Description
Homemade Angel Biscuits are soft, flaky, and layered biscuits made using a yeast mixture combined with classic biscuit ingredients, providing a tender texture and golden tops with a slight sweetness. Perfect for breakfast or as a side to any meal.
Ingredients
Scale
Yeast Mixture
- 1/4 cup warm water (125 F)
- 1 teaspoon granulated sugar
- 1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons)
Biscuits
- 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
Instructions
- Proof the yeast: Add warm water and sugar to a glass measuring cup or bowl. Stir in the yeast and let it proof while you prepare the other ingredients.
- Mix dry ingredients: In a large bowl, sift or whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in fats: Using a pastry cutter, cut in the unsalted butter and shortening until the mixture resembles small crumbs.
- Add liquids: Make a well in the center of the dry ingredients and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.
- Form dough: Gradually push the flour mixture into the well until everything is combined and a dough forms.
- Knead dough: Lightly flour a work surface, turn the dough out, and gently knead to incorporate all crumbs until soft and pliable. Fold the dough several times to create layers.
- Shape biscuits: Pat the dough into a 1-inch thick rectangle. Using a floured 2.5-inch round biscuit cutter, cut out 8-10 biscuits without twisting the cutter.
- Prepare for rising: Place biscuits on a lightly greased pan about 1/2 inch apart. Cover loosely with plastic wrap and place in a warm, draft-free spot to rise for 1 hour.
- Preheat oven and prepare biscuits: After rising, preheat oven to 400 F. Remove plastic wrap and gently brush tops with heavy whipping cream for browning.
- Bake and broil: Bake for 10-12 minutes, checking at 8 minutes. In the last minute, turn oven to low broil to create golden tops, watching carefully to prevent burning.
- Finish and serve: Brush the hot biscuits with melted butter as soon as they come out of the oven and serve warm.
Notes
- Use White Lily flour if possible for lighter, fluffier biscuits.
- Do not twist the biscuit cutter to ensure biscuits rise evenly.
- Broiling at the end helps create golden, crispy tops—watch carefully to avoid burning.
- Folding the dough creates layers for flakier biscuits.
- Keep the rising environment warm and draft-free for best yeast activation.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
