Name: Homemade Angel Biscuits Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 1/4 cup warm water (125 F); 1 teaspoon granulated sugar; 1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons); 2½ cups all-purpose flour (preferably White Lily flour); 1/4 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/4 cup unsalted butter, chopped + more for brushing finished biscuits; 1/4 cup butter-flavored shortening; 1 cup buttermilk; 1 tablespoon heavy whipping cream

Jump to Recipe· 4.7 from 11 reviews

If you’ve ever dreamed of biting into a biscuit that’s soft, flaky, and just melts in your mouth, you’re going to love this Homemade Angel Biscuits Recipe. Honestly, these biscuits have been my go-to for holidays, weekend breakfasts, and anytime I just want a little comfort. They’re light as air but satisfyingly buttery, and once you try making them at home, you’ll never want to buy the canned ones again. Stick with me here—I’ll walk you through every step to biscuit bliss!

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Why This Recipe Works

Perfect Layering Technique: Folding the dough a few times creates those signature flaky layers you crave in biscuits.
Balanced Leavening: The combo of yeast, baking powder, and baking soda ensures a rise that’s both tender and light.
Buttermilk Magic: Adds that tangy richness while reacting with the baking soda for extra fluff.
Finishing Touches: Brushing with heavy cream before baking and melted butter after gives these biscuits that perfect golden glow and irresistible flavor.

Homemade Angel Biscuits, flaky biscuit recipe, buttery angel biscuits, soft homemade biscuits, easy biscuit recipe - The image shows a close-up of seven golden-brown biscuits arranged tightly together in a dark round baking pan. Each biscuit is thick and soft with a slightly crisp and shiny browned top layer, showing uneven golden patches with a fluffy light texture underneath. The biscuits fill the pan fully, with the edges touching the sides. The pan sits on a white marbled surface with a red and white checkered cloth nearby and a blurred white mug in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Homemade Angel Biscuits Recipe plays a special role in making your biscuits tender, flaky, and flavorful. I’ve picked ingredients to strike the perfect balance between rise and crumb, and I’ll share a few little tips that help you get the best results.

All-purpose flour: I personally love White Lily brand for biscuits because of the lower protein content, but any good all-purpose flour will do.
Granulated sugar: Adds just the right touch of sweetness to balance the tangy buttermilk.
Rapid rise instant yeast: Jumpstarts the buttermilk biscuit rise without waiting forever.
Baking powder and baking soda: Works with the yeast to give a light, airy texture.
Salt: Enhances flavor without overpowering.
Unsalted butter and butter-flavored shortening: Butter adds rich flavor while shortening helps keep biscuits tender and flaky.
Buttermilk: Brings moisture, flavor, and reacts chemically for better rise.
Heavy whipping cream: Brushed on top to promote beautiful browning during baking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Homemade Angel Biscuits Recipe is. You can tweak it to fit your preferences or dietary needs, and it still turns out delicious every time. For instance, I’ve swapped out butter-flavored shortening for all butter occasionally to boost richness—just expect a slightly different texture. You can also jazz them up with herbs or cheese, which is always a hit with guests.

Herb-Infused Biscuits: I once added chopped fresh rosemary and a pinch of garlic powder—totally elevated the flavor for a brunch party.
Dairy-Free Option: Swap butter and milk for coconut oil and almond milk, but keep the yeast and leavenings the same.
Cheese Lover’s Delight: Add shredded sharp cheddar right into the dough for melty, savory biscuits.

Step-by-Step: How I Make Homemade Angel Biscuits Recipe

Step 1: Proof the yeast

Start by combining warm water (around 125°F—warm to the touch but not hot) with sugar in a small bowl or glass measuring cup. Stir in the rapid rise yeast and let it sit for about 5 minutes until bubbly and foamy on top. This quick proofing guarantees your yeast is alive and ready to work its magic in the dough.

Step 2: Mix the dry ingredients and cut in the fats

While the yeast proofs, sift or whisk together your flour, sugar, baking powder, baking soda, and salt in a large bowl. Then, using a pastry cutter (or your fingers if you’re brave), cut in the chopped butter and shortening until the mixture looks like tiny crumbs. This step is key to getting those flaky biscuit layers—little bits of fat create steam pockets as they bake.

Step 3: Combine wet and dry to form dough

Make a well in the center of the dry ingredients. Stir the yeast mixture together with the buttermilk and pour it into the well. Start pushing the flour mixture into the center gradually, folding the ingredients together just until a soft dough forms. Avoid overmixing—just bring it together.

Step 4: Knead gently and fold for layers

Flour your work surface lightly and turn out the dough. Knead it gently—no more than 5-6 times—to bring everything into a soft, pliable mound. Then fold the dough several times over itself. This layering technique is what gives the biscuits that delicate flaky texture. Pat the dough into about a 1-inch thick rectangle ready for cutting.

