Get ready to fall in love with these Blueberry Angel Biscuits! Fluffy, tender, and just the right touch of sweetness, these old fashioned angel biscuits are the perfect mix of biscuit and roll. Whether you're serving them for breakfast, brunch, or a sweet snack, these little bites of heaven will have everyone reaching for seconds. Use our angel biscuit recipe to bake up something magical!
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What Are Angel Biscuits?
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!
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!
🥘 Ingredients
For The Biscuits:
- Active Dry Yeast: Essential for leavening, giving the biscuits a light, airy texture.
- Warm Water: Activates the yeast, ensuring a proper rise for the biscuits.
- Granulated Sugar: Adds sweetness, balancing the tartness of the blueberries and lemon.
- All-Purpose Flour: A plain flour mixture provides helps to hold all the ingredients together.
- Salt: Enhances flavor, balancing the sweetness and highlighting other ingredients.
- Baking Powder And Baking Soda: Helps the biscuits rise and achieve fluffiness.
- Cold Butter: Creates flakiness in the biscuits, adding a rich, buttery flavor.
- Buttermilk: Adds moisture and a slight tang, complementing the blueberries and lemon.
- Lemon Zest: Infuses brightness and a hint of citrus, enhancing the flavor profile.
- Fresh Blueberries: Provides bursts of fruity sweetness, making each bite delightful.
- Melted Butter: Adds richness and a glossy finish to the biscuits.
- Solid Shortening: Contributes to the tender texture of the angel biscuit dough.
For The Cream:
- Cream Cheese: Adds a creamy richness to the topping, balancing sweetness.
- Powdered Sugar: Sweetens the cream, complementing the tang of the cream cheese.
- Cool Whip: Provides lightness and a smooth texture to the cream topping.
- Vanilla or Maple Extract: Infuses aromatic flavor, adding depth to the cream topping.
- Fresh Blueberries: Provides bursts of fruity sweetness, making each bite delightful.
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 Angel Biscuits: Drizzle warm biscuits with maple syrup or mix a tablespoon of maple syrup into the dough for a subtle, sweet maple flavor that pairs beautifully with the blueberries.
- Lemon Blueberry Angel Biscuits: Add a teaspoon of lemon zest to the dough and drizzle the baked biscuits with a simple lemon glaze for a zesty twist.
- Mixed Berry Angel Biscuits: Swap out the blueberries for a mix of raspberries, blackberries, and strawberries to create a colorful berry blend.
🔪How To Make 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.
👩🍳 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.
💭 FAQs
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
- Serve with a Fresh Fruit Salad: Complement the sweet and fluffy biscuits with a refreshing fruit salad, such as a mix of berries, kiwi, and pineapple, for a light, vibrant side.
- Top with Honey or Maple Syrup: Drizzle a little honey or maple syrup over the biscuits for extra sweetness that pairs well with the cream cheese topping.
- Serve with a Hot Cup of Tea: Enjoy these biscuits with a warm cup of tea, like chamomile or Earl Grey, to balance the sweetness and add a calming touch.
- Pair with Scrambled Eggs: For a more substantial breakfast, serve the biscuits alongside fluffy scrambled eggs for a perfect sweet and savory combination.
🍽 Related Recipes
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Blueberry 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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