Angel Biscuits have become a beloved Southern classic thanks to Trisha Yearwood’s simple yet irresistible recipe. These fluffy, buttery biscuits are perfect for breakfast or as a side to any meal. Their light texture and rich flavor make them stand out from ordinary biscuits.
We love how easy this recipe is to follow and how quickly it comes together, making it ideal for busy mornings or last-minute gatherings. Whether you’re a seasoned baker or just starting out, these Angel Biscuits will quickly become a staple in your kitchen. Let’s dive into making these heavenly biscuits that bring a touch of Southern charm to every bite.
Ingredients
To make Angel Biscuits Recipe Trisha Yearwood, we gather simple yet essential ingredients that come together to create those tender, fluffy Southern biscuits. Each ingredient plays a key role in delivering the soft texture and rich flavor that make this recipe stand out.
Key Ingredients List
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 2 cups | Sifted for lightness |
| Baking powder | 1 tablespoon | Fresh for best rise |
| Granulated sugar | 2 tablespoons | Adds subtle sweetness |
| Salt | 1 teaspoon | Balances flavor |
| Unsalted butter | 6 tablespoons | Cold and cubed |
| Whole milk | 3/4 cup | Cold, for tender dough |
| Heavy cream | 1/4 cup | For brushing before baking |
Ingredient Highlights
- We use cold unsalted butter to achieve the perfect flaky layers that melt in your mouth.
- The fresh baking powder activates the dough to puff up with a delicate rise.
- A small amount of sugar sweetens the biscuit just enough for a hint of Southern charm.
- Brushing the biscuits with heavy cream before baking adds a beautiful golden sheen.
By combining these clearly measured and thoughtfully prepared ingredients, we set the foundation for the light and airy texture that defines Trisha Yearwood’s classic Angel Biscuits.
Equipment Needed
To make Angel Biscuits Recipe Trisha Yearwood perfectly, having the right equipment ready is essential. Each tool plays a specific role in achieving the fluffy, tender texture and that golden finish characteristic of these Southern classics.
Essential Tools
- Mixing Bowl: Use a large bowl for combining dry ingredients and another for wet ingredients, allowing efficient mixing without spillage.
- Pastry Blender or Fork: Crucial for cutting cold butter into the flour mixture to create flaky layers.
- Measuring Cups and Spoons: Ensure precise measurement of flour, baking powder, sugar, salt, milk, and cream for consistent results.
- Baking Sheet or Cast Iron Skillet: Provides even heat distribution for perfect biscuit rise and golden bottoms.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and aids in easy cleanup.
- Cooling Rack: Allows biscuits to cool evenly without becoming soggy.
- Pastry Brush: Used to brush heavy cream over biscuits, creating the signature golden sheen.
Optional but Helpful
- Bench Scraper: Helps in folding and cutting dough cleanly, preserving dough layers.
- Stand Mixer with Paddle Attachment: Speeds up the mixing process, especially when incorporating butter into flour.
Summary Table of Equipment and Purpose
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Mixing dry and wet ingredients |
| Pastry Blender/Fork | Cutting cold butter into flour for flakiness |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Baking Sheet/Skillet | Even baking and rising of biscuits |
| Parchment Paper/Silicone Mat | Prevents sticking and eases cleanup |
| Cooling Rack | Cools biscuits evenly without sogginess |
| Pastry Brush | Brushing cream for golden finish |
| Bench Scraper (Optional) | Folding and cutting dough precisely |
| Stand Mixer (Optional) | Efficient mixing and cutting in butter |
Having these tools ready before starting will make the process of preparing Angel Biscuits Recipe Trisha Yearwood smooth and enjoyable, ensuring each biscuit turns out light, flaky, and golden as expected.
Make-Ahead Instructions
Preparing Angel Biscuits ahead of time is a smart way to enjoy these fluffy Southern classics without the rush. Here are our detailed steps to ensure your biscuits stay fresh and bake perfectly when you’re ready.
Step 1: Prepare the Biscuit Dough
- Follow the recipe up to the point of shaping the dough.
- After cutting out the biscuits, place them on a parchment-lined baking sheet.
- Instead of baking immediately, cover the tray tightly with plastic wrap.
Step 2: Refrigerate or Freeze
We recommend two options depending on how far in advance you want to plan:
| Option | Storage Method | Time Frame | Notes |
|---|---|---|---|
| Refrigerate | Cover with plastic wrap in fridge | Up to 24 hours | Let dough come to room temperature 15 minutes before baking |
| Freeze | Wrap tightly with foil & freeze | Up to 2 months | Thaw overnight in fridge before baking |
Step 3: Baking When Ready
- Preheat your oven to the specified temperature in the recipe.
