – The Secret to Perfect Biscuits Every Time 😋😍

Introduction
There’s something magical about the smell of freshly baked biscuits wafting through the house. The texture, light and airy, and the golden brown exterior, buttery and crisp – it’s the kind of comfort food that brings back memories of cozy kitchens and warm family gatherings. Angel biscuits, in particular, hold a special place in the world of Southern cuisine. A hybrid between a biscuit and a yeast roll, these biscuits have the perfect balance of flaky layers and soft, pillowy texture. They’re a crowd favorite at any gathering, and once you try them, you’ll understand why!

I first tasted these angel biscuits at a friend’s party, and I was hooked. The fluffy, melt-in-your-mouth texture was unlike anything I’d ever had before, so I begged for the recipe. Now, they’ve become a staple at every party I attend. And let’s just say—don’t tell anyone—but I think these are even better than the ones my mom makes (sorry, Mom!).

Ingredients

5 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cold butter, cubed
1/2 cup shortening
2 tsp active dry yeast
1/4 cup warm water (for dissolving the yeast)
2 cups buttermilk (for that tangy richness)

Instructions

Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the 5 cups flour, 1/4 cup sugar, 1 tbsp baking powder, 1 tsp baking soda, and 1 tsp salt. This dry mix is the foundation for your angel biscuits.
Cut in the Fat:
Add the cold butter and shortening to the flour mixture. Use a pastry blender, two forks, or your fingertips to cut the fat into the flour until it forms coarse crumbs. This will ensure the biscuits stay tender and flaky.
Activate the Yeast:
In a separate bowl, dissolve the 2 tsp yeast in the 1/4 cup warm water and let it sit for about 5 minutes, or until it becomes frothy. This step is key to giving the biscuits that slight yeastiness and lift.
Combine the Wet and Dry Ingredients:
Pour the activated yeast mixture and 2 cups buttermilk into the flour mixture. Stir with a wooden spoon until the dough just comes together. You don’t want to overwork the dough—just enough to form a shaggy mass.
Knead Gently:
Turn the dough out onto a lightly floured surface. Gently knead the dough about 3 to 4 times. The goal here is to handle the dough as little as possible to avoid tough biscuits.
Roll and Cut:
Roll the dough out to about 1-inch thickness. Using a biscuit cutter or a glass, cut out biscuits from the dough. You can reroll the dough scraps to cut out more biscuits, but remember not to over-handle it.
Let the Biscuits Rise:
Place the cut biscuits on a baking sheet, ensuring they are close together for soft sides. Cover them with a clean kitchen towel and let them rise in a warm spot for 30 minutes.
Preheat the Oven:
While the biscuits are rising, preheat your oven to 400°F (200°C).
Bake:
Once the biscuits have risen, bake them in the preheated oven for about 15-20 minutes, or until they are golden brown and cooked through.
Serve and Enjoy:
Take the biscuits out of the oven and let them cool for just a few minutes before serving. Serve them warm with butter, honey, or jam for an extra treat!

History of Angel Biscuits

Angel biscuits have a rich history, deeply rooted in Southern culinary traditions. They were first popularized by Southern cookbooks in the early 20th century, with one of the earliest mentions being in the “Southern Living” magazine. The combination of yeast and baking powder is what gives these biscuits their unique texture—flaky, light, and airy. It’s said that the invention of the angel biscuit was the result of a time when many Southern cooks were experimenting with different baking techniques during the post-Civil War era, trying to find a balance between the quick rise of baking powder and the classic, yeasted dough.

The original recipe might have been passed down from kitchens in Tennessee and Kentucky, but over time, angel biscuits found their place on every Southern table, from holiday feasts to casual Sunday dinners. They’re not quite a full-fledged yeast roll but aren’t quite a regular biscuit either. This in-between nature made them adaptable and beloved.

The Formation of Angel Biscuits

The genius behind angel biscuits lies in the combination of the yeast and baking powder. The yeast provides a subtle rise and tenderness that regular biscuits don’t have, while the baking powder ensures a quick and reliable rise. The buttermilk gives the biscuits a rich flavor and tang, while the butter and shortening give the dough the right balance of flakiness and moisture.

Conclusion – Why You’ll Love These Angel Biscuits

These angel biscuits are fluffy, buttery, and have that perfect soft texture that just melts in your mouth. Whether you serve them as a side dish at a dinner party, as a breakfast treat with jam and butter, or even as a base for biscuits and gravy, they’re guaranteed to be a hit. They’re so simple to make but pack a punch of flavor, making them the perfect recipe to elevate any meal. Plus, once you make these, your friends will be begging you for the recipe, just like I did!

Lovers of Angel Biscuits

Once you try angel biscuits, you’ll understand why people fall in love with them. They’re the kind of comfort food that can make even the most casual meal feel special. From Southern grandmas to baking enthusiasts everywhere, these biscuits have earned their place as a timeless favorite. They’re perfect for anyone who loves the combination of yeasty bread and flaky biscuits, with a texture that makes them both substantial and light at the same time. So, whether you’re baking for your next family gathering or just craving something warm and comforting, angel biscuits are sure to be a winner.

Enjoy your homemade angel biscuits, and get ready for everyone to ask you for the secret!