Fluffy, buttery, and bursting with berries, these Homemade Angel Biscuits are part biscuit, part roll—and all kinds of heavenly. Ready in under an hour, they’re perfect for breakfast, brunch, or whenever you need a little homemade magic.
Angel biscuits are a beloved Southern classic—soft and buttery like dinner rolls, but as flaky and quick as biscuits. These blueberry-studded beauties are perfect for spring brunches, Easter spreads, or lazy weekend breakfasts.
If you love these, try our Fried Cabbage With Bacon or Air Fryer Sausage Breakfast Bites for savory pairings.
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💖 Why This Recipe Works
- Perfectly Soft and Fluffy: These biscuits rise beautifully, giving you a light and airy texture with every bite. They are the best angel biscuit recipe I've tried.
- Bursting with Blueberry Flavor: Sweet, juicy blueberries take these biscuits to the next level of deliciousness.
- Easy to Make: Simple ingredients and straightforward steps make this Old Fashioned Angel Biscuits recipe perfect for any baker, beginner or pro!
⭐ Star Ingredients
- Active Dry Yeast: Gives the biscuits their lovely rise and fluffy texture.
- Buttermilk: Adds moisture and that signature tangy flavor.
- Fresh Blueberries: A fruity pop that makes these biscuits taste like sunshine.
- Cold Butter & Shortening: The secret to flaky layers and tender crumb.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Blueberry Maple: Add a drizzle of maple syrup to the dough or glaze them after baking.
- Lemon Blueberry: Add extra zest and a lemon glaze for a bright finish.
- Mixed Berry: Use raspberries, blackberries, or chopped strawberries instead.
- Vegan: Use plant-based butter, shortening, and buttermilk alternatives.
- No Cream Topping? Serve with whipped Greek yogurt or honey butter instead.
For more fruity inspiration, check out our Grapefruit Apple Salad and Fresh Kiwi Fruit Salad.
🔪How To Make Homemade Angel Biscuits With Blueberries
Step One: Add yeast to warm water. Stir to combine. Let sit until foamy.
Step Two: In a large bowl, mix 5 cups of flour, salt, baking powder, baking soda, and sugar.
Step Three: Cut cold butter and shortening into the dry mixture until it looks like small peas. Add lemon zest.
Step Four: Mix the yeast into buttermilk. Pour into the dry mixture. Stir gently until combined (do not overwork).
Step Five: Carefully fold in blueberries.
Step Six: Sprinkle ½ cup flour on the work surface.
Step Seven: Dump dough onto the floured surface. Knead lightly until it forms a ball.
Step Eight: Press dough into a rough rectangle. Fold in half, press again, and repeat two more times. Flatten to ¾-inch thickness.
Step Nine: Use a biscuit cutter to cut biscuits. Press straight down (don’t twist). Rework the dough to cut more.
Step Ten: Place biscuits on a greased skillet or parchment-lined sheet. Cover with a damp towel. Let rise for 1 hour 15 minutes.
Step Eleven: Preheat oven to 400°F. Bake for 12-15 minutes until golden brown.
Step Twelve: Brush hot biscuits with melted butter. Then cool biscuits on a wire rack.
To Make The Cream
Whip the cream cheese until fluffy and mix in the powdered sugar. Fold in the Cool Whip. Add vanilla, then top your angel biscuits with cream and blueberries.
💡 Hint: For extra rise and flakiness, make sure your butter and shortening stay cold. You can even chill your dough after shaping the biscuits, just before baking.
👩🍳 Expert Tips
- Prevent Blueberry Bleeding: Use frozen blueberries to keep them from bleeding into the dough.
- Chill Your Angel Biscuit Cutter: A cold biscuit cutter makes cleaner cuts and helps biscuits rise better.
- Golden Biscuit Tops: Brush biscuits with buttermilk before baking for a perfectly golden top.
- Use frozen blueberries to reduce bleeding into the dough.
Keep cutters cold for sharper edges and better rise.
