Few kitchen aromas rival the warm, buttery scent of angel biscuits rising in the oven. With their unique blend of yeast and chemical leaveners, these biscuits create a soft, feather-light texture that straddles the line between Southern biscuits and dinner rolls. Whether you serve them at breakfast with jam or as a side dish for supper, angel biscuits are a crowd-pleasing staple you’ll want on repeat.
What Makes Angel Biscuits Unique?
Angel biscuits stand out because they borrow the best elements from both traditional biscuits and yeasted rolls. Instead of relying solely on baking powder or baking soda, they also use active dry yeast to achieve their delicate crumb and impressive lift. The buttermilk provides a subtle tang and helps keep the crumb tender, while a combination of butter and shortening creates layers that practically melt in your mouth.
This trio of baking powder, baking soda, and yeast not only delivers a gorgeous rise, but leaves the interior fluffy, airy, and flavorful. Angel biscuits also offer more flexibility than ordinary biscuits—you can make the dough in advance or freeze the finished biscuits for later.
Ingredients for Angel Biscuits
Let’s break down the key ingredients and their role in crafting perfect angel biscuits. Here’s what you’ll need:
| Ingredient | Purpose & Tips |
|---|---|
| Active Dry Yeast | For leavening; creates a light, airy biscuit |
| Warm Water (110°F) | Activates the yeast; ensure water isn’t too hot |
| All-Purpose Flour | Foundation for structure and crumb |
| Granulated Sugar | Adds mild sweetness and promotes browning |
| Baking Powder | Additional leavening; encourages a higher rise |
| Baking Soda | Works with the buttermilk’s acid to lighten texture |
| Salt | Boosts flavor |
| Unsalted Butter | Cold butter delivers flaky layers and rich taste |
| Shortening | Provides ultimate tenderness |
| Buttermilk | Adds moisture and the signature tangy flavor |
Suggested Ingredient Amounts (Yields about 2 dozen biscuits)
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup warm water (110°F)
- 5 cups all-purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ½ cup vegetable shortening, cold and cubed
- 2 cups cold buttermilk
Step-by-Step Guide: How to Make Angel Biscuits
1. Activate the Yeast
Sprinkle yeast over the warm water in a small bowl. Stir gently, then let it sit until the mixture becomes foamy, about 5 minutes. This ensures the yeast is alive and ready for work.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly combined so the lift distributes throughout the dough.
3. Cut in Butter and Shortening
Using a pastry cutter, fork, or your fingertips, cut the cold butter and shortening into the flour mixture. You’re looking for uneven crumbs—think of a bowl of coarse sand dotted with a few pea-sized pieces of fat. These small pockets of fat help create those signature flaky layers.
4. Add Wet Ingredients
Make a well in the center of the dry mixture. Pour in the yeast mixture and cold buttermilk. Using a sturdy spoon or spatula, gently mix until a rough dough forms. The dough should be shaggy and slightly sticky. Don’t overwork it.
5. Knead and Fold
Transfer the dough onto a lightly floured surface. With floured hands, gently knead 4-5 times—just enough to help the dough come together. Pat the dough into a rectangle, about 1 inch thick. Fold the dough in half, then pat it out again. Repeat folding and patting 3 more times. These layers are the secret to extra lift and tenderness.
6. Shape and Cut
Using a floured biscuit cutter (about 2½ inches wide), press straight down into the dough—don’t twist. Twisting can seal the edges and stop them from rising fully. Gather any scraps, gently reshape, and cut more biscuits.
7. Proof the Biscuits
Arrange the cut biscuits close together in a greased cast iron skillet or on a parchment-lined baking sheet. Cover loosely with plastic wrap or a clean towel. Let them rise in a warm spot until slightly puffed, about 1 hour. They may not double, but you’ll notice some growth.
8. Bake
Preheat your oven to 400°F (205°C). Brush the tops with a bit of melted butter for a golden finish. Bake for 15-20 minutes, until biscuits are well risen and the tops turn light golden-brown. If using a skillet, the edges will crisp while interiors stay soft.
