Picture this: a biscuit so light it could float away, but so buttery you’d chase it down like your last slice of pizza. Angel biscuits are the lovechild of a dinner roll and a buttermilk biscuit—fluffy, tender, and ridiculously easy to make. They’re the carb-loaded answer to “What’s for breakfast?” (or lunch, or dinner, or 2 AM snack time).
No fancy skills required, just a bowl, a few ingredients, and the patience to wait while they bake. Spoiler: It’s worth it.
Why Angel Biscuits Are the GOAT
These biscuits are the overachievers of the bread world. They rise like a soufflé but stay sturdy enough to slather with jam or gravy.
The secret? Yeast meets baking powder, giving you the best of both worlds—fluffiness with a hint of tang. They’re also forgiving. Overmix regular biscuits, and you get hockey pucks.
Overmix these? Still edible. Magic.
Ingredients (AKA the Holy Grail List)
- 2 ¼ cups all-purpose flour (plus extra for dusting)
- 1 tbsp sugar (because even angels have a sweet tooth)
- 1 ½ tsp baking powder (the lift MVP)
- ½ tsp baking soda (for that tender crumb)
- ½ tsp salt (to balance the sugar’s ego)
- ¼ cup cold butter (cubed, because warmth is the enemy)
- 1 packet (2 ¼ tsp) active dry yeast (the fluffy fairy godmother)
- ¾ cup buttermilk (no substitutes—this is non-negotiable)
Step-by-Step Instructions (No PhD Required)
- Proof the yeast: Dissolve yeast in ¼ cup warm water (110°F) with a pinch of sugar.Let it sit until frothy—about 5 minutes. If it doesn’t bubble, your yeast is dead. RIP.
- Mix dry ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cut in butter: Use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse crumbs.Cold butter = flaky layers. Melted butter = sadness.
- Add wet ingredients: Stir in the yeast mixture and buttermilk until just combined. Dough will be sticky.Embrace the mess.
- Knead lightly: Flour a surface, knead dough 10 times max. Overworking = tough biscuits. You’re not bench-pressing here.
- Roll and cut: Roll dough to ½-inch thickness.Use a floured biscuit cutter (or a glass) to cut rounds. No twisting—just press down.
- Bake: Place on a parchment-lined tray, cover, and let rise 30 minutes. Bake at 425°F for 10–12 minutes until golden.Try not to eat them all at once.
Storage: Because Leftovers (Theoretically) Exist
Store cooled biscuits in an airtight container at room temp for 2 days. For longer storage, freeze them—thaw and reheat in the oven (not the microwave, unless you like rubber). Pro tip: Freeze unbaked cutouts and bake straight from frozen, adding 2–3 extra minutes.
Why You Should Make These Stat
Angel biscuits are versatile (breakfast sandwich? yes.
Shortcake? also yes). They’re foolproof compared to traditional biscuits. And they’re crowd-pleasers—bring them to a potluck, and watch people fight over the last one.
FYI, they also make you look like a baking wizard with minimal effort.
Common Mistakes (Don’t Be That Person)
- Using warm butter: Cold butter = flaky layers. Warm butter = sad, flat biscuits.
- Over-kneading: Treat the dough like a bad Tinder date—don’t cling.
- Twisting the cutter: It seals the edges, preventing rise. Press straight down.
- Skimping on buttermilk: Substitutes (like milk + vinegar) work, but the flavor won’t slap as hard.
Alternatives for the Rebellious Baker
- Gluten-free: Swap in a 1:1 GF flour blend.Texture will be denser, but still tasty.
- Vegan: Use plant-based butter and coconut milk + lemon juice for buttermilk.
- Cheesy garlic twist: Add ½ cup shredded cheddar and 1 tsp garlic powder to the dry ingredients. You’re welcome.
FAQ
Can I make the dough ahead?
Yes! Prep the dough, cut the biscuits, and refrigerate overnight.
Let them sit at room temp 30 minutes before baking.
Why buttermilk?
It adds tang and reacts with baking soda for extra lift. Regular milk won’t give the same texture or flavor. IMO, it’s worth the trip to the store.
Can I use instant yeast?
Yep.
Skip the proofing step and mix it straight into the dry ingredients. Easy mode.
Why are my biscuits dry?
You overbaked them or measured flour wrong. Spoon flour into the measuring cup—don’t scoop.
And set a timer.
Final Thoughts
Angel biscuits are the carb equivalent of a standing ovation. They’re easy, versatile, and guaranteed to impress even your judgy mother-in-law. Make them.
Eat them. Thank us later.