- If refrigerated, remove plastic wrap and brush tops with heavy cream to achieve that signature golden sheen.
- If frozen, allow dough to thaw completely before brushing with cream.
- Bake according to the recipe’s time until biscuits are puffed and golden.
“Pro Tip: For the best rise and flaky layers, bake the biscuits immediately after shaping if possible. However, your make-ahead dough maintains flavor and texture remarkably well if handled as above.”
Step 4: Storing Baked Biscuits
- Cool biscuits completely on a wire rack.
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze baked biscuits in a zip-lock bag for up to 1 month.
- Reheat in a 350°F oven wrapped in foil for 10-15 minutes for fresh-from-the-oven taste.
By following these Make-Ahead Instructions, we can ensure having Trisha Yearwood’s Angel Biscuits ready for any occasion without compromising on their signature fluffiness and buttery richness.
Instructions
Follow these steps carefully to make Angel Biscuits Recipe Trisha Yearwood with the perfect fluffy texture and golden finish.
Preparing the Dough
- In a large mixing bowl, whisk together 2 ¾ cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and 1 teaspoon salt. Ensure ingredients are well combined for an even rise.
- Cut ½ cup cold unsalted butter into small cubes. Using a pastry blender or two forks, cut the butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Pour in 1 cup whole milk and 2 tablespoons heavy cream. Stir gently with a wooden spoon or spatula just until the dough begins to come together. Do not overmix to keep the biscuits tender and flaky.
- Turn the dough onto a lightly floured surface. Gently knead it 3 to 4 times until smooth. This minimal kneading helps develop the biscuit layers without toughening the dough.
Shaping the Biscuits
- Pat the dough out to approximately 1-inch thickness on a floured surface, maintaining an even thickness for uniform baking.
- Use a 2½-inch biscuit cutter dipped in flour to cut out the biscuits. Press straight down without twisting to preserve the layers.
- Place the biscuits on a baking sheet or cast iron skillet, spacing them about 1 inch apart for some edge crisping but still allowing room to rise.
- Gather any scrap dough, gently press together, and cut additional biscuits as needed.
Baking the Biscuits
| Step | Details |
|---|---|
| Oven Temperature | Preheat to 450°F (232°C) |
| Baking Time | Bake for 12 to 15 minutes |
| Baking Sheet Preparation | Use ungreased baking sheet or cast iron skillet |
| Finishing Touch | Brush tops with 2 tablespoons heavy cream before baking for a glossy, golden crust |
- Place the baking sheet/skillet in the preheated oven.
- Bake until the biscuits turn golden brown on top and have a flaky interior.
- Remove from oven and cool on a wire rack for 5 minutes before serving.
“The key to the airy crumb and flaky layers in Angel Biscuits Recipe Trisha Yearwood is cold butter and minimal handling of the dough.”
These instructions bring out the signature lightness and buttery richness that make these biscuits a Southern favorite.
Serving Suggestions
To fully enjoy Angel Biscuits, we recommend serving them warm straight from the oven. Their fluffy texture and buttery richness make them incredibly versatile, pairing beautifully with a range of dishes.
Classic Southern Pairings
- Honey butter: Spread generously for a sweet and creamy contrast.
- Country gravy: Pour over biscuits for a hearty breakfast or brunch.
- Jam or preserves: Choose flavors like raspberry or peach to add a fruity note.
Meal Accompaniments
- Fried chicken: Use the biscuits as a base for a Southern-style chicken biscuit sandwich.
- Eggs and sausage: Complement a breakfast skillet or plate with these soft biscuits.
- Stews and soups: Serve alongside creamy chowders or rich beef stews to soak up the flavorful broth.
Presentation Tips
- Arrange biscuits on a warm platter lined with a clean kitchen towel to retain heat.
- Offer small bowls of honey, butter, and preserves alongside for customizable toppings.
