If you’ve ever dreamed of biscuits so light and airy they almost float off your plate, then I can’t wait to share this beautiful Fluffy Angel Biscuits with Buttermilk and Yeast Recipe with you. These aren’t your everyday biscuits—they’ve got a heavenly crumb texture that comes from a smart mix of yeast, baking powder, and baking soda, plus the tang of buttermilk. When I first tried this recipe, I was blown away by how tender and fluffy they turned out, and I promise, if you follow along, you’ll be just as impressed (and maybe a bit addicted) too!

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Why You’ll Love This Recipe

Unbeatable Fluffiness: Thanks to the combo of yeast, baking powder, and baking soda, these biscuits are incredibly light and airy, unlike your typical buttery biscuit.
Buttermilk Magic: The tangy buttermilk not only adds flavor but also reacts with the leaveners for a perfect rise every time.
Simple Ingredients, Big Impact: You probably already have everything you need in your pantry to whip these up without any fuss.
Great for Any Occasion: Whether it’s breakfast, brunch, or a comforting dinner side, these biscuits will elevate your meal effortlessly.

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 with Buttermilk and Yeast, flaky homemade biscuits, how to make airy buttermilk biscuits, tender yeast biscuits recipe, light and fluffy biscuit ideas

Ingredients You’ll Need

This recipe brings together pantry staples that create the perfect dance of texture and flavor. The cold butter and shortening give flakiness, the yeast contributes a subtle depth and lift, and buttermilk provides moisture and that slight tang we all love.

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 with Buttermilk and Yeast, flaky homemade biscuits, how to make airy buttermilk biscuits, tender yeast biscuits recipe, light and fluffy biscuit ideas

Active yeast: Make sure your yeast is fresh and active; I usually check by letting it bloom in warm water first.
Warm water: The water temperature should be just right — about 110 to 115°F — to wake up the yeast without killing it.
All-purpose flour: The base of your biscuit dough, and key for structure.
White sugar: Adds a touch of subtle sweetness balancing the tang of the buttermilk.
Kosher salt: Enhances the flavor of all the ingredients.
Baking powder: Works with baking soda and yeast to guarantee that sky-high rise.
Baking soda: Reacts with buttermilk’s acidity for extra lift and tenderness.
Cold butter: Use cold to keep those flaky layers—this is key to the biscuit’s texture.
Cold shortening: Helps maintain a soft crumb and moist finish alongside the butter.
Buttermilk: I always grab fresh buttermilk—its acidity is what really makes these biscuits special.
Extra flour: For dusting surfaces — less is more to keep biscuits tender.
Melted butter: For brushing over the tops before and after baking, adding that golden, buttery finish.

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 how flexible this Fluffy Angel Biscuits with Buttermilk and Yeast Recipe is—there’s room to play around with flavors and make it your own. Here are a few tweaks I’ve tried that you might enjoy.

Cheese Addition: Adding sharp cheddar or Parmesan to the dough gave the biscuits a savory twist my whole family devoured instantly.
Herbs & Spices: I like folding in fresh rosemary or thyme for a fragrant upgrade, especially when serving with soups or stews.
Gluten-Free Version: I experimented with a gluten-free flour blend—just be mindful to handle the dough gently as it’s more delicate.
Sweeter Biscuits: For a breakfast treat, stirring in a bit of cinnamon and a handful of raisins adds warmth and sweetness.

How to Make Fluffy Angel Biscuits with Buttermilk and Yeast Recipe

Step 1: Activate Your Yeast

Start by stirring your yeast into warm water to dissolve it into a thick paste—that’s the secret to a light, airy rise. If it doesn’t look a little foamy or thick after 5-10 minutes, your yeast might need to be replaced. This step always sets me up for biscuit success, so don’t skip or rush it!

Step 2: Mix Dry Ingredients and Cut in the Fats

Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Then chop your cold butter and shortening into pea-sized chunks and sprinkle them over the flour. Using your fingers, smash the fat into the dry mix until the pieces are flattened but still visible—these pockets of fat are what create that flaky, melt-in-your-mouth texture.

Step 3: Combine Yeast Paste and Buttermilk, Then Mix Dough

Stir the yeast paste into your buttermilk—you might notice it doesn’t fully dissolve, and that’s totally fine! Pour this mix into the biscuit dough and stir with a spatula until everything starts coming together. Then gently knead the dough a few times in the bowl to incorporate the last dry bits without overworking it.

