Homemade Angel Biscuits

If you’ve never tasted homemade angel biscuits, prepare yourself for a heavenly awakening. I first had these buttery beauties at a friend’s baby shower, and I practically tackled her for the recipe. No lie—I’ve been baking them for every gathering since, and, dare I say it, they’re better than Mom’s (sorry, Mom). Super simple, melt-in-your-mouth tender, and shockingly foolproof, these biscuits are your new best brunch buddy or holiday potluck hero.

Unlike your average biscuit, angel biscuits flirt with the soft fluffiness of dinner rolls thanks to a little yeast magic. They’re the golden child of Southern baking—equal parts biscuit, roll, and irresistible pillow of joy. Trust me, once you bake a batch, you’ll wonder how you ever hosted a party without them.

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Why You’ll Love This Homemade Angel Biscuits Recipe

• Heavenly Texture: Part biscuit, part roll—light, fluffy, and buttery.
• Party-Perfect: They’re always the first to disappear at brunches, picnics, or potlucks.
• Make-Ahead Friendly: Dough can chill overnight!
• Freezer Friendly: Bake now, enjoy later. Hello, weekday biscuit sandwiches.

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Ingredients

• 2½ cups all-purpose flour (I swear by White Lily)
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¼ cup unsalted butter, chopped
• ¼ cup shortening
• 1 packet (2¼ tsp) active dry yeast
• ¼ cup warm water (about 110°F)
• 1 cup buttermilk

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Instructions

1. Activate the yeast: In a small bowl, dissolve yeast in warm water. Let it sit until foamy, about 5 minutes.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Cut in fats: Add butter and shortening to the flour. Cut in with a pastry cutter or fingers until crumbly.
4. Combine liquids: Stir in yeast mixture and buttermilk until a soft dough forms.
5. Chill (optional but ideal): Cover and refrigerate for at least 2 hours or overnight for best flavor.
6. Roll and cut: On a floured surface, roll dough to ½-inch thickness. Cut with a biscuit cutter.
7. Let rise: Place on a baking sheet, cover lightly, and let rise in a warm spot for 30–45 minutes.
8. Bake: Preheat oven to 400°F. Bake for 12–15 minutes or until golden. Brush with melted butter if you’re feeling extra.

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Melania’s Tips for Perfect Banana Bread—I Mean, Biscuits 😉

• Don’t skip the chill: Overnight rest gives these biscuits their soft, layered interior.
• White Lily or bust: A softer Southern flour really makes a difference.
• Cutter secrets: Dip your biscuit cutter in flour and don’t twist—it helps them rise straight and tall.

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Bake It With the Littles

Let the kids:

• Cut out the biscuits (they love the dough squish!).
• Brush melted butter on top before baking.
• Sprinkle a little sugar for a sweet twist—like tiny Southern scones!

Pair it with storytime or a hot cocoa break. Biscuit baking is a bonding experience!

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Meal-Prep Magic

• Refrigerate Dough: Up to 2 days—just roll, cut, and bake fresh.
• Freeze Biscuits: After cutting, freeze on a tray, then store in a bag. Bake from frozen, adding 3–5 minutes.
• Bake & Freeze: Fully baked biscuits freeze well too—reheat at 350°F until warm.

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Healthier Swaps Without Losing the Magic

• Half Whole Wheat: Sub 1 cup flour with whole wheat for a nutty bite.
• Greek Yogurt Buttermilk Hack: ½ cup Greek yogurt + ½ cup milk = instant buttermilk.
• Less Sugar: Halve the sugar without losing the charm.

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Leftover Remix

• Breakfast Sandwiches: Add egg, cheese, and bacon.
• Mini Biscuit Sliders: Ham + honey mustard = yes please.
• Biscuit Bread Pudding: Tear leftovers, mix with custard, bake until golden.

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Gift It Like a Pro

• Wrap in parchment, tie with baker’s twine, and tuck in a handwritten tag.
• Pair with homemade jam or a mini honey jar (I grab mine from Trader Joe’s).
• Want wow-factor? Tuck a few biscuits into a tea towel-lined basket and deliver warm.

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FAQs

Can I make angel biscuits without yeast?
Not quite—yeast gives them that soft, roll-like rise. But you can try a no-yeast buttermilk biscuit for a quicker bake.

Why did my biscuits not rise well?
Check your yeast freshness, don’t over-knead, and make sure your cutter’s not dull.

Can I use all butter instead of shortening?
Yes, but they may not be quite as tender. A butter-shortening mix is biscuit gold.

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Final Thought

Homemade angel biscuits are a revelation—soft, buttery, and beautifully easy. Whether you’re baking for brunch or bringing a treat to your next get-together, these little clouds of joy always steal the show. Trust me, once you bake them, you’ll be the one handing out the recipe next. Happy baking, butter baby.

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