If you’ve ever wished for a biscuit recipe that’s soft, flaky, and downright irresistible, you’re in for a treat with this Homemade Angel Biscuits Recipe. Honestly, these biscuits have become my go-to for Sunday brunches and cozy breakfasts because they’re just that good—pillowy with just the right hint of sweetness. Stick with me, and I’ll walk you through how to make these beauties from scratch. I guarantee, once you try them, you won’t go back to store-bought.

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Why This Recipe Works

Balanced Rise: The combo of rapid rise yeast with baking powder and soda gives these biscuits a fantastic lift and soft crumb.
Layered Flakiness: Folding the dough creates delicate layers, making each bite light and tender.
Perfect Browning: Brushing them with heavy cream before baking and broiling last minute ensures a gorgeous golden top every time.
Buttery Finish: A brush of melted butter post-bake gives that rich, melt-in-your-mouth finish that’s pure magic.

Homemade Angel Biscuits, easy biscuit recipe, flaky homemade biscuits, soft butter biscuits, breakfast biscuit recipes - The image shows a close-up of seven golden-brown biscuits arranged tightly together in a dark round baking pan. Each biscuit is thick and soft with a slightly crisp and shiny browned top layer, showing uneven golden patches with a fluffy light texture underneath. The biscuits fill the pan fully, with the edges touching the sides. The pan sits on a white marbled surface with a red and white checkered cloth nearby and a blurred white mug in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients here play an essential role in creating these tender, fluffy biscuits. I’ve found that using White Lily all-purpose flour really makes a difference in texture, but if you can’t get that, any good soft wheat flour will do. The combination of butter and shortening gives you flaky layers without making the dough too greasy.

Homemade Angel Biscuits, easy biscuit recipe, flaky homemade biscuits, soft butter biscuits, breakfast biscuit recipes - Flat lay of a small white ceramic bowl of warm water, a small white ceramic bowl of granulated sugar, two brown eggs with clean shells, a small white ceramic bowl of rapid rise instant yeast granules, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl of unsalted butter chopped into small cubes, a small white ceramic bowl of butter-flavored shortening chunks, a small white ceramic bowl of buttermilk, a small white ceramic bowl of heavy whipping cream, and a small white ceramic bowl of salt crystals, all arranged with perfect symmetry, fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm water: Activates the yeast gently when it’s about 125°F — too hot and it kills the yeast, too cold and it won’t activate properly.
Granulated sugar: Feeds the yeast and adds just a touch of sweetness to balance.
Rapid rise instant yeast: Adds height and tenderness; proofing it first helps ensure it’s alive and kicking.
All-purpose flour: The base providing structure — I swear by White Lily for delicate biscuits.
Baking powder & baking soda: Work together to give an extra lift and lightness.
Salt: Enhances flavor and balances sweet.
Unsalted butter: Chopped cold; melts during baking to create flakiness.
Butter-flavored shortening: Adds tenderness without the heaviness of all butter.
Buttermilk: Offers acidity that tenderizes the dough and adds depth of flavor.
Heavy whipping cream: Brushed on top for a golden color and helps create a slightly crisp exterior.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

The beauty of this Homemade Angel Biscuits Recipe is how adaptable it is. I’ve played around with different mix-ins and tweaks, and honestly, the base recipe is a winner as is—but let your creativity run wild!

Variation: I sometimes add a pinch of dried herbs like thyme or rosemary for a savory twist that pairs great with breakfast eggs.
Dairy-free option: Swap buttermilk for a plant-based milk plus a splash of apple cider vinegar to keep the tang without the dairy.
Sweet flavors: Stir in a tablespoon of cinnamon sugar before baking for a cozy, sweet morning biscuit.

Step-by-Step: How I Make Homemade Angel Biscuits Recipe

Step 1: Proof the yeast like a pro

Start by stirring the sugar into warm water (aiming for about 125°F) and then sprinkle in the rapid rise yeast. Give it a quick stir and watch for that magical foaming action within 5 to 10 minutes—this means your yeast is active and ready to work wonders in the dough. If nothing bubbles up, it might be time to try fresh yeast.

Step 2: Mix dry ingredients and cut in fats

While the yeast is getting bubbly, sift or whisk together your flour, sugar, baking powder, baking soda, and salt in a large bowl. Then use a pastry cutter or fork to work the cold butter and shortening into the dry mix until it resembles coarse crumbs. This step creates those layers you crave in flaky biscuits.

Step 3: Combine the wet and dry ingredients gently

Make a well in the center of your flour mixture and pour in the yeast mixture along with the buttermilk. Stir gently to combine the wet ingredients first, then gradually pull in the flour from the sides until it forms a soft dough. Resist overmixing here—gentle incorporation is the key.

Step 4: Knead lightly and fold for flaky layers

Flour your work surface lightly and turn out the dough. Knead it just a few times until it’s smooth and comes together—overkneading can make biscuits tough. Fold the dough over itself several times; it feels simple, but this folding is what builds the layers that make each biscuit tender and flaky.