Step 4: Fold the Dough for Layers

On a floured surface, pat the dough roughly into a 1-inch thick rectangle. Fold it in half, rotate 90 degrees, and pat again. Repeat this folding and patting process two more times to create layers—a gentle touch here keeps the biscuits tender, so be careful not to press too hard or overwork the dough.

Step 5: Cut and Arrange Biscuits for Rising

Flour a 2-inch round cutter and press straight down—don’t twist, or you’ll seal the edges and stop your biscuits from rising beautifully. Arrange them snugly but not squished in a buttered cast iron skillet. Cover and let them rise for a full hour—this resting step makes all the difference in fluffiness.

Step 6: Bake to Golden Perfection

Right before baking, brush the tops with melted butter for a gorgeous golden crust. Bake at 400°F for 16-18 minutes until the biscuit tops are golden brown and irresistible. Once out of the oven, let them rest 10 minutes in the pan—trust me, patience pays off here to avoid crumbling or breaking.

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Pro Tips for Making Fluffy Angel Biscuits with Buttermilk and Yeast Recipe

Check Yeast Freshness: I once used expired yeast, and the biscuits barely rose—always proof your yeast in warm water first.
Don’t Over-knead: Just a few folds to bring the dough together prevents tough biscuits—handle the dough gently!
Use Cold Fats: Keeping butter and shortening cold ensures those flaky layers—warm fats melt too quickly and can ruin texture.
No Twisting When Cutting: Press the biscuit cutter straight down to avoid sealing edges and allow maximum rise.

How to Serve Fluffy Angel Biscuits with Buttermilk and Yeast 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 with Buttermilk and Yeast, flaky homemade biscuits, how to make airy buttermilk biscuits, tender yeast biscuits recipe, light and fluffy biscuit ideas

Garnishes

For me, nothing beats a simple brush of extra melted butter right out of the oven. Sometimes I add a drizzle of honey or a pat of cinnamon butter for breakfast. When I’m feeling fancy, a sprinkle of flaky sea salt on top gives that extra pop of flavor.

Side Dishes

These biscuits are perfect alongside scrambled eggs or a big pot of chicken and gravy. My family also loves serving them with a bowl of chili or creamy soup. They soak up sauces beautifully without falling apart.

Creative Ways to Present

When hosting weekend brunch, I stack these fluffy biscuits with layers of ham, cheese, and a fried egg to make the most epic biscuit sandwich. For holidays, I like arranging them in a wreath shape on the skillet, brushing with herb butter for a festive touch.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits wrapped tightly in a clean tea towel inside an airtight container at room temperature, and they stay fresh for up to two days. Reheating them gently in the oven brings back that fresh-baked vibe nicely.

Freezing

These biscuits freeze beautifully! I freeze unbaked dough rounds on a baking sheet first, then transfer them to a bag. When ready, just thaw, let rise fully, and bake as usual for fresh-from-the-oven biscuits anytime.

Reheating

To reheat, I pop the biscuits in a 350°F oven for 5-7 minutes, covered with foil to keep them moist. You’ll get that perfect warm, fluffy texture again—no microwave needed!

FAQs

Can I make Fluffy Angel Biscuits with Buttermilk and Yeast Recipe without yeast?

You could try omitting the yeast, but you’ll lose the unique airy texture that comes from its fermentation action. The combination of yeast with baking powder and baking soda is what really makes these biscuits “angelic.” If you skip the yeast, they’ll be more like traditional quick biscuits.
Why do the biscuits need to rise for an hour?

The hour-long rise allows the yeast to activate and develop air pockets within the dough, giving you those tender, fluffy layers. It also deepens the flavor subtly. Skipping or shortening this step can lead to denser biscuits.
What’s the difference between using shortening and butter?

Butter adds rich flavor and a flaky texture, while shortening contributes softness and moisture without melting as fast. Using both balances tenderness and flavor, resulting in the perfect biscuit crumb.
Can I use milk instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, then letting it sit 5-10 minutes. This acidity interacts with the baking soda to give tenderness and rise, but true buttermilk always delivers the best flavor.

Final Thoughts

This Fluffy Angel Biscuits with Buttermilk and Yeast Recipe has genuinely become one of my kitchen go-tos when I want something special but approachable. The texture is so tender and light, every bite is a little celebration. I honestly enjoy making these with friends or family because the process is fun and the result brings everyone together around the table. So go ahead, give this recipe a try—you’ll impress yourself and anyone lucky enough to share these biscuits. I’m excited to hear what you think!