There’s a reason why these are called Angel Biscuits – it feels like you are biting into a cloud! They are the softest and fluffiest biscuits I have ever tasted. You are going to love them!
It makes a large batch, but they are perfect for freezing. You just cut them out, freeze them, then bake them when you are ready. Such a timesaver on busy days!
I just returned from the amazing SNAP! Conference. I had a fabulous time meeting up with blogging friends, and making a bunch of new ones. It is great to spend three days with women who totally “get you”! The classes were incredible, and I learned so much stuff my head is exploding. Hmm, maybe that explains the headache?
I am so grateful to my wonderful husband who kept things running while I was away. He kept the house clean, ran kids to practice, baked rolls for my son’s Prom night dinner, and did the laundry. No small feat with a two year old to chase after. I am truly blessed beyond measure.
Today I am sharing a recipe for the most amazing buttermilk biscuits I’ve ever sunk my teeth into. I got the recipe from a friend a few years ago, and I am kicking myself for not trying it sooner. These biscuits are epic. They are buttery and soft, and so fluffy I felt like I was biting into a cloud.
I served them with Chicken Ala King last week and I am not exaggerating when I say that my family adored them. They did not even ask for butter or jam, they just ate them plain. Inhaled is a better word actually. My 12 year old liked them so much he requested them for his birthday dinner– next February.
When I returned from my trip, one of his first questions was, “Mom, you remember what I want for my birthday dinner next year, right?” Apparently he does not want me to forget about these biscuits! LOL!
As a bonus, you can prepare them ahead of time and just pop the unbaked biscuits in the freezer. I tried it, and they come out even more light and fluffy, which I didn’t even think was possible. You have got to give these a try people!
MORE TASTY HOMEMADE BISCUITS:
- Bacon Cheddar Biscuits
- Cinnamon Biscuits
- Melted Butter Biscuits
- Copycat Red Lobster Biscuits
- Cinnamon Raisin Biscuits (Hardee’s)
Light and Fluffy Angel Biscuits
Angel Biscuits
Ultra light and fluffy, these yeast biscuits may be the softest and fluffiest butter biscuits you will ever bite into!
Ingredients
- 1 Tbsp instant yeast
- 2 Tbsp sugar
- 1/4 cup warm water
- 5 cups all purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup very cold salted butter
- 2 cups fresh buttermilk
Instructions
- Combine yeast, 2 tablespoons sugar, and warm water in a small bowl. Set aside for about 10 minutes or till bubbly.
- In a large bowl, combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Grate or cut in butter until crumbly.
- Stir in yeast mixture and buttermilk just until ingredients hold together.
- Roll or pat dough to 1" thick on a lightly floured surface. Cut out with a circle cookie cutter or the top of a glass.
- Let biscuits sit while the oven preheats.
- Place on cookie sheets and bake at 425° for about 15 minutes or until lightly browned. Brush with melted butter.
To freeze: After cutting biscuits into circles, place 1/2" inch apart on cookie sheets and freeze. After frozen place in heavy duty ziplock bags. Store for up to 2 months.
To bake frozen biscuits, thaw completely on lightly greased cookie sheets, then bake at 425° for about 20-30 minutes.
Notes
The size of biscuit cutter you use will determine the number of biscuits you get. I usually get about 2 dozen 2 1/2" biscuits. Smaller biscuits will take less time to cook.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 287mgCarbohydrates: 24gFiber: 1gSugar: 4gProtein: 4g
As always, if you like this recipe for angel biscuits, I’d be ever so grateful if you’d Pin it.
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Are these biscuits sweet? I want to make for my dad who’s diabetic and I don’t want them too sweet. Enough carbs in biscuit alone. Thanks
There’s only 2 tablespoons of sugar, so no they aren’t very sweet. You could try them with just a tablespoon, but I wouldn’t omit the sugar altogether because it feeds the yeast.
just tried this recipe, turned out great. I added 1 tablespoon of salt and used 1 stick butter & 1/2 cup crisco instead of 2 sticks of butter.
Thank you is not a strong enough word. I bake bread constantly but until this recipe I have never made good biscuits. We made cinnamon rolls out of the extra dough and they were amazing.
Im new on homemade biscuits, never did them before!
š do you know how can I get golden on top biscuits?
If you bake them long enough, they should have golden tops. If they brown too much on the bottom before the top turns golden, try baking them on a higher rack.
Recipe sounds great but 30 minutes baking time at 425 degrees for thawed biscuits seems excessive. Is this correct?
Betty,
When I baked mine from frozen, they took that long, which did surprise me. I think they were probably still a little frozen in the middle. I’ve updated the instructions to read 20-30 minutes. They do take longer to bake when they are cold. Just watch them closely.
Hope that helps!
I made these today AND do you know how many I’ve eaten??? They are way too delicious Kara…best biscuits ever!! So thank you for this recipe. š
Wow! What great reviews! My boys already love biscuits so I can’t wait to try these.