Bake the Best Angel Biscuits: Your Guide to Heavenly Fluffy Biscuits

Angel Biscuits stand out in the world of classic biscuit recipes, offering a unique twist on a beloved comfort food. While most biscuits rely solely on chemical leaveners like baking powder and baking soda, Angel Biscuits incorporate active dry yeast, a secret ingredient that elevates them to a truly “heavenly” realm. This addition of yeast doesn’t just make them rise higher; it imparts an incomparable lightness, a subtle yeasty flavor, and an incredibly tender crumb that melts in your mouth. Forget dense, heavy biscuits; these are designed to be as light and airy as their name suggests, delivering a delicate texture that’s perfect for any meal, from breakfast to dinner.

Over the years, many home bakers have sought the perfect Angel Biscuit recipe, often encountering varying results – from sublime successes to what some might jokingly call “Devil Biscuits” when they fail to rise. This refined recipe aims to guide you straight to success, ensuring consistently fluffy, golden-brown masterpieces every time. We’ve fine-tuned the leavening process, utilizing active dry yeast (which we’ll proof to ensure its vitality) alongside a touch of baking soda. The baking soda not only aids in the rise but also contributes to that beautiful, inviting golden crust, making these biscuits as visually appealing as they are delicious. Prepare to create biscuits that live up to their angelic name, promising a delightful experience for all who taste them.

The Art of the Rise: Yeast, Baking Powder, and Baking Soda Combined

One of the most fascinating aspects of Angel Biscuits is their unique leavening system. Unlike traditional buttermilk biscuits that rely on the chemical reaction between an acid (like buttermilk) and a base (baking soda, often supplemented by baking powder for extra lift), Angel Biscuits introduce yeast into the mix. This combination creates a biscuit that offers the best of both worlds: the tender flakiness of a classic biscuit married with the airy, slightly chewy texture and complex flavor profile of a yeast-leavened bread.

The active dry yeast contributes a slow, steady rise, developing subtle flavors over time and creating a more open, delicate crumb. When the yeast is proofed, it becomes active, ready to produce carbon dioxide gas that will help the dough expand. The baking powder and baking soda, on the other hand, provide a rapid burst of lift once the biscuits hit the heat of the oven. Baking soda reacts with the acidic buttermilk (or reconstituted buttermilk powder) to produce gas, while baking powder contains both acid and base and activates in two stages – once with liquid and again with heat. This multi-layered leavening approach ensures an incredible rise and an exceptionally light texture. This recipe has been specifically adapted to capitalize on these leavening agents, ensuring your biscuits reach their full, fluffy potential without requiring lengthy, traditional yeast dough rising times.

Understanding Rising Time for Angel Biscuits

Many traditional yeast recipes call for extended proofing times, sometimes hours, to allow the yeast to develop fully. However, this recipe for Angel Biscuits offers a more streamlined approach, making these delightful biscuits accessible even on busy mornings. While the yeast is a crucial component, the dough does not require a full hour of dedicated rising time before baking. Instead, a minimal initial rise is incorporated during the preparation process itself. You’ll notice the dough lightening slightly as you work with it and cut the biscuits, an indication that the yeast is gently beginning its work.

The primary rise for these biscuits truly kicks in once they are placed in the preheated oven. The warmth rapidly activates both the yeast and the chemical leaveners, resulting in that spectacular puff and golden-brown finish. That being said, if you have a little extra time and desire an even lighter, more ethereal texture, you absolutely can allow the cut biscuits to rest and rise for an additional 20-30 minutes before baking. This short, optional resting period can contribute to a slightly airier internal structure. My own testing has shown that while excellent results are achieved without this extra step, a brief 30-minute rise can yield a biscuit that is just a touch lighter and more delicate, though all batches have proven to be wonderfully delicious. The flexibility here means you can tailor the process to your schedule without sacrificing quality.

