Homemade angel biscuits are light, fluffy, and full of flavor. This recipe combines the richness of traditional biscuits with the added lift from yeast, giving them an airy, melt-in-your-mouth texture. Perfect for breakfast or as a side to any meal, angel biscuits are a delicious treat that can be enjoyed fresh from the oven.

Ingredients

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
1/4 cup sugar
1 cup shortening
1 package dry yeast
2 tablespoons warm water
2 cups buttermilk

Directions

Dissolve yeast in warm water and set aside to activate.
Sift the dry ingredients—flour, baking soda, salt, baking powder, and sugar—into a large bowl.
Cut in the shortening until the mixture resembles coarse crumbs.
Add the buttermilk and the dissolved yeast mixture to the dry ingredients. Stir to combine until a dough forms.
Mix well until everything is evenly incorporated.
Refrigerate the dough overnight to allow the yeast to develop and the dough to chill.
Roll out the dough on a lightly floured surface and cut into biscuits using a biscuit cutter.
Bake the biscuits at 400°F for 10-12 minutes, or until golden brown and puffed.

Servings and Timing

Servings: 12 biscuits
Prep Time: 20 minutes
Cooking Time: 10-12 minutes
Total Time: 30-32 minutes

Variations

Cheese Angel Biscuits: Add 1/2 cup of grated cheddar cheese to the dough for a savory twist.
Herb Angel Biscuits: Mix in 1 tablespoon of dried herbs (such as rosemary or thyme) for a fragrant addition.
Sweet Biscuits: For a sweeter version, increase the sugar to 1/2 cup and add a teaspoon of vanilla extract.

Storage/Reheating

Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a zip-top bag for up to 3 months.
Reheating: To reheat, wrap biscuits in foil and warm them in a preheated 350°F oven for 5-7 minutes. Alternatively, microwave them for 20-30 seconds.

10 FAQs

Can I use all-purpose flour instead of bread flour? Yes, all-purpose flour works just fine in this recipe for angel biscuits.
Can I use margarine instead of shortening? Yes, you can substitute margarine, though shortening provides a flakier texture.
Do I need to refrigerate the dough overnight? While the dough can be used immediately, refrigerating it overnight helps improve the texture and flavor by allowing the yeast to work more effectively.
Can I freeze the dough before baking? Yes, you can freeze the dough after cutting the biscuits. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen for about 15 minutes at 400°F.
Can I use regular milk instead of buttermilk? Yes, you can substitute regular milk, but buttermilk provides a slightly tangy flavor and helps activate the baking soda.
Can I make these biscuits without yeast? The yeast is key to achieving the light, fluffy texture of angel biscuits. If you prefer, you can make traditional biscuits with just baking powder.
How do I know when my biscuits are done? The biscuits should be golden brown on top and puffed up. You can also tap the bottom of a biscuit; if it sounds hollow, it’s done.
Can I add other flavors to the dough? Yes, you can add herbs, cheese, or even spices like cinnamon for a different flavor profile.
What’s the best way to cut the biscuits? Use a sharp biscuit cutter or glass to ensure clean cuts and help the biscuits rise properly.
Can I make these biscuits vegan? To make these biscuits vegan, substitute the shortening with a plant-based butter or margarine, and use a dairy-free buttermilk alternative (like almond milk with a splash of vinegar).

Conclusion

Homemade angel biscuits are a delightful, versatile treat that can elevate any meal. Whether you enjoy them with butter and jam, serve them alongside dinner, or indulge in them on their own, this recipe offers the perfect balance of light, fluffy texture and rich flavor. With simple ingredients and easy steps, you can enjoy freshly baked biscuits in no time.