Ditch the canned, refrigerated biscuits and prepare these wholesome, melt-in-your-mouth Angel Biscuits. This easy recipe will leave you with the tastiest biscuits to serve with your favorite meals.
Make the tastiest biscuits you’ve ever tried with this recipe for Angel Biscuits. It’s such a simple recipe requiring easy-to-find ingredients, such as milk, yeast, lemon juice, and more. Once you prepare these from scratch, you’ll never go back to using that refrigerated biscuit dough again.
There is nothing quite like biting into a warm, flaky biscuit! With this simple, stress-free recipe for Angel Biscuits, you can prepare the most delicious baked goods to eat alone or with your favorite foods
I love the taste of these biscuits and enjoy having them at any time of the day, whether for a quick breakfast, midday snack, or even as an appetizer before dinner. Not only will you enjoy the taste and texture of these incredible biscuits, but so will everyone else around you!
Why You’ll Love This Recipe for Angel Biscuits
- Simple – It’s not too hard to prepare these Angel Biscuits. Even if you’re not that experienced in the kitchen, you can easily make these goodies.
- Delicious – Once you’ve tried these homemade biscuits, you’ll want to make them all the time because they taste that delicious.
- Versatile – You can do SO much with these biscuits. From spreading butter on them, adding jam to them, or even dipping them in your favorite gravy!
Angel Biscuits Recipe Ingredients
- Warm Milk – Heat your milk in the microwave and then divide it.
- Sugar – You’ll need a bit of sugar to enhance the taste of these biscuits.
- Yeast – You can’t have the perfect biscuits without a bit of yeast.
- Cold Shortening – Cut your shortening into the perfect cubes for this recipe.
- Sour Cream – Add a slightly tangy taste to these biscuits with sour cream.
- Lemon Juice – The addition of lemon juice pairs well with this biscuit dough!
The other ingredients needed are warm water, salt, flour, baking powder, soda, and heavy cream.
Angel Biscuits Notes
- You can use additional warm milk as a replacement for warm water. I like using extra warm milk because it gives these biscuits an amazing taste and texture.
- If you don’t have lemon juice, you can swap it out and replace it with vinegar. Don’t worry – these biscuits won’t have a sour taste from the vinegar.
- Take the time to whisk your yeast carefully. If you mix too roughly, it could kill the yeast, meaning it wouldn’t activate. If it doesn’t activate, you’d have to start all over again. It’s better to move slowly with it than to work too quickly and potentially mess it up.
Yeast Biscuit Variations
- Some people like to use Greek yogurt as a replacement for sour cream. Because it has a similar taste, it still works well in this recipe.
- For those who’d like a sweeter biscuit, you can add a bit more sugar and some vanilla extract, which will alter the taste of these biscuits a bit.
- You can do so much with these biscuits once you’ve baked them, whether spreading jam, peanut butter, traditional butter, or anything else on them. There are so many ways to enjoy these tasty biscuits.
Angel Biscuits FAQs
Are these Angel Biscuits crispy or soft?
The Angel Biscuits have the perfect light and flaky texture. The outside is slightly crispy with a center that melts in your mouth within seconds.
Can I dip these biscuits?
Absolutely! Many people enjoy dipping these biscuits in gravy. You can prepare any type of gravy you like and serve these biscuits.
Can I add honey on top of the biscuits?
Yes, you can. If you want to add a slightly sweet, natural touch to your biscuits, you can drizzle a bit of honey on top of them as they bake. You may be surprised at how delicious these biscuits taste when adding something as simple as a touch of honey on top of them.
MORE RECIPES YOU WILL LOVE!
- 2 1/4 c warm milk divided
- 2/3 c sugar divided
- 1/2 c warm water
- 2 Tbs yeast
- 3 Tbs lemon juice
- 5 1/3 c flour
- 2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 c cold butter cubed
- 6 Tbs cold shortening cubed
- 2 Tbs sour cream
- 1/4 c heavy cream to brush on biscuits prior to baking
- In the bowl of a stand mixer fitted with a whisk attachment combine water, 1⁄4 c milk, 2 tsp of sugar and yeast and whisk to combine. Proof for 5 minutes, until bubbly. While the mixture is proofing, prepare the remaining ingredients. In a separate bowl combine the remaining milk and lemon juice. Set aside. In a separate large mixing bowl add flour, salt, baking powder and baking soda and whisk to combine. Add the butter and shortening to the bowl with the flour mixture and cut in using a pastry cutter or a fork.
- Once the yeast has proofed, add milk/lemon juice mixture and sour cream to the stand mixer bowl. Whisk to combine. Remove the bowl from the stand mixer and pour into the flour mixture bowl. Mix to combine. Turn the dough out onto a clean, floured surface. Fold the dough together until it is no longer sticky, but still soft. You may need to add in an additional 1⁄2 cup to 3⁄4 cup of flour to prevent the dough from being too sticky.
- Once the dough is no longer sticky, press out into a 1⁄2" thick rectangle. Use a 3-4" biscuit cutter to cut out as many biscuits as possible. Place the biscuits onto a large well greased baking sheet with a lip or 2 medium sized baking sheets. Fold remaining dough together and press out. Cut out as many biscuits as possible with the remaining dough. You should get around 32 total. Cover and let rise for 1 hour.
- Towards the end of the rising time, preheat the oven to 400°. Once risen, brush the tops of the biscuits with heavy cream and place in the preheated oven on the middle rack. Bake for 18 minutes, until golden. Once baked, remove from the oven and place on a wire cooling rack.
- Serve while warm.