Brush tops with buttermilk before baking for a beautiful golden finish.
💭 FAQs
Angel biscuits are like the best of both worlds—a biscuit and a roll all in one! They’re super soft, fluffy, and just melt in your mouth, thanks to the magic combo of baking powder, baking soda, and yeast. I love making them because they always rise beautifully, and they’re perfect for everything from breakfast spreads to afternoon snacks. Adding blueberries makes them extra special—like a little burst of sunshine in every bite!
When preparing angel biscuits, achieving a clean cut is essential for optimal rise and texture. Using a sharp, metal biscuit cutter ensures precise cuts, allowing the biscuits to bake evenly and maintain their fluffy interior. We like to use a Hulisen Biscuit Cutter.
Yes! You can make the dough, cut out the biscuits, and refrigerate them overnight. Just let them sit at room temperature for about 20 minutes before baking.
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits and reheat them in the oven or microwave when ready to enjoy.
Pop them in a 350°F oven for 5-7 minutes to get them warm and slightly crisp on the outside, or microwave them for 10-15 seconds for a softer texture.
💖 Serving Suggestions
- Fruit Salad: Bright and fresh contrast to the fluffy biscuits.
- Maple Syrup or Honey: A simple drizzle adds lovely sweetness.
- Hot Tea: Enjoy with Earl Grey or chamomile for a cozy combo.
- Scrambled Eggs: For a hearty, sweet-and-savory breakfast plate.
🍽 More Great Dessert Recipes
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Blueberry Homemade Angel Biscuits
Ingredients
Biscuits
- ½ oz. Active Dry Yeast
- ¼ Cup Warm Water Between 95-110 Degrees
- 5 tbsp. Granulated Sugar
- 5½ Cup All-Purpose Flour
- 1 tsp. Salt
- 1 tsp. Baking Soda
- 2 tsp. Baking Powder
- ½ Cup Cold Butter Cut Into Small Pieces
- ½ Cup Buttermilk Warm
- 2 tsp. Lemon Zest
- 5 tbsp. Butter Melted
- 1 Cup Fresh Blueberries
- ½ Cup Solid Shortening I Used Butter Flavored Crisco
Cream
- 4 oz Cream Cheese Softened
- ¼ Cup Powdered Sugar
- 2 Cup Cool Whip
- ½ teaspoon Vanilla Or Maple Extract
- ½ Cup Fresh Blueberries
Instructions
To Make Biscuits
- Add yeast to warm water. Stir to combine. Let sit until foamy.
- In a large bowl, mix 5 cups of flour, salt, baking powder, baking soda, and sugar.
- Cut cold butter and shortening into the dry mixture until it looks like small peas. Add lemon zest.
- Mix the yeast into buttermilk. Pour into the dry mixture. Stir gently until combined (do not overwork).
- Carefully fold in blueberries.
- Sprinkle ½ cup flour on the work surface.
- Dump dough onto the floured surface. Knead lightly until it forms a ball.
- Press dough into a rough rectangle. Fold in half, press again, and repeat two more times. Flatten to ¾-inch thickness.
- Use a biscuit cutter to cut biscuits. Press straight down (don’t twist). Rework the dough to cut more.
- Place biscuits on a greased skillet or parchment-lined sheet. Cover with a damp towel. Let rise for 1 hour 15 minutes.
- Preheat oven to 400°F.
- Bake for 12-15 minutes until golden brown.
- Brush hot biscuits with melted butter.
- Cool biscuits on a wire rack.
To Make Cream
- Whip cream cheese until fluffy.
- Mix in powdered sugar.
- Fold in Cool Whip.
- Add vanilla or maple extract (or divide the cream to use both).
- Top biscuits with cream and blueberries as desired. Enjoy!
Notes
Nutrition
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Fluffy, buttery, and bursting with juicy blueberries—these angel biscuits are pure breakfast bliss! The cream cheese topping adds a delightful tangy sweetness.