Step 5: Cut and prep for rising

Pat the dough into a 1-inch thick rectangle. Use a floured 2.5-inch round cutter and press straight down—don’t twist the cutter! This helps keep the edges sharp so they rise evenly. Place each biscuit on a greased pan about 1/2 inch apart to give them room to puff up without sticking. My 9-inch pan fits 8 biscuits perfectly.

Step 6: Warm rise and bake to perfection

Cover loosely with plastic wrap and let the biscuits rest in a warm, draft-free place for about an hour. I love putting mine in the oven with just the pilot light on—it’s like a warm little biscuit spa! Once risen, preheat your oven to 400°F. Brush the tops lightly with heavy cream—this step gives them that beautiful golden crust. Bake for 10-12 minutes, and I always peek at 8 minutes to keep an eye on them. For an extra touch, I switch to a low broil for the last minute or so to brown the tops just right, but watch carefully to avoid burning.

Step 7: Butter ‘em up and serve warm

As soon as your angel biscuits come out of the oven, brush them generously with melted butter. That final buttery gloss just… elevates the whole experience. Serve warm for best results—trust me, these little pillows disappear fast!

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Pro Tips for Making Homemade Angel Biscuits Recipe

Temperature is everything: Keep your butter and shortening cold to create the flakiest layers.
No twisting the cutter: Press straight down when cutting biscuits to avoid sealing edges and stifling rise.
Watch that broil step closely: It’s easy to go from golden to burnt in seconds, so stay near the oven for that last minute.
Let them rise warm and slow: This one-hour rise in a cozy spot makes the yeast work its magic for airy biscuits.

How to Serve Homemade Angel Biscuits Recipe

Homemade Angel Biscuits, easy biscuit recipe, flaky homemade biscuits, soft butter biscuits, breakfast biscuit recipes - Two biscuits with a golden brown top and a soft, fluffy light yellow inside sit on a silver cooling rack. The cooling rack rests on a wooden surface, with a red and white checkered cloth blurred in the background. The biscuits are round with slightly uneven edges, showing a delicate, crumbly texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these biscuits with a pat of honey butter or a smear of homemade jam—especially strawberry or peach. Sometimes, a drizzle of warm maple syrup takes them to whole new heights. If you’re feeling savory, a dab of herb-infused cream cheese or a slice of sharp cheddar pairs beautifully too.

Side Dishes

These biscuits shine alongside scrambled eggs and crispy bacon for breakfast, or even with a hearty pot of soup or chili at dinner. One of my favorite combos is a bowl of creamy chicken and wild rice soup paired with warm homemade biscuits—comfort in every bite.

Creative Ways to Present

For a brunch gathering, try stacking the biscuits into a beautiful tiered basket lined with a linen napkin and topped with fresh herbs like rosemary or thyme sprigs. Another favorite is slicing them in half and layering with smoked ham and a fried egg for the ultimate biscuit sandwich that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), let the biscuits cool completely, then store them in an airtight container at room temperature for up to two days. This keeps them soft without drying out too much.

Freezing

I’ve had great success freezing these biscuits individually wrapped in plastic wrap and then placed in a resealable freezer bag. They freeze beautifully for up to 3 months and defrost quickly when you just pop them in the microwave or toaster oven.

Reheating

For best results, reheat leftovers or thawed frozen biscuits in a 350°F oven for about 5-7 minutes wrapped in foil to keep them moist. If you’re in a hurry, a 20-second zap in the microwave will do, but the oven method brings back that fresh-baked smell and texture.

FAQs

Can I make this Homemade Angel Biscuits Recipe without yeast?

While you could skip the yeast, it’s a key part of what makes these biscuits delightfully fluffy and layered. The yeast works alongside baking powder and soda to create a unique rise and texture you won’t get otherwise. For a yeast-free biscuit, try a traditional quick biscuit recipe instead.
Why do I need to proof the rapid rise yeast if it’s instant?

Proofing rapid rise yeast helps ensure it’s active and alive, especially if it’s been sitting in your pantry for a bit. It gives you confidence your biscuits will rise well; if your yeast doesn’t bubble or foam, it’s best to replace it to avoid flat biscuits.
Can I use all butter instead of butter and shortening?

Yes! Using all butter will add great flavor, but keep in mind shortening helps tenderize the dough and contributes to flakiness. If you use all butter, consider chilling your dough well to keep the fat from melting too quickly.
How do I prevent my biscuits from being tough?

Gentle mixing, minimal kneading, and folding the dough properly are your best friends here. Also, make sure not to overbake—checking early and using a broil finish helps get a golden crust without drying out the inside.

Final Thoughts

This Homemade Angel Biscuits Recipe will quickly become one of your favorites too. I still remember the first time I pulled these golden, buttery beauties from the oven—their scent filled the kitchen and everyone hurried over to grab one. Making biscuits this way feels like a bit of kitchen magic, and sharing them is one of those little joys that can make any meal feel special. So, roll up your sleeves, trust the process, and enjoy every warm, flaky bite. You’ve got this!