Fluffy Angel Biscuits with Buttermilk Recipe

If you’re dreaming of biscuits that are incredibly soft, fluffy, and just melt in your mouth, you’re going to adore this Fluffy Angel Biscuits with Buttermilk Recipe. I absolutely love how these turn out every single time — they’re light, tender, and have this slightly sweet, buttery flavor that’s just irresistible. Whether you’re making them for a cozy breakfast, a family brunch, or just because you need a little homemade comfort, this recipe has got you covered. Stick around, because I’ll share all my tips to help you nail these angel biscuits perfectly.

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Ingredients You’ll Need

For this Fluffy Angel Biscuits with Buttermilk Recipe, every ingredient has a purpose, working harmoniously to create those soft layers and rich flavors. I always recommend using cold butter and shortening for that delicate, flaky texture — it really makes all the difference. Be sure to get fresh yeast and real buttermilk to give your biscuits the authentic lift and tang.

• Active yeast: Use fresh or active dry yeast; it’s key for that subtle rise and fluffiness that sets these apart.
• Warm water: Just warm enough to activate the yeast without killing it — around 110-115°F.
• All-purpose flour: The foundation of these biscuits; make sure it’s fresh for the best rise.
• White sugar: Adds just a touch of sweetness to balance the buttermilk tang.
• Kosher salt: Enhances flavor without overpowering — important for every good biscuit.
• Baking powder: Gives an extra lift to make these biscuits soar.
• Baking soda: Reacts with the buttermilk to tenderize and add lightness.
• Cold butter: The secret weapon for flaky layers—keep it chilled until you’re ready to cut it in.
• Cold shortening: Works alongside butter to add tenderness and help keep the dough light.
• Buttermilk: Gives a moist, tangy richness that you’ll adore in every bite.
• Extra flour: For handling and cutting the dough — dust lightly to avoid sticking.
• Melted butter: Brush on top for that golden finish and irresistible buttery flavor.

Variations

I love making this Fluffy Angel Biscuits with Buttermilk Recipe my own by tweaking a few ingredients or adding some extras here and there — it’s so satisfying to personalize your biscuits. Whether you want them a bit more savory or with a hint of sweetness, the possibilities are endless.

• Herb-Infused Biscuits: I sprinkle chopped fresh rosemary or thyme into the dough sometimes to give these biscuits a lovely savory twist.
• Cheese Biscuits: Mixing in shredded sharp cheddar or pepper jack takes these biscuits to the next level, perfect for any hearty meal.
• Gluten-Free Version: I tried substituting with a gluten-free flour blend—results were great but handle the dough gently as it’s more delicate.
• Sweet Honey Butter Finish: Finish with a drizzle of honey and melted butter on top for a sweet-and-buttery treat that my family can’t resist.

How to Make Fluffy Angel Biscuits with Buttermilk Recipe

Step 1: Proof the Yeast to Start the Magic

Begin by stirring your yeast into warm water until it dissolves into a thick paste — this activates the yeast and gets everything ready for the dough to rise beautifully. I always use a thermometer to make sure my water is just right because if it’s too hot, the yeast won’t work; too cold, and it takes forever to activate.

Step 2: Mix Dry Ingredients and Cut in Butter & Shortening

Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Then, cut your cold butter and shortening into small chunks and sprinkle them over the flour mix. Use your fingers to smash the fats gently until they look like peas — this creates delicious, flaky layers once baked. My trick? Keep your hands cool or even chill the bowl beforehand, so the fats don’t melt too early.

Step 3: Combine Yeast Paste with Buttermilk and Form Dough

Stir the yeast paste into your buttermilk, then pour this mixture into the flour-fat combination. Using a large spatula, mix until a rough dough forms; then take it into your hands and knead just a few times to incorporate the dry bits at the bottom. Avoid overworking it — just enough so everything comes together.

Step 4: Fold the Dough for Fluffy Layers

Dust your clean surface with flour and gently pat the dough into a 1-inch thick rectangle. Fold it in half and rotate 90 degrees. Repeat this folding and patting process two more times. This technique might seem simple, but it’s what gives these biscuits their signature fluff and texture. Be gentle — don’t mash the dough, just pat it down carefully.

Step 5: Cut and Arrange Biscuits to Rise

Flour your 2-inch biscuit cutter and press straight down into the dough without twisting to keep the edges nice and tall. Place your biscuits snugly in a buttered cast iron skillet — I love how the edges touching during rise leads to super soft sides. Cover with plastic wrap and let rise for 1 hour until they puff beautifully.

Step 6: Bake to Golden Perfection

Preheat your oven to 400°F about 15 minutes before the biscuits finish rising. Brush the tops with melted butter, pop them in the oven, and bake for 16–18 minutes until golden brown and heavenly smelling. After baking, let them rest for 10 minutes in the pan — this makes them easier to remove and keeps them moist.

How to Serve Fluffy Angel Biscuits with Buttermilk Recipe

Garnishes

I usually like to brush the biscuits with extra melted butter right out of the oven—it makes them irresistible. For a little something extra, a dollop of honey butter, fruit jam, or even a savory herb butter works wonders. My kids swear by warming a little honey over the top, and it’s pure happiness in every bite.

Side Dishes

When I whip up these biscuits, I often serve them alongside hearty breakfasts like scrambled eggs and bacon, or even with dinner favorites like fried chicken or pot roast with gravy. For brunch, a fresh fruit salad and some creamy grits round out the meal perfectly.

Creative Ways to Present

For special occasions, I’ve arranged these warm biscuits stacked in a beautiful breadbasket lined with a colorful napkin. I also love decorating the platter with fresh herbs or edible flowers for a festive touch that guests always notice and appreciate.

Make Ahead and Storage

Storing Leftovers

Leftover biscuits store wonderfully in an airtight container at room temperature for up to 2 days. I recommend wrapping them individually in foil if you want to keep them extra moist. Whenever I store these, I find they stay soft and delicious without drying out too much.

Freezing

I freeze these biscuits often—just wrap each biscuit tightly in plastic wrap and then place in a freezer-safe bag. When you want them, thaw overnight in the fridge and quickly warm in the oven. It’s such a time-saver on busy mornings or when unexpected guests pop in!

Reheating

I gently reheat biscuits in a 350°F oven for about 10 minutes wrapped in foil to keep them moist. If I’m short on time, a quick microwave zap (covered with a damp paper towel) for 20-30 seconds works too, but I prefer the oven for the best texture.

FAQs

Final Thoughts

Honestly, this Fluffy Angel Biscuits with Buttermilk Recipe has become one of my absolute favorites — the perfect balance of fluffy texture, buttery richness, and that little tang from the buttermilk makes these biscuits unforgettable. Every time I make them, my family goes crazy, asking for more. I hope you enjoy making them as much as I do, and that they bring a little bit of delicious comfort to your kitchen too. Give these biscuits a try, take your time with each step, and soon you’ll have them perfected just like I did!

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