Buttermilk Powder: A Convenient and Flavorful Alternative

Buttermilk is a cornerstone ingredient in many biscuit recipes, lending a distinctive tang, a tender crumb, and helping to activate the baking soda. However, fresh buttermilk isn’t always readily available, and a full carton might go to waste if you don’t use it frequently. This is where buttermilk powder becomes an invaluable pantry staple, and it works exceptionally well in this Angel Biscuits recipe. Buttermilk powder is essentially dried buttermilk, offering all the flavor and acidic properties of its liquid counterpart in a shelf-stable form. It’s an excellent solution for those who bake biscuits regularly or simply want the convenience of having buttermilk on hand without the need for refrigeration.

When using buttermilk powder, there are generally two methods. The first, and most common for many baking applications, is to whisk the powder directly into your dry ingredients and then use water in place of liquid buttermilk. This ensures even distribution throughout the flour mixture. However, for Angel Biscuits, I recommend a slightly different approach to ensure optimal hydration and activation of the leaveners. For the best results, mix the required amount of buttermilk powder with water first to reconstitute it into liquid buttermilk. Once fully combined and smooth, you can then proceed to use this freshly made “buttermilk” just as you would fresh liquid buttermilk in the recipe. This method helps to properly activate the baking soda and integrate the liquids more smoothly into the dough, leading to a consistently tender and well-risen biscuit. For this recipe, you’ll need approximately two tablespoons plus about a half teaspoon of buttermilk powder to yield the necessary amount of reconstituted liquid.

Using buttermilk powder not only offers convenience but also allows for greater control over the moisture content of your dough. Since different flours and atmospheric conditions can affect hydration, starting with a slightly lower amount of liquid and adding more as needed is always a good practice. Having buttermilk powder means you can easily adjust your liquid component without compromising on that essential tangy buttermilk flavor.

Tips for Achieving Perfect Angel Biscuits

• **Proof Your Yeast:** Don’t skip the initial step of combining yeast with warm water and a pinch of sugar. This “proofs” the yeast, ensuring it’s active and ready to work its magic. Look for a foamy, bubbly mixture after 5 minutes. If it doesn’t bubble, your yeast might be old or the water temperature was off, and it’s best to start with fresh yeast.
• **Cold Fats are Key:** Just like traditional biscuits, using very cold shortening and butter is crucial for a flaky texture. Cold fats create pockets in the dough that release steam during baking, separating the layers and making the biscuits light and airy. Cut your butter into small pieces and consider chilling your shortening if your kitchen is warm.
• **Gentle Mixing:** Overworking biscuit dough is the enemy of tenderness. Mix the wet and dry ingredients just until combined. The dough should be soft and slightly shaggy, not smooth and elastic like bread dough.
• **Light Flour Dusting:** When turning the dough onto your work surface, use a very light dusting of flour. Too much extra flour can make the biscuits tough.
• **Folding for Layers:** The technique of pressing the dough into a slab and folding it over itself two or three times is essential for creating those beautiful, flaky layers. This mimics the lamination process found in puff pastry or croissants on a smaller scale.
• **Don’t Twist the Cutter:** When cutting out biscuits, press the cutter straight down and lift it straight up. Twisting the cutter seals the edges of the biscuit dough, preventing it from rising as high as it could.
• **Bake Hot:** A hot oven (400°F / 200°C) is key to a quick, dramatic rise and a beautifully golden crust. Make sure your oven is fully preheated before putting the biscuits in.
• **Brush with Butter:** Brushing the hot, freshly baked biscuits with melted butter adds flavor, shine, and an extra touch of richness.

• Loaf Pan Chocolate Angel Food Cake
• Small Batch Cream Cheese Biscuits
• Pumpkin Biscuits with Cinnamon Sugar
• Buttermilk Biscuits
• Angel Food Cake with Seven Minute Icing

Angel Biscuits Recipe

Angel Biscuits

Cookie Madness

Experience the unique delight of Angel Biscuits – a light, fluffy, and incredibly tender biscuit that combines the best qualities of traditional biscuits with the subtle flavor and airy texture of a yeast bread. This recipe is designed to deliver consistently perfect results, yielding biscuits that are truly heavenly. The brand of flour you use can affect how much liquid is absorbed, so always start with the minimum specified amount of buttermilk and add more gradually, as needed, until a soft, pliable dough forms.

