Angel biscuits are a cross between traditional biscuits and yeast rolls, giving them a light, fluffy texture with a slight tang from the buttermilk. These biscuits rise beautifully and have a soft, pillowy inside with a golden, buttery crust. Unlike regular biscuits, which rely solely on baking powder and baking soda, angel biscuits use yeast, making them extra tender.
These biscuits are great for breakfast with jam, served alongside a hearty meal, or even used as the base for a classic sausage gravy. The dough is easy to make and can even be prepared ahead of time, making it perfect for busy mornings or holiday meals. If you’re looking for a foolproof biscuit recipe and always delivers perfect results, this is it!
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Angel Biscuits
Angel Biscuits FAQ
Why are they called angel biscuits?
They get their name because they are so light and fluffy—almost like little “angels” compared to heavier biscuits.
Do I have to use yeast?
Yes, the yeast is what makes these biscuits rise higher than traditional baking powder biscuits.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough overnight and bake the biscuits fresh the next morning.
What’s the best way to reheat them?
Warm them in the oven at 300°F for about 5 minutes or microwave for 10-15 seconds.
Can I freeze angel biscuits?
Yes! Freeze the unbaked biscuits on a tray, then transfer them to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
Food History
Angel biscuits became popular in the Southern United States in the early 1900s. Home cooks wanted a biscuit that had the lightness of a yeast roll but was quicker to make. By combining yeast with baking powder and soda, they created a biscuit that always rose beautifully.
These biscuits were especially useful before temperature-controlled ovens were common. Traditional biscuits could be tricky if the oven temperature wasn’t right, but angel biscuits, with their added yeast, were much more forgiving.
Timeline
- 1800s – Traditional baking powder biscuits become common in the U.S.
- Early 1900s – Angel biscuits are developed as a cross between yeast rolls and biscuits.
- Mid-1900s – Refrigerated biscuit dough becomes widely available, but homemade versions remain popular.
- Present Day – Angel biscuits are a staple in Southern kitchens and a favorite for holidays.
Recipe Discussion
Angel biscuits have a unique texture because they use a combination of leavening agents. The yeast gives them a gentle rise, while the baking powder and soda ensure they bake up light and tender. The buttermilk adds a slight tang, balancing the rich butter flavor.
Unlike regular biscuits, which can sometimes turn out dense if overworked, angel biscuits are more forgiving. The yeast allows for a softer dough that’s easier to handle, making them great for beginners. These biscuits bake to a perfect golden brown, with a crisp exterior and a soft, buttery inside.
Preparation Tips
- Use warm water to activate the yeast – Too hot, and it will kill the yeast; too cold, and it won’t activate.
- Sift the dry ingredients – This helps create a light and even texture.
- Chill the dough before baking – This allows the flavors to develop and makes the dough easier to work with.
- Do not overwork the dough – Mix until just combined for the fluffiest biscuits.
- Bake at a high temperature – A hot oven helps them rise quickly and develop a golden crust.
Recommended Kitchen Products
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- Pastry Cutter – Helps blend the margarine into the flour for a tender dough.
- Rolling Pin – Ensures even thickness for perfectly baked biscuits.
- Biscuit Cutter – Creates uniform biscuits that bake evenly.
- Baking Sheet – Needed for baking these golden beauties.
- Pastry Brush – Great for brushing melted butter on top after baking.
Serving Suggestions
- With butter and honey – A simple and classic way to enjoy them.
- Topped with sausage gravy – A Southern favorite for breakfast.
- With homemade jam – Perfect for a sweet treat.
- As a side with fried chicken – Complements savory dishes.
- Used as a base for mini sandwiches – Great for ham, turkey, or pulled pork.
The Perfect Biscuit for Any Occasion
Angel biscuits are a foolproof recipe that always delivers light, fluffy, buttery biscuits. Whether you serve them at breakfast, as a side for dinner, or as a snack with jam, these biscuits will quickly become a family favorite.
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Angel Biscuits Recipe
Angel Biscuits
These homemade angel biscuits are a mix between biscuits and yeast rolls—soft, fluffy, and buttery! Perfect for breakfast or dinner, they rise beautifully every time. Try this easy recipe today!
Ingredients
- 5 cups flour
- 1 yeast cake (dissolved in ½ cup warm water)
- 1 teaspoon salt
- 1 tablespoon baking powder
- ⅓ tablespoon sugar
- 2 cups buttermilk
- ¾ cup margarine
- ½ teaspoon baking soda
Instructions
- Sift dry ingredients together.
- Add margarine and mix until crumbly.
- Stir in buttermilk and dissolved yeast mixture.
- Knead lightly and roll out to ½-inch thickness.
- Cut into biscuits and place on a greased baking sheet.
- Let rise for about 30 minutes.
- Bake at 400°F until golden brown.