Angel Biscuits The lightest, fluffiest biscuits you'll ever have. They are the perfect hybrid between a biscuit and a dinner roll that are 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 mine Skillet Biscuits!
Here's what to expect with this angel biscuit recipe
- Make an easy yeast biscuit recipe 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 preparation 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!
Necessary Materials
This recipe calls for pantry staples. Be sure to scroll to the bottom of this post on the recipe card for the full ingredient list with measurements.
- instant shout. I like to use instant or “rapid rise” yeast in bread making. This eliminates the need for a second rise while spending a minimal rise time!
- liquid: Water and Buttermilk. The acidity of the 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 warmer temperatures between 105°F and 115°F. You can use a thermometer to check the temperature, but it should be fine if it's warm to the touch.
- zinc sugar. Adding sugar to these biscuit recipes doesn't really sweeten them, but adds a very subtle underlying sweetness that enhances this recipe.
- Dry ingredients: All Purpose Flour, Baking Soda, Baking powderand kosher salt.
- butter: You will use cold butter for the biscuit dough. Cutting the butter into the dough creates small pieces of dough that form a flaky layer. You'll use some melted butter to brush over the baked biscuits to finish them off!
How to Make Angel Biscuits
The dough for this recipe comes together very quickly. You “swell” the yeast in warm water and buttermilk, which only takes about 5 minutes, and then mix in your regular flour. 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 formed you will knead it lightly for about a minute, making sure all the dough comes together. Roll out the dough on a lightly floured counter or work surface and cut out rounds using a biscuit or cookie cutter and place on a parchment lined baking sheet.
Then you cover the biscuits with a dish towel and let them rise in a warm place. It shouldn't take long, about 15 minutes or so, because you're using instant yeast.
Bake them in a preheated 400 degree oven for 15 – 20 minutes or until golden brown. Then immediately brush the tops with melted butter.
I love to drizzle my angel biscuits with honey and a nice spread of salted butter. These are wonderful served warm out of the oven, but can also be enjoyed at room temperature!
How to store biscuits
At room temperature: Store them in an airtight container at room temperature for up to 2 days for best freshness. You can reheat them in the toaster oven, microwave, or just enjoy them at room temperature!
Freezing: Freeze biscuits airtight for up to 2 months for best freshness. Thaw the biscuits at room temperature or place the frozen biscuits on a baking sheet and bake at 350°F to warm through for 5-6 minutes.
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description
These biscuits use yeast, which is different from a classic biscuit, but makes them foolproof! Light and fluffy with that classic biscuit flavor.
- 2 package (1/4 oz each) instant dry yeast
- 1/4 cup hot water
- 2 cups Warm buttermilk
- 5 per 5-1/2 cup all-purpose flour
- 1/3 cup zinc sugar
- 2 tsp kosher salt
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 cup Cold, salted butter, cubed
- 4 tbsp Butter, melted
- Line 2 baking sheets with Parchment paper and set aside.
- In a medium bowl, mix the yeast with the warm water (about 110°F *see note), and let it stand for 5 minutes until dissolved. Stir in the hot buttermilk and keep aside.
- In a large bowl, combine 5 cups flour, sugar, salt, baking powder and baking soda. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. Using a wooden spoon, stir in the yeast mixture until a dough forms.
- Lightly sprinkle your work surface with flour. Transfer the dough to a floured surface and lightly knead. The dough should be soft and slightly sticky, so you can add more flour if needed.
- Using a rolling pin, roll dough to 1-inch thickness; Cut out biscuits with a 3-inch round biscuit cutter or cookie cutter. Place rounds 2-inches apart on prepared baking sheets.
- Cover the baking sheets with a clean kitchen towel and let the biscuits rise in a warm place until almost doubled in size, 15 – 20 minutes.
- While the cookie dough is rising, preheat the oven to 450°F and bake for 8-10 minutes or until lightly golden brown.
- Immediately brush with melted butter and serve hot or at room temperature.
Comment
The water and buttermilk should be warm to the touch but not hot, between 105°F – 115°F. If it is too hot it will kill the yeast.
Store airtight at room temperature for up to 2 days for best freshness.
Keywords: Yeast Biscuits, Angel Biscuits, Biscuit Recipes, Bride Biscuits
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