Print Recipe
Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 32 minutes mins

Course Bread, Breakfast, Side Dish

Cuisine American, Southern

Servings 12

Ingredients

 

• 1 ¼ teaspoons active dry yeast
• ¼ cup warm water (ideally 105-115°F / 40-46°C, 56 grams)
• 2 tablespoons granulated sugar (25 grams, plus a pinch for yeast proofing)
• 2 ½ cups all-purpose flour (325 grams, spooned and leveled)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt (plus an optional ¼ teaspoon if using unsalted butter)
• 4 tablespoons cold shortening (48 grams)
• 4 tablespoons cold unsalted butter or salted butter** (56 grams, cut into small pieces)
• ½ cup lukewarm buttermilk (plus MAYBE 2 tablespoons more, as needed; use fresh or reconstitute from powder)
• melted butter (for brushing tops after baking)

Instructions

 

• In a small bowl, combine the active dry yeast, ¼ cup warm water (ensure it’s around 105-115°F), and a pinch or two of the granulated sugar. Stir lightly to dissolve the sugar and yeast. Let this mixture proof for 5 minutes, or until it becomes noticeably foamy and bubbly. This indicates the yeast is active and alive.
• In a large mixing bowl, thoroughly whisk together the remaining granulated sugar, all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined to ensure even leavening throughout the biscuits.
• Evenly scatter the cold shortening and cold butter pieces over the dry flour mixture. Using a pastry cutter, your fingertips (working quickly to keep the fats cold), or a fork, incorporate the fats into the flour. Work until the mixture resembles coarse crumbs with some pea-sized pieces of fat still visible. This is key for flakiness.
• Pour the proofed yeast water mixture into the crumbly dough. Stir until just incorporated. Then, gradually add the lukewarm buttermilk (either fresh or reconstituted from powder), stirring gently until a soft, slightly sticky dough forms. Be cautious not to overmix. You might not need all of the last 2 tablespoons of buttermilk; use just enough to bring the dough together.
• Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
• Turn the soft dough out onto a very lightly floured work surface. Gently press the dough into a rectangular or square slab about ¾ of an inch thick. Fold the slab over on itself two or three times (like folding a letter) and press down gently again. This folding technique helps create distinct layers in the finished biscuits.
• Using a 2-inch round biscuit cutter (or cookie cutter), punch out as many circles as you can from the dough. Avoid twisting the cutter as you press down, as this can seal the edges and inhibit rise. Re-roll scraps gently if necessary, but try to minimize handling for the tenderest results. You should be able to get approximately 12 biscuits.
• Arrange the cut biscuits on your prepared baking sheet, spacing them about an inch apart. Bake in the preheated 400°F (200°C) oven for approximately 15 to 18 minutes, or until they are beautifully golden brown on top and thoroughly cooked through.
• Immediately upon removing the biscuits from the oven, brush their tops generously with melted butter. Serve warm and enjoy the heavenly texture!

Notes

**Salt Adjustment:** I personally prefer my biscuits to have a slightly enhanced salty flavor. If you are using unsalted butter in this recipe, I recommend adhering to the specified ½ teaspoon of salt and then adding an additional scant ¼ teaspoon of salt to the dry ingredients for that extra touch. However, if you opt to use salted butter, the biscuits will generally only require the standard ½ teaspoon of salt to achieve a perfectly balanced flavor. Always taste and adjust to your preference.
**Serving Suggestions:** These Angel Biscuits are incredibly versatile. Enjoy them warm with a pat of butter, your favorite jam, or honey for breakfast. They also make an excellent side dish for savory meals like fried chicken, chili, or stew. Their light texture makes them perfect for absorbing gravies and sauces.
**Storage:** Leftover Angel Biscuits can be stored in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them in a freezer-safe bag for up to 1-2 months.
**Reheating:** To reheat, wrap biscuits loosely in foil and warm in a 300°F (150°C) oven for 10-15 minutes, or microwave for 15-30 seconds until heated through. Brushing with a little extra melted butter before reheating can help refresh them.

Keyword Angel Biscuits, Yeast Biscuits, Fluffy Biscuits, Buttermilk Biscuits, Southern Biscuits, Homemade Biscuits

Tried this recipe?Let us know how it was!