- Garnish with fresh herbs like thyme or parsley to brighten the presentation.
| Serving Idea | Description | Taste Profile |
|---|---|---|
| Honey Butter | Sweet butter made by mixing honey and softened butter | Sweet, creamy |
| Country Gravy | Classic sausage gravy poured hot over biscuits | Savory, rich |
| Jam or Preserves | Raspberry or peach preserves | Fruity, tangy |
| Fried Chicken Biscuit | Biscuit split and filled with crispy chicken | Crispy, savory |
| Stew or Soup Side | Biscuits served to dip in hearty stews | Buttery, soft |
As we serve, Trisha Yearwood’s Angel Biscuits truly shine when paired with comforting Southern flavors and fresh accompaniments that highlight their unique lightness and rich taste.
Storage Tips
To keep Trisha Yearwood’s Angel Biscuits fresh and fluffy, proper storage is essential. Here are our expert tips to preserve their signature airy texture and buttery richness:
- Cooling Completely: Allow the biscuits to cool completely on a wire rack before storing. This prevents condensation, which can make them soggy.
- Short-Term Storage:
Store cooled biscuits in an airtight container or a resealable plastic bag at room temperature for up to 2 days. For best taste, enjoy them within this window.
- Refrigeration:
If you need to keep biscuits longer, place them in an airtight container and refrigerate. They stay fresh for up to 5 days but may slightly lose their softness. Reheat gently before serving.
- Freezing for Long-Term Storage:
To freeze Angel Biscuits, wrap them individually in plastic wrap and then place in a resealable freezer bag. Freeze for up to 3 months.
- Reheating Frozen Biscuits:
Thaw at room temperature or overnight in the fridge. Warm in a preheated 350°F oven for 5-7 minutes until heated through. This revives their fluffy interior and golden crust.
| Storage Method | Preparation | Duration | Reheating Tips |
|---|---|---|---|
| Room Temperature | Store in airtight container | Up to 2 days | Serve at room temperature |
| Refrigeration | Airtight container | Up to 5 days | Warm in 350°F oven for 5 minutes |
| Freezing | Individually wrapped + freezer bag | Up to 3 months | Thaw, then warm in 350°F oven |
“Storing Angel Biscuits correctly ensures every bite tastes just like when they came fresh from the oven—light, tender, and full of Southern charm.”
Following these storage tips guarantees we always have Trisha Yearwood’s delightfully fluffy biscuits ready to complement any meal or craving.
Conclusion
Trisha Yearwood’s Angel Biscuits bring a touch of Southern warmth and simplicity to any table. Their light, flaky texture and rich flavor make them a versatile favorite for breakfast, dinner, or snacks. With straightforward ingredients and easy techniques, these biscuits invite us all to enjoy a classic comfort food without fuss.
By following the tips and methods we’ve shared, you can confidently bake these tender biscuits at home and savor their golden, buttery goodness. Whether served fresh or stored for later, Angel Biscuits remain a delightful treat that embodies Southern charm in every bite.
Frequently Asked Questions
What makes Angel Biscuits different from regular biscuits?
Angel Biscuits are known for their fluffy texture and rich flavor, achieved by using cold butter, fresh baking powder, and brushing with heavy cream before baking. This creates light, flaky layers unique to Trisha Yearwood’s Southern classic recipe.
What are the key ingredients for making Angel Biscuits?
The main ingredients include all-purpose flour, baking powder, granulated sugar, salt, cold unsalted butter, whole milk, and heavy cream. Each plays a role in texture and flavor, especially cold butter for flakiness and cream for a golden finish.
Do I need special equipment to make Angel Biscuits?
Basic tools include mixing bowls, a pastry blender or fork, measuring cups and spoons, and a baking sheet or cast iron skillet. Optional tools like a stand mixer or bench scraper can help but are not required.
Can I prepare Angel Biscuits ahead of time?
Yes, the dough can be refrigerated or frozen before baking. Make-ahead preparation helps save time, and while fresh baking is best for rise and texture, stored dough still produces delicious biscuits.
How should I store leftover Angel Biscuits?
Cool biscuits completely, then store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For long-term storage, freeze individually wrapped biscuits for up to 3 months.
How do I reheat Angel Biscuits without losing fluffiness?
Reheat biscuits in a warm oven (around 300°F) for 5-10 minutes to restore their fluffy texture and golden crust. Avoid microwaving, which can make them soggy.
What are the best ways to serve Angel Biscuits?
Serve warm with honey butter, country gravy, jam, or preserves. They also pair well with Southern dishes like fried chicken, eggs and sausage, or hearty stews and soups.
Why is it important to use cold butter in the recipe?
Cold butter creates flaky layers by melting during baking and releasing steam, which puffs up the dough. This is key to achieving the signature light and airy texture of Angel Biscuits.