By Becky Hardin
Published Nov 13, 2023
This homemade Angel Biscuits recipe leaves you with the most delicious bread rolls to serve with any meal. Prepping these fluffy yeast biscuits is easy, and they only need about 15 minutes to bake in the oven. The perfectly-golden, buttery tops and light texture are a delight to bite into! This has quickly become my favorite homemade roll recipe.
Why I Love This Angel Biscuits Recipe
Do you dream of homemade biscuits that are lighter than air? These angel biscuits are all that and more! A combination of 3 leavening agents makes these biscuits light, fluffy, and positively perfect!
Variations on Old Fashioned Angel Biscuits
These angel biscuits are a great base for any flavor profile you like, sweet or savory. For a savory biscuit, add some herbs , like rosemary, thyme, or chives to the dough. You could also fold in some shredded cheddar cheese!
For a sweet biscuit, add a bit more sugar to the dough and a hint of cinnamon. Brush the biscuits with melted butter mixed with honey to enhance their sweet flavor even more! I honestly love to make them as written, and they’re a frequent homemade bread recipe at our house.
How to Store
Store leftover angel biscuits in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Enjoy at room temperature or gently heated in the microwave.
How to Freeze
You can freeze angel biscuits before or after baking.
- Freeze the biscuit dough uncovered on a lined baking sheet until solid, about 1-2 hours. Transfer the frozen biscuits to a Ziplock bag to store for up to 3 months. Bake directly from frozen, adding 5-10 extra minutes to the final bake time.
- Freeze the baked biscuits in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to a Ziplock bag to store for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
I usually serve these ultra-light angel biscuits with gravy , BBQ brisket , beef stew , or chicken mac and cheese soup .
Try them with this honey butter and you’ll really feel like you’re in heaven! That’s how my kids love them best.
More Homemade Biscuit Recipes To Try
- Easy Buttermilk Biscuits
- Homemade Hawaiian Rolls
- Cheddar Bay Biscuits
- Sweet Potato Biscuits
- Gluten Free Biscuits
- Garlic Cheesy Cornbread Drop Biscuits
Ingredients1x2x3x
- ▢ 2¼ teaspoons instant yeast 7 grams (1 envelope)
- ▢ ¼ cup granulated sugar 50 grams, divided
- ▢ ¼ cup warm water 57 grams (105-110°F)
- ▢ 5 cups all-purpose flour 600 grams
- ▢ 2 teaspoons baking powder 8 grams
- ▢ 1½ teaspoons baking soda 9 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ 1 cup unsalted butter 227 grams, cold and cut into small cubes (2 sticks)
- ▢ 2 cups buttermilk 454 grams
- ▢ ¼ cup unsalted butter 57 grams, melted (½ stick)
Video
Instructions
- In a dish, combine the yeast packet with 1 tablespoon sugar, and all of the warm water. Let it sit for a few minutes until the yeast is foamy. 2¼ teaspoons instant yeast, ¼ cup granulated sugar, ¼ cup warm water
- In a separate bowl, mix the flour, remaining sugar, baking powder, baking soda, and salt together. 5 cups all-purpose flour, 2 teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon kosher salt
- Use a pastry blender or 2 butter knives to cut the cold butter into the flour mixture until the texture is crumbly. 1 cup unsalted butter
- Combine the yeast mixture with the buttermilk. Then, add it to the flour mixture and stir to combine. 2 cups buttermilk
- Turn the dough out onto a floured surface. Then, fold it in half 3-4 times, pressing down to flatten after each time.
- Using a rolling pin, roll out the dough to a 1-inch thickness.
- Use a round cookie cutter or the opening of a glass to cut out about 24 rounds.
- Place the biscuits in an oven-safe skillet or on a baking sheet. Cover with a towel and let them rest for 1 hour.
- Towards the end of the rest time, preheat the oven to 400°F.
- Brush the biscuits with the melted butter. ¼ cup unsalted butter
- Bake for 14-16 minutes until the biscuits are golden brown.
- Brush the biscuits with any leftover melted butter before serving.
Equipment
- Kitchen Scale (optional)
- Rolling Pin
- Cast Iron Skillet OR
- Baking Sheet
Becky’s Tips
- Spoon the flour into a measuring cup instead of dipping it straight into the bag. Dipping the cup will pack the flour, and packed flour is too much flour.
- Chill the dough in the freezer before baking, this will help the biscuits to rise.
- You can freeze the biscuit dough uncovered on a lined baking sheet until solid, about 1-2 hours. Transfer the frozen biscuits to a Ziplock bag to store for up to 3 months. Bake directly from frozen, adding 5-10 extra minutes to the final bake time.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Angel Biscuits Step by Step
Bloom the Yeast: In a dish, combine 2¼ teaspoons (1 packet) of yeast with 1 tablespoon of granulated sugar, and ¼ cup of warm water. Let it sit for a few minutes until the yeast is foamy.
