Angel Biscuits are lightest, fluffiest biscuits you’ve ever had. They’re the perfect hybrid between a biscuit and a dinner roll made from start to finish in under an hour!
What Are Angel Biscuits?
Angel Biscuits, aka Bride’s Biscuits, are a light, fluffy biscuit made with yeast. They are the perfect cross between a flaky biscuit and a soft dinner roll. If you’re looking for a more traditional biscuit recipe, try my Skillet Biscuits!
What To Expect With This Angel Biscuit Recipe
- An easy yeast biscuit recipe made from start to finish in under an hour, including rise time!
- A light and fluffy texture that is the perfect cross between a biscuit and a dinner roll thanks to the addition of buttermilk.
- Easy prep using Instant Yeast (Rapid Rise) with minimal ingredients.
- Angel Biscuits are the perfect side dish with dinner, a stand-alone breakfast with a little butter and jam, or even on a sandwich like pulled pork or egg and bacon!
Ingredients Needed
This recipe calls for pantry staple ingredients. Make sure to scroll down to the bottom of this post to the recipe card for the full ingredient list with measurements.
- Instant Yeast. I love using Instant or “Rapid Rise” yeast in bread making. It eliminates the need for a second rise as well as cutting rise time to a minimum!
- Liquids: Water and Buttermilk. The acidity in buttermilk really makes these biscuits tender! You will need both of these ingredients to be warm to the touch, but not hot. Yeast thrives in warm temperatures between 105°F and 115°F. You can use a thermometer to check the temperature, but if it’s just warm to the touch it should be fine.
- Granulated Sugar. The addition of sugar in this biscuit recipe doesn’t really make them sweet, but adds a very subtle underlying sweetness that elevates this recipe.
- Dry Ingredients: All purpose flour, baking soda, baking powder, and kosher salt.
- Butter: You will be using cold butter for the biscuit dough. Cutting butter into the dough leaves little pieces of dough creating flaky layers. You will also use some melted butter to brush on top of the baked biscuits to finish them off!
How to Make Angel Biscuits
The dough for this recipe comes together very quickly. You “bloom” the yeast in warm water and buttermilk which only takes 5 minutes, and then mix up your simple dough. It will be a little sticky and straggly, which is what you want. If it’s too thick add a little more flour, 1 tablespoon at a time.
Once the dough is made you will knead it lightly for about a minute, just to make sure all the flour is incorporated. Roll the dough out onto a lightly floured counter or work surface and cut them into rounds, using a biscuit or cookie cutter and place them on a parchment lined baking sheet.
You will then cover the biscuits with a dish towel and allow them to rise in a warm spot. This shouldn’t take too long, about 15 minutes or so, because you are using Instant Yeast.
Bake them in a preheated 400 degree oven for 15 – 20 minutes, or until they are golden brown. Then immediately brush the tops with melted butter.
I love drizzling my Angel Biscuits with honey and a lovely spread of salted butter. They’re excellent served warm, right out of the oven, but can also be enjoyed room temperature!
How To Store Biscuits
Room Temperature: Store these at room temperature in an airtight container for up to 2 days for best freshness. You can reheat them in the toaster oven, microwave, or simple enjoy at room temp!
Freeze: Freeze biscuits airtight for up to 2 months for best freshness. Allow the biscuits to thaw at room temperature OR place frozen biscuits on a baking sheet and bake at 350°F for 5-6 minutes to heat up.
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Angel Biscuits
- Prep Time: 15 minutes
- Rise Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 26 Biscuits 1x
- Category: Bread
- Method: Oven
- Cuisine: Side Dish
Description
These biscuits use yeast, which is different from a classic biscuit, but makes them foolproof! Light and tender with that classic biscuit flavor.
Ingredients
- 2 packages (1/4 oz each) instant dry yeast
- 1/4 cup warm water
- 2 cups warm buttermilk
- 5 to 5-1/2 cups all-purpose flour
- 1/3 cup granulated Sugar
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup cold, salted butter, cubed
- 4 tablespoons butter, melted
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, mix the yeast in warm water (approx 110°F *see note), and allow it to stand for 5 minutes until dissolved. Stir in the warm buttermilk and set aside.
- In a large bowl, combine 5 cups of flour, sugar, salt, baking powder, and baking soda. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. Using a wooden spoon, stir in yeast mixture until a dough forms.
- Sprinkle your work surface lightly with flour. Transfer the dough to the floured surface and knead lightly. Dough should be soft and slightly sticky, so you can add more flour, if necessary.
- Using a floured rolling pin, roll the dough out to 1-inch thickness; cut into biscuits with a 3-inch round biscuit cutter or cookie cutter. Place the rounds 2- inches apart on the prepared baking sheets.
- Cover the baking sheets with clean kitchen towels, and allow the biscuits to rise in a warm place until almost doubled, 15 – 20 minutes.
- Preheat the oven to 450°F while the biscuit dough is rising and bake for 8-10 minutes, or until lightly golden brown.
- Immediately brush with melted butter and serve warm or at room temperature.
Notes
Water and buttermilk should be warm to the touch but not hot, temperature between 105°F – 115°F. If it’s too hot it will kill the yeast.
Store airtight at room temperature for up to 2 days for best freshness.
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I only have active dry yeast. I imagine I follow the same instructions, but how long do I let the dough rest? I’ve only worked with yeast once or twice and don’t want to mess up the whole batch 🙂
Shelly! These were amazing!!! I am the worst biscuit maker, and these came together so easily, and I think are actually difficult to mess up. Thank you so much. My family was raving, especially my husband. The entire batch disappeared during dinner (I do have 7 kids) and we all thought of the possibilities: breakfast sandwiches, biscuits and gravy, etc. Also, for anyone else who had a minor panic attack at the extra fine sugar ingredient, I used regular sugar and the biscuits turned out fabulous. Brilliant. And, I looked at some other angel biscuit recipes. They all required shortening. This was by far the easiest and I dare say yummiest. One more thing: the ones I folded and cut out were extra heavenly.
What would you do if you used regular yeast instead of instant?
You will just need to let the dough rise a little longer. It will take a few hours in a warm place, but just into the biscuits are doubled in size.
These have been around forever, but that’s because they are so good and easy.