Angel Biscuits | Light and Fluffy Biscuit Recipe

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angel biscuit These are the lightest, fluffiest biscuits I’ve ever eaten. A perfect hybrid of biscuits and dinner rolls, he’s done from start to finish in less than an hour.

Honey is poured little by little over angel biscuits on a plate.

What is angel biscuit?

Angel biscuits, also known as bride biscuits, are light and fluffy biscuits made with yeast. It’s the perfect combination between a crispy biscuit and a soft dinner roll. If you’re looking for a more traditional biscuit recipe, try my recipe. skillet biscuits!

What you can expect from this angel biscuit recipe

  • A simple yeast biscuit recipe that can be made from start to finish in less than an hour, including fermentation time.
  • The addition of buttermilk creates a light and fluffy texture that’s the perfect fusion between a biscuit and a dinner roll.
  • It uses instant yeast (Rapid Rise) and is easy to prepare with minimal ingredients.
  • Angel biscuits are perfect as an accompaniment to dinner, as a standalone breakfast with a little butter and jam, or as an accompaniment to sandwiches such as pulled pork or egg and bacon.
Angel biscuits stacked on a ceramic plate

Materials needed

This recipe calls for staple ingredients you have in your pantry. Scroll to the bottom of this post to see the recipe card for a complete ingredient list including measurements.

  • instant yeast. I love using instant or “rapid rise” yeast in baking. Not only does it eliminate the need for a second rise, but it also minimizes rise time.
  • liquid: Water and buttermilk. The tartness of the buttermilk really softens these biscuits. Both of these materials need to be warm to the touch, but not hot. Yeast grows in warm temperatures between 105°F and 115°F. You can check the temperature using a thermometer, but as long as it’s warm to the touch, it’s fine.
  • Granulated sugar. Adding sugar to this biscuit recipe doesn’t actually sweeten it, but the very subtle underlying sweetness enhances the flavor of this recipe.
  • dry ingredients: All-purpose flour, baking soda, baking powder, kosher salt.
  • butter: Use cold butter for biscuit dough. When you cut the butter into the dough, small pieces of dough remain, forming flaky layers. Finish by brushing the top of the baked biscuits with melted butter.

How to make angel biscuits

The dough for this recipe comes together very quickly. Let the yeast “bloom” in the warm water and buttermilk. It only takes 5 minutes. Then mix the simple dough. It gets a little sticky and messy, but that’s just how I like it. If it’s too thick, add more flour 1 tablespoon at a time.

Once the dough is formed, knead it gently for about a minute to make sure all the flour is incorporated. Roll out the dough on a lightly floured counter or work surface, cut into rounds using a biscuit or cookie cutter, and place on a baking sheet lined with parchment paper.

Then cover the biscuits with a dish towel and leave them to rise in a warm place. Since I’m using instant yeast, this doesn’t take long (about 15 minutes or so).

Bake in a preheated 400 degree oven for 15-20 minutes or until golden brown. Then immediately brush with melted butter.

I love slathering my angel biscuits with honey and salted butter. It’s delicious warm right out of the oven, but you can also enjoy it at room temperature.

How to store biscuits

room temperature: For maximum freshness, store in an airtight container at room temperature for up to 2 days. You can reheat it in the toaster oven or microwave, or enjoy it at room temperature.

Freezing: For maximum freshness, seal and freeze the biscuits for up to 2 months. Thaw the biscuits at room temperature or place the frozen biscuits on a baking sheet and bake at 350°F for 5 to 6 minutes to warm them up.

Honey drips over yeast biscuits piled up on a plate.

See more biscuit recipes you’ll love


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These biscuits use yeast, so they’re different from classic biscuits, but you can definitely make them. Light and soft with a classic biscuit flavor.

  • 2 Instant Dry Yeast Pack (1/4 oz each)
  • 1/4 cup hot water
  • 2 cups warm buttermilk
  • Five to Five– 1/2 cup all-purpose flour
  • 1/3 cup Granulated sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup cold salted butter, cubed
  • 4 tablespoons melted butter

  1. Line up two baking sheets, Cooking Sheet and set aside.
  2. Stir the yeast in a medium bowl with warm water (about 110°F *see note) and let stand for 5 minutes until dissolved. Stir in the warm buttermilk and set aside.
  3. In a large bowl, combine 5 cups flour, sugar, salt, baking powder, and baking soda. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. Using a wooden spoon, stir the yeast mixture until a dough forms.
  4. Lightly sprinkle flour on your work surface. Transfer the dough to a floured surface and knead it lightly. The dough will be soft and slightly sticky, so you can add more flour if needed.
  5. Using a floured rolling pin, roll out the dough to 1 inch thick. Cut into biscuits with a 3-inch round biscuit cutter or cookie cutter. Place rounds 2 inches apart on prepared baking sheets.
  6. Cover the baking sheet with a clean kitchen towel and let rise in a warm place until the biscuits have doubled in size, 15 to 20 minutes.
  7. While the biscuit dough rises, preheat the oven to 450°F and bake for 8 to 10 minutes, or until lightly golden.
  8. Brush immediately with melted butter and serve warm or at room temperature.


The water and buttermilk should be warm to the touch but not hot, with a temperature between 105°F and 115°F. If it’s too hot, the yeast will die.

Store tightly closed at room temperature for up to 2 days for maximum freshness.

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