Mix the Dry: In a separate bowl, mix the 5 cups of all-purpose flour, the remaining 3 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1½ teaspoons of baking soda, and 1 teaspoon of kosher salt together.
Cut in the Butter: Use a pastry blender or 2 butter knives to cut 1 cup of cold unsalted butter into the flour mixture until the texture is crumbly.
Mix the Wet: Combine the yeast mixture with 2 cups of buttermilk. Then, add it to the flour mixture and stir to combine.
Fold the Dough: Turn the dough out onto a floured surface. Then, fold it in half 3-4 times, pressing down to flatten after each time.
Roll and Cut: Using a rolling pin, roll out the dough to a 1-inch thickness. Use a round cookie cutter or the opening of a glass to cut out about 24 rounds.
Rest the Biscuits: Place the biscuits in an oven-safe skillet or on a baking sheet. Cover with a towel and let them rest for 1 hour. Towards the end of the rest time, preheat the oven to 400°F.
Brush and Bake: Brush the biscuits with ¼ cup of melted unsalted butter. Bake for 14-16 minutes until the biscuits are golden brown. Brush the biscuits with any leftover melted butter before serving.
These biscuits are named for their cloud-like texture, which is the result of using 3 different leaveners in the dough to produce lighter-than-air biscuits.
I prefer to use all-purpose flour because it’s easy and readily available. Some people swear by White Lily pastry flour, but I think all-purpose works just fine!
I prefer my biscuits with butter because it makes them super tender and flaky. Plus, that buttery flavor is just divine!
The secret to a good biscuit is to use cold dairy products (butter and buttermilk) and brush on extra butter after baking!
Yes, you can absolutely over mix biscuit dough. This will lead to dense, crumbly biscuits, so be careful!
Yes! This will allow the yeast time to get working, producing light and airy biscuits.
You can leave biscuit dough overnight, but you’ll need to place it in the refrigerator. This will ensure the yeast doesn’t overproof!
To help your biscuits hold together, make sure to measure your flour using the spoon-and-level method so you don’t use too much. Also, be sparing with how much flour you add to your work surface for rolling out.
I like to roll my biscuits to a 1-inch thickness.
Yes! The more butter, the better, so brush lots on before and after baking!
Angel Biscuits Recipe
Equipment
- Kitchen Scale (optional)
- Rolling Pin
- Cast Iron Skillet OR
- Baking Sheet
Ingredients
- 2¼ teaspoons instant yeast 7 grams (1 envelope)
- ¼ cup granulated sugar 50 grams, divided
- ¼ cup warm water 57 grams (105-110°F)
- 5 cups all-purpose flour 600 grams
- 2 teaspoons baking powder 8 grams
- 1½ teaspoons baking soda 9 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup unsalted butter 227 grams, cold and cut into small cubes (2 sticks)
- 2 cups buttermilk 454 grams
- ¼ cup unsalted butter 57 grams, melted (½ stick)
Instructions
- In a dish, combine the yeast packet with 1 tablespoon sugar, and all of the warm water. Let it sit for a few minutes until the yeast is foamy. 2¼ teaspoons instant yeast, ¼ cup granulated sugar, ¼ cup warm water
- In a separate bowl, mix the flour, remaining sugar, baking powder, baking soda, and salt together. 5 cups all-purpose flour, 2 teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon kosher salt
- Use a pastry blender or 2 butter knives to cut the cold butter into the flour mixture until the texture is crumbly. 1 cup unsalted butter
- Combine the yeast mixture with the buttermilk. Then, add it to the flour mixture and stir to combine. 2 cups buttermilk
- Turn the dough out onto a floured surface. Then, fold it in half 3-4 times, pressing down to flatten after each time.
- Using a rolling pin, roll out the dough to a 1-inch thickness.
- Use a round cookie cutter or the opening of a glass to cut out about 24 rounds.
- Place the biscuits in an oven-safe skillet or on a baking sheet. Cover with a towel and let them rest for 1 hour.
- Towards the end of the rest time, preheat the oven to 400°F.
- Brush the biscuits with the melted butter. ¼ cup unsalted butter
- Bake for 14-16 minutes until the biscuits are golden brown.
- Brush the biscuits with any leftover melted butter before serving.
Video
Notes
- Spoon the flour into a measuring cup instead of dipping it straight into the bag. Dipping the cup will pack the flour, and packed flour is too much flour.
- Chill the dough in the freezer before baking, this will help the biscuits to rise.
- You can freeze the biscuit dough uncovered on a lined baking sheet until solid, about 1-2 hours. Transfer the frozen biscuits to a Ziplock bag to store for up to 3 months. Bake directly from frozen, adding 5-10 extra minutes to the final bake time.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
