Angel Biscuits Recipe - Extra Flaky & Tender - That Skinny Chick Can Bake (2024)

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posted by Liz Berg

on October 7, 2021 (updated 6/11/24)

These sweet, tender Angel Biscuits rose like a dream and are light and flaky! Perfect any time of day, these Yeast Biscuits are phenomenal!

Want to make the moistest, flakiest biscuits you’ve ever eaten?? With the trio of yeast, baking powder, and baking soda, this Homemade Biscuit Recipe has layer after layer, and was a huge hit with the family!

Why You Must Make

• If you’ve ever made biscuits that were like doorstops or hockey pucks, I guarantee these will be polar opposites.
• The cream and buttermilk add extra moisture, ensuring the perfect texture. Plus, the butter tastes so much better than the shortening used in other recipes. Finally, the trio of leaveners makes these light and flaky.
• Baking the biscuits in a skillet helps control their rise. When I baked a batch on a baking sheet with each biscuit separated from the others, many looked like mini leaning towers of Pisa!

Ingredient Notes

• Instant Yeast – May use active yeast, too.
• All-Purpose Flour
• Salt – I use table salt since it’s finer. If you only have kosher salt, use twice as much.
• Baking Powder – Check to see if it’s active as it often expires while on your pantry shelves. See below for how to test it.
• Butter – I use salted butter.
• Heavy Cream – It should be at least 36% butterfat.
• Buttermilk – Low-fat buttermilk is fine. The acid in the buttermilk helps make for tender biscuits.

See Also

25 Super Easy Self Rising Flour RecipesBest & Easy Buttermilk SconesSelf-Rising Flour Pancakes - Corrie CooksEasy Orange Cream Drop Scones

Tips for Making Angel Biscuits

• PRO-Tip: Make sure both your yeast and baking powder are fresh. Check the expiration date on the packages. For yeast, you can put a bit in warm water with a touch of sugar and see if it starts expanding. If there’s no reaction, you need new yeast. With the baking powder, add a spoonful to some hot water and expect a vigorous reaction if it’s fresh.
• Make sure not to kill the yeast by dissolving it in water that is too hot. The ideal temperature is between 110 and 115°.
• Make sure to use cold butter. The water in the butter will turn to steam in the oven making flaky biscuits.
• If you prefer shortening in your biscuits, use it instead of butter. It should be frozen for the best results. I prefer the taste of butter. You can also use half butter and half shortening.
• PRO-Tip: I like to work in the butter using my fingers to make thin flat pieces that will be dispersed throughout the dough. You can always use a pastry blender.
• PRO-Tip: When cutting out the biscuits, cut straight down without twisting. When you twist, you seal the edges of the biscuit dough which will prevent them from rising properly.
• The biscuit dough is proofed in a warm place for about an hour before baking. 85 degrees is an ideal proofing temperature.

How to Make Angel Biscuits

1. Dissolve the yeast in warm water to make a paste.
2. Whisk together dry ingredients.
3. Cut in the butter.
4. Whisk the yeast into the liquids, then add it to the dry mixture.
5. Mix to form a shaggy dough.
6. On a floured surface, pat out the dough into a rectangle, fold it in half, turn, and repeat two more times.
7. Cut out the biscuits and place them in a cast-iron skillet (you may need a second skillet). They should touch each other.
8. Proof in a warm spot for one hour.
9. Bake, let cool briefly, then remove to a wire rack.

Frequently Asked Questions

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