Angel biscuits are some of the lightest, fluffiest, melt-in-your-mouth biscuits that you’ll ever have the privilege of tasting! Flakey, buttery goodness coming at you in full force. Thanks to a trio of leavening ingredients including two tablespoons of yeast, plus baking powder and baking soda, these biscuits are light as an angel flying about. If that wasn’t enough, this angel biscuit recipe calls for mixing lemon juice into regular milk which creates homemade buttermilk. Buttermilk always helps any kind of baked good stay moist, tender, soft, and light. Angel biscuits are a cross between a dinner roll and a traditional Southern-style biscuit. They’re easy to make and ready from start to finish under 2 hours. They’re a family favorite comfort food recipe. No one can eat just one! They’re a perfect addition to a holiday brunch such as for Easter or Mother’s Day, for a big Sunday family dinner, or even as a weekday or weeknight treat. Whether you want to serve them on the sweeter side with butter and honey or jam. Or serve these angel biscuits alongside a savory dish to mop up extra gravy or sauce, with a hearty bowl of chili, or alongside bacon and eggs, you can’t go wrong! More serving suggestions and ideas are below.
Ingredients Needed
The ingredients in angel biscuits are easy-to-find and very common fridge and pantry ingredients including the following:
Warm milk Granulated sugar Warm water Active dry yeast Lemon juice All-purpose flour Salt Baking powder Baking soda Unsalted butter Shortening Sour cream Heavy cream
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Angel Biscuits
Follow my straightforward steps and even if you’re new to making biscuits or yeast breads and rolls, that’s okay because this is a very approachable recipe. Let’s get started.
Tips for the Best Angel Biscuits
Angel biscuits are a wonderful addition to most any meal and are not difficult to make. Here are my final tips and tricks to ensure you have biscuit success. However, you need to use enough flour. You may need to add an additional 1⁄2 cup to 3⁄4 cup of flour to prevent the dough from being too sticky. Everything from the exact brand of flour you’re using, what kind of milk (1%, whole, soy milk, etc.), the climate (you’ll need more flour on humid or rainy days), and so forth will cause the flour amount to vary. Don’t be afraid to sprinkles or add flour if you think it’s warranted.
Active Dry Yeast
Make sure you’re using active dry yeast rather than instant dry yeast. While you could potentially use instant yeast, the recipe wasn’t designed that way and so I can’t guarantee it will work out as you want. Instant yeast causes things to tend to rise much faster and sometimes you need more (or less) than you would with active dry yeast. Safer to make this biscuit recipe as written.
Take the Temperature
I don’t like to guess if my milk (or water) are the right temperature because this is a critical aspect and element of the recipe. Too cold and the yeast don’t activate. But too hot and you kill the yeast and need to start over. Therefore, I always use a digital thermometer and take the temperature of the liquids and make sure the temperature is where it should be and don’t guess. You shouldn’t guess either.
Milk
I use 2% milk although you can use 1% milk, whole milk, or plant-based milks such as soy, almond, or cashew.
Cold Butter, Cold Shortening
For the best results, use cold butter and cold shortening. Or all butter if you’re using it in place of using shortening.
Cutting Out the Biscuits
I use a 3-inch biscuit cutter with a handle for ease. However, you can use cutters without handles. You can also use a 4-inch cutter, which will cause the yield to drop from about 32 biscuits to about 24, give or take. Also cut straight down, and do not twist the biscuit cutter. Twisting can “seal” the edges of the dough and the biscuits won’t have the freedom to rise as well during baking.
More Easy Bread and Rolls Recipes:
Texas Roadhouse Rolls – Soft, buttery, fluffy, and light this easy COPYCAT recipe for Texas Roadhouse rolls with cinnamon honey butter is INCREDIBLE! Perfect for family gatherings, holiday meals, or anytime you’re craving warm homemade dinner rolls! An approachable recipe even for those who have never made dinner rolls and are novices. You can freeze them for up to 3 months potentially, but I never have. Do not store them in the refrigerator. They will prematurely harden and dry out. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Parker House Rolls — The BEST homemade dinner rolls because they’re so light, airy, fluffy and practically melt in your mouth! They have a wonderful buttery flavor that will make them an instant family favorite at your next holiday gathering or make them for a special meal! No-Knead Make Ahead Dinner Rolls with Honey Butter – These soft, light, fluffy yeast dinner rolls are so easy to make! They’re practically work-free because there’s no-kneading involved. Soft & Fluffy Sweet Dinner Rolls — Lightly sweetened from the honey in the dough and brushed with honey-butter prior to baking!! These dinner rolls are made from scratch and are baked to golden brown perfection! Easy Oatmeal Dinner Rolls (with Raisins!) — Lightly sweetened from honey in the dough and are brushed with honey-butter prior to baking, these homemade dinner rolls are subtly sweet and so easy to make! Honey Whole Wheat Bread – An EASY and foolproof homemade bread recipe for honey sweetened whole wheat bread! It’s soft, thick, and scrumptious! Serve it plain, toast it, make sandwiches with it, or serve it with honey butter which is my favorite! Even if you’re never made bread before, my recipe is straightforward and do-able. Easy Sourdough Bread — This easy sourdough bread recipe uses yogurt and sour cream in place of a traditional sourdough starter, which makes it possible to prep a loaf in less than a day! Easy Cheddar Sourdough Bread — Unlike most sourdough recipes that require a starter and weeks to complete, this recipe requires neither. The sourdough taste comes from a combination of Greek yogurt and sour cream that ferments the dough rather than using a starter.