Step 5: Cut and let rise

Using a 2.5-inch floured biscuit cutter, press straight down without twisting to cut out your biscuits. Twist can seal the edges and prevent them from rising properly. Place them on a greased pan, spaced about ½ inch apart. Cover loosely with plastic wrap and find a cozy warm spot (like your oven with the pilot light on) for them to rise close to an hour. They should puff up nicely before baking.

Step 6: Bake to golden perfection

Preheat your oven to 400°F once the biscuits have risen. Brush the tops gently with heavy cream to encourage a gorgeous golden brown crust. Bake for 10-12 minutes, but start checking at 8 minutes to prevent over-browning. For the final touch, switch to a low broil for about 1 minute—but watch like a hawk so they don’t burn. As soon as they’re out of the oven, brush melted butter over the tops for that irresistible shine and flavor punch.

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Tips from My Kitchen

Use cold fats: Keeping your butter and shortening cold until cutting into the flour creates better flakes because the fats melt during baking, making layers.
Don’t twist the cutter: I learned the hard way that twisting seals edges, preventing proper rising—press straight down instead.
Watch your broil carefully: One minute too long and your biscuits will be burnt rather than beautifully golden.
Warm rising spot works wonders: Placing the dough in a slightly warmed oven (pilot on) gives a reliable rise every time, especially in cooler kitchens.

How to Serve Homemade Angel Biscuits Recipe

Homemade Angel Biscuits, flaky biscuit recipe, buttery angel biscuits, soft homemade biscuits, easy biscuit recipe - Two biscuits with a golden brown top and a soft, fluffy light yellow inside sit on a silver cooling rack. The cooling rack rests on a wooden surface, with a red and white checkered cloth blurred in the background. The biscuits are round with slightly uneven edges, showing a delicate, crumbly texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually serve these angel biscuits warm, slathered with honey butter—that sweet, salty combo is my absolute favorite. Sometimes I add a sprinkle of flaky sea salt on top right after the melted butter for a little crunch and extra flavor. Fresh herbs like chopped chives or parsley can add a pretty pop of color and a mild fresh kick if you’re feeling fancy.

Side Dishes

Because these biscuits are so buttery and rich, I like pairing them with savory, comforting sides. Think creamy scrambled eggs, crispy bacon or sausage, and a fresh fruit salad for balance. They’re also fantastic alongside a big pot of chicken and dumplings or smothered with gravy for a soul-satisfying dinner.

Creative Ways to Present

For holiday mornings, I like stacking them high on a pretty platter, drizzling a bit of warm honey over the top, and adding fresh berries and mint. Another favorite is to slice them in half and create mini biscuit sandwiches with ham and cheese for a cute, portable treat.

Make Ahead and Storage

Storing Leftovers

After the biscuits have cooled, I store leftovers tightly wrapped in foil or an airtight container at room temperature for up to 2 days. They stay surprisingly soft, though I do love them fresh out of the oven best.

Freezing

These biscuits freeze beautifully. I freeze unbaked cut biscuits on a baking sheet until firm, then transfer to a zip-top bag for up to 3 months. When you want biscuits fresh, just thaw in the fridge overnight and let them rise as usual before baking.

Reheating

To reheat, wrap leftover biscuits in foil and warm them up in a 300°F oven for about 10 minutes. This keeps them soft and moist. You can brush a little melted butter over them before reheating for extra flavor.

FAQs

Can I make this Homemade Angel Biscuits Recipe without yeast?

The yeast in this recipe contributes to the light, airy texture you get in angel biscuits, but you can omit it if you prefer a quicker biscuit. The baking powder and baking soda will still give you some rise, though the texture might be a bit denser.
Why do I need to avoid twisting the biscuit cutter?

Twisting the cutter seals the edges of the biscuit dough, which can stop the biscuits from rising properly and make their sides dense instead of fluffy. Pressing straight down and lifting straight up keeps the edges loose and allows better oven spring.
What makes these biscuits “angel” biscuits?

The term “angel biscuits” often refers to a softer, fluffier biscuit that’s lighter than a traditional southern biscuit—kind of like a cross between a biscuit and a dinner roll. This recipe achieves that texture by using yeast along with baking powder and a layering technique.
Can I use regular milk instead of buttermilk?

Buttermilk adds tang and reacts with the baking soda to help the rise. If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Final Thoughts

I can’t tell you how many times this Homemade Angel Biscuits Recipe has saved breakfast or made a meal feel special with almost no fuss. They’re a truly comforting, cozy bite that’s perfect for sharing with family, friends, or just savoring on your own with a cup of coffee. I hope you give it a try—you’ll feel proud whipping these up from scratch, and I promise, each soft, flaky biscuit is well worth it. Happy baking!