Angel Biscuits

Angel Biscuits are soft, fluffy, and tender biscuits that combine the rich, buttery flavor of traditional Southern biscuits with the lightness of yeast rolls. Thanks to the combination of baking powder, baking soda, and yeast, these biscuits rise beautifully and have a pillowy texture that lives up to their name. They’re perfect for breakfast, brunch, or as a side at any meal.

Why You’ll Love This Recipe

Angel Biscuits are the best of both worlds—yeast rolls and buttermilk biscuits in one delicious package. They’re incredibly light and airy, with a subtle tang from the buttermilk and a melt-in-your-mouth texture. These biscuits are also forgiving and easy to work with, making them a great recipe for beginner bakers. Bonus: the dough can be made ahead and kept in the fridge for several days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Instant yeast (or active dry yeast)
• Buttermilk
• Unsalted butter (cold and cut into cubes)
• Vegetable shortening or additional butter
• Optional: melted butter for brushing tops

Directions

1. Activate the yeast (if using active dry): Dissolve the yeast in warm water with a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Cut in the fats: Using a pastry cutter or your fingers, cut in the cold butter and shortening until the mixture resembles coarse crumbs.
4. Add liquids: Stir in the buttermilk and dissolved yeast (if using active dry). Mix just until the dough comes together.
5. Chill the dough (optional): For best results, cover and refrigerate the dough for at least 1 hour or up to 3 days.
6. Shape the biscuits: On a floured surface, roll or pat the dough to about ½ inch thick. Cut out biscuits using a round cutter and place them in a greased baking dish or on a parchment-lined sheet.
7. Rise: Let the biscuits rest at room temperature for 30–45 minutes, especially if the dough was chilled.
8. Bake: Preheat the oven to 400°F (200°C). Bake for 12–15 minutes, or until golden brown.
9. Finish and serve: Brush with melted butter if desired and serve warm.

Servings and timing

• Servings: 12–15 biscuits
• Prep time: 20 minutes
• Chilling/rising time: 1–2 hours (optional but recommended)
• Cook time: 15 minutes
• Total time: Approximately 1 hour 35 minutes (with chilling)

Variations

• Herb biscuits: Mix in chopped fresh herbs like chives, thyme, or rosemary.
• Cheddar angel biscuits: Add shredded cheddar cheese to the dough.
• Sweet version: Sprinkle sugar and cinnamon on top before baking for a breakfast treat.
• Mini sliders: Make smaller biscuits for ham or chicken sliders.
• Garlic butter topping: Brush with garlic butter for a savory twist.

Storage/reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 300°F oven for 5–10 minutes or microwave briefly. Freeze unbaked or baked biscuits for up to 2 months—thaw overnight in the fridge and bake or reheat as needed.

FAQs

What makes angel biscuits different?

They use both yeast and leavening agents, giving them a lighter, fluffier texture than standard biscuits.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days. Just roll and bake when ready.

Do I need to proof instant yeast?

No, instant yeast can be mixed directly into the dry ingredients.

Can I use milk instead of buttermilk?

Yes, buttermilk gives the best flavor and texture. Add a splash of lemon juice to milk as a substitute.

Can I freeze the dough?

Yes, cut the biscuits and freeze on a tray. Once solid, transfer to a bag. Bake from frozen, adding a few minutes to the bake time.

Why are they called “angel” biscuits?

Because they’re so light and airy—almost heavenly!

Can I skip the shortening?

Yes, but combining butter and shortening gives the best texture. All-butter works, too.

How do I get tall, fluffy biscuits?

Don’t overwork the dough, and place the biscuits close together on the pan so they rise upward.

Can I add fillings or layers?

Yes, layer in cheese, cooked bacon, or herbs for added flavor.

What’s the best pan to bake them in?

A cast-iron skillet or a metal baking sheet works best for even browning.

Conclusion

Angel Biscuits are a Southern classic that deliver irresistible flavor and texture with every bite. Soft, buttery, and cloud-like, they’re perfect for any occasion—from a casual brunch to a holiday feast. With their make-ahead dough and simple prep, these biscuits are sure to become a go-to in your kitchen. Give them a try, and you just might find your new favorite biscuit recipe.

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