If you’re hunting for a biscuit recipe that hits all the right notes—fluffy, tender, with a slightly sweet and buttery finish—I’ve got you covered. This Fluffy Angel Biscuits Recipe is an absolute game-changer that I’m so excited to share with you today. When I first tried this recipe, I was blown away by just how light and pillowy these biscuits turned out. They’re exactly what you want to serve alongside breakfast or a cozy dinner, and trust me, once you make them, your family will be begging for seconds.

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Why You’ll Love This Recipe

Incredibly Fluffy Texture: Thanks to the magic combo of yeast, baking soda, and baking powder, these biscuits rise beautifully.
A Perfect Balance of Flavor: The slight sweetness and buttery richness make each bite heavenly without being overpowering.
Easy to Make at Home: Simple ingredients and straightforward steps mean you’ll have bakery-quality biscuits anytime.
Versatile for Any Meal: Whether it’s breakfast or dinner, these biscuits complement everything from jam to fried chicken.

The image shows a round black cast iron pan filled with nine golden-brown biscuits with a light fluffy texture, arranged close together. Below the pan, on a white plate, there are five flaky biscuits with a slightly browned top layer stacked loosely. To the right, a white bowl contains dark red jam with a glossy texture. Further right, two biscuit halves sit on a wooden board, each topped with a dollop of the same jam. Below the plate, a small dish holds pale yellow butter, with a metal butter knife resting beside it. The whole scene is set on a white marbled surface, with a white towel featuring blue stripes partially visible under the pan. photo taken with an iphone --ar 2:3 --v 7 - Fluffy Angel Biscuits, fluffy biscuit recipe, easy homemade biscuits, buttery angel biscuits, tender breakfast biscuits

Ingredients You’ll Need

To create these fluffy angel biscuits, you’ll want ingredients that work together to build that perfect texture and delicious flavor. I always recommend using fresh yeast and cold butter to get the best results. It’s amazing how much difference these small details make.

Flat lay of fresh all-purpose flour gently mounded on a simple white ceramic plate, a small white bowl with a thick pale beige active yeast paste, a few spoonfuls of white sugar on a small white bowl, a few sprinklings of coarse kosher salt scattered beside a small white bowl with white baking powder, another small white bowl holding fine white baking soda, cold butter cut into neat 1/2-inch chunks arranged on a white ceramic plate, cold shortening chunks on a separate white plate, a small white bowl filled with creamy buttermilk, and a small white bowl with golden melted butter, all 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 - Fluffy Angel Biscuits, fluffy biscuit recipe, easy homemade biscuits, buttery angel biscuits, tender breakfast biscuits

Active yeast: Use fresh or active dry yeast to help the dough rise beautifully – dissolve it in warm water for best activation.
Warm water: Keep it between 110°F and 115°F to gently wake up the yeast without killing it.
All-purpose flour: Provides structure, so make sure to measure it properly—too much can make the biscuits dense.
White sugar: Adds just the right amount of sweetness to balance the tang of buttermilk.
Kosher salt: Enhances all the flavors without being too salty.
Baking powder: Gives an extra lift for that fluffy texture.
Baking soda: Reacts with the buttermilk for tenderness and slight tanginess.
Butter, cold: Cold butter creates flaky layers as it melts during baking.
Shortening, cold: Adds tenderness and helps keep these biscuits moist.
Buttermilk: The acidic component that tenderizes and adds flavor—for best results, use cold buttermilk straight from the fridge.
Extra flour: For dusting when you form and cut the biscuits, preventing sticking.
Melted butter: Brushed on top for a gorgeous golden crust and rich flavor.

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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.

Variations

I love to tweak this Fluffy Angel Biscuits Recipe depending on the occasion—sometimes adding a little extra sweetness or a punch of savory herbs. Don’t be afraid to get creative and make it your own; after all, cooking should be fun and personal.

Herb-Infused Biscuits: Adding fresh chopped rosemary or thyme to the dough gives a fragrant, savory twist my family adores, especially with Sunday roasts.
Cheesy Version: Mixing shredded sharp cheddar into the dough adds a melty, rich surprise in every bite—perfect for lunch or brunch.
Gluten-Free Adaptation: Using a gluten-free all-purpose blend can work, but you’ll need to adjust liquids slightly and be gentle with kneading.
Sweet Honey Drizzle: After baking, drizzle warm honey or maple syrup on top for a breakfast treat that feels indulgent but is still easy to make.

How to Make Fluffy Angel Biscuits Recipe

Step 1: Activate the Yeast

Start by combining your active yeast with warm water—between 110°F and 115°F. Stir it gently until it forms a thick paste. I like to let mine sit for a couple of minutes, watching as it bubbles slightly to know it’s alive and kicking. This step is crucial because it sets the fluffy foundation for your biscuits.

Step 2: Mix Dry Ingredients and Cut in the Fats

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda with a balloon whisk. Then, cut your cold butter and shortening into small chunks. Using your fingertips, smash the fats into the dry mix until you see pea-sized bits scattered throughout. This helps create those tender, flaky layers I absolutely love.

Step 3: Combine Yeast Paste and Buttermilk, Then Form the Dough

Next, stir your yeast paste into the buttermilk—don’t worry if it doesn’t mix perfectly, just loosen it a bit. Pour that into your dry ingredients and stir with a spatula until a rough dough starts to form. Use your hands to knead lightly a few times to bring the dough together without overworking it.

Step 4: Fold and Shape the Dough

Flour your surface and dump out the dough. Pat it into a rectangle about 1-inch thick. Here’s where the folding comes in: fold the dough in half, rotate 90 degrees, then pat out and fold two more times. This folding technique traps air and creates layers, making the biscuits extra fluffy without tons of kneading. After the last fold, give it one final pat to 1-inch thickness.

Step 5: Cut and Arrange the Biscuits

Dip a 2-inch biscuit cutter in flour and press straight down—no twisting! Twisting seals the edges and can prevent the biscuits from rising fully. Place the cut biscuits close together in a buttered 12-inch cast iron skillet so they’ll support each other while rising. Cover with plastic wrap and let them rise for an hour—it’s worth the wait!

Step 6: Bake to Golden Perfection

Preheat your oven to 400°F about 15 minutes before your rise time is up. Once your biscuits have puffed up, brush the remaining melted butter on top to help them brown beautifully in the oven. Bake for 16 to 18 minutes or until golden on top. Let them cool in the pan for about 10 minutes before moving to a rack so they keep their warmth and wonderful softness.

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Pro Tips for Making Fluffy Angel Biscuits Recipe

Perfect Yeast Activation: Always make sure your water isn’t too hot; I learned the hard way that 120°F is a safe sweet spot to activate yeast without killing it.
Don’t Overwork the Dough: Less kneading means fluffier biscuits — just fold gently and stop once everything is incorporated.
Butter and Shortening Combo: The mix gives a great balance of flavor and tenderness with flaky layers.
Cutting Technique: Press straight down with your cutter — twisting seals the edges and can make your biscuits dense.

How to Serve Fluffy Angel Biscuits Recipe

The image shows a stack of nine golden-brown biscuits arranged in two layers on a round metal cooling rack. The biscuits are fluffy with a soft texture and light brown tops, and their sides reveal a tender, crumbly interior. The cooling rack sits on a white marbled surface. In the background, there is a black cast-iron skillet with more biscuits inside, softly out of focus. To the left, a white dish with pale yellow butter and a butter knife rests beside a folded white and blue checkered cloth. photo taken with an iphone --ar 2:3 --v 7 - Fluffy Angel Biscuits, fluffy biscuit recipe, easy homemade biscuits, buttery angel biscuits, tender breakfast biscuits

Garnishes

I love brushing the biscuits with warm melted butter right after baking—that’s my secret for a beautiful shiny top and unbeatable flavor. For eating, I’m a big fan of spreading them with honey butter or good ol’ fashioned strawberry jam. If you prefer savory, a pat of herb-infused butter really elevates the experience.

Side Dishes

These biscuits are perfect alongside fried chicken, creamy soups like tomato bisque, or even a fresh garden salad. I find that their richness balances spicy or tangy dishes really well, making meals feel complete and comforting.

Creative Ways to Present

For special occasions, I’ve arranged these biscuits in a wreath shape in a cast iron skillet, then topped the center with whipped honey butter and fresh berries. It’s festive, inviting, and always a hit at holiday brunches or weekend gatherings.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover biscuits in an airtight container at room temperature for up to two days. If I plan to keep them longer, I pop them in the fridge, but honestly, they’re best eaten fresh within the day if you can manage it!

Freezing

Freezing these biscuits works wonderfully. I flash freeze them on a baking sheet, then transfer to a freezer bag. This way, you can thaw a few at a time without losing their fluffiness, which has saved me on busy mornings more times than I can count.

Reheating

To reheat, I wrap biscuits in foil and warm them in a 350°F oven for about 10 minutes. This method keeps the texture nice and moist, and a quick brush of melted butter after warming brings back that freshly baked feel.

FAQs

Can I make this Fluffy Angel Biscuits Recipe without yeast?

Technically, yes, but the yeast is a key player here for that unique fluffiness and rise. Leaving it out will result in a biscuit more like a traditional quick biscuit, which can be tasty but less airy and soft.
Why do you use both baking powder and baking soda?

The combination helps create a perfect rise and tender crumb. Baking powder gives an initial lift, while baking soda reacts with the buttermilk’s acidity, keeping the biscuits light and flavorful.
How do I know when the dough is ready to cut?

After folding and patting, your dough should be about 1 inch thick and hold together without being sticky. If it’s too sticky, sprinkle a little extra flour but avoid over-flouring to keep the biscuits soft.
Can I use milk instead of buttermilk?

While milk can work in a pinch, buttermilk’s acidity is important for activating the baking soda and developing flavor. If you don’t have buttermilk, mix milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.

Final Thoughts

This Fluffy Angel Biscuits Recipe quickly became a staple in my kitchen because it’s reliable, straightforward, and always elevates mealtime. I love sharing these biscuits with friends and family because they bring that warmth and comfort that only good homemade bread can provide. Give them a try—you’ll find yourself coming back to this recipe time and again. And I can’t wait to hear how your biscuits turn out!