9. Serve
Brush once more with melted butter. Serve warm for maximum enjoyment. These biscuits pair beautifully with honey, preserves, country ham, or even a savory sausage gravy.
Pro Tips for the Best Angel Biscuits
Getting great results comes down to a few key techniques and options. Here are some tested tips that make a difference:
- Keep Fats Cold
- Use cold butter and shortening straight from the fridge. This prevents melting before baking and promotes flakiness.
- Patience with Rising
- Allow the full hour for proofing, especially in cooler kitchens. A gentle, slow rise ensures a tender crumb.
- Don’t Overwork
- Too much mixing or kneading will toughen your biscuits. Gently combine until just mixed.
- Crowded Baking
- Placing biscuits side-by-side helps them rise higher, as they “climb” on each other rather than spread.
- Advance Prep
- Prepare dough in advance. After cutting, refrigerate biscuits overnight, covered. In the morning, bake straight from the fridge.
- Freezer-Friendly
- Freeze cut, unbaked biscuits on a tray. Transfer to a freezer bag when solid. Bake directly from frozen, adding a few extra minutes to the cooking time.
Serving Suggestions
Angel biscuits are more than a side dish. Here are ways to enjoy and personalize them:
- Classic Breakfast: Split and fill with eggs and bacon.
- Sweet Treat: Drizzle with honey or slather with berry jam.
- Supper Side: Pair with roast chicken, greens, or stew.
- Mini Sandwiches: Use as the bread for sliders or ham biscuits.
- Potluck or Holiday Table: Double the batch for gatherings; they travel well in baskets lined with a towel.
Storing, Freezing, and Reheating
Fresh angel biscuits are best enjoyed warm, but you can store them easily for later:
To Store
- Let biscuits cool completely.
- Place in an airtight container or bag.
- Store at room temperature for up to 2 days, or refrigerate for up to 5 days.
To Freeze
- Cool biscuits completely.
- Wrap individually in plastic wrap, then place in a freezer bag.
- Freeze for up to 3 months.
To Reheat
- For soft biscuits, wrap in foil and warm in a 300°F oven for 5-7 minutes.
- For a slightly crisp top, skip the foil and heat directly on a baking sheet.
- Microwaving works in a pinch—10-15 seconds per biscuit.
Troubleshooting Common Issues
| Problem | Solution |
|---|---|
| Biscuits didn’t rise well | Check yeast freshness and rising conditions |
| Dry or crumbly | Use enough buttermilk, avoid overbaking |
| Too dense | Mix and knead dough gently, measure flour accurately |
| Spread too much | Keep fat cold, avoid over-softening dough |
Angel Biscuits: A Southern Tradition for Any Table
Angel biscuits blend heritage and convenience. Their forgiving dough invites bakers of all skill levels to dive in, and the results are nearly always spectacular. Once you master the simple steps and the feel of the soft, layered dough under your hands, you’ll find yourself making them for every occasion—from lazy weekends to bustling holidays.
Trying your hand at angel biscuits often turns into a cherished ritual. One batch rises into another, and family members gather round the kitchen vying for the first warm bite. There’s something timeless and comforting about sharing a golden, flaky biscuit—its cloudlike crumb settling into memory, ready for your own creative twists.
Angel Biscuits
Enjoy these heavenly angel biscuits warm from the oven. Slather them with butter. Add your favorite jam or honey. They’re sure to become a family favorite!
Ingredients
- 2 cups buttermilk
- 2-4 tablespoons melted unsalted butter (for brushing after baking)
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 tablespoon baking powder
- 3 tablespoons warm water (110°F)
- 1/4 cup shortening
- 3/4 cup cold unsalted butter, cubed
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
Instructions
- In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 5 minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Using a pastry cutter or your fingers, cut in the cold butter and shortening until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture. Pour in the yeast mixture and buttermilk. Stir until the dough comes together.
- Turn the dough out onto a lightly floured surface and gently knead a few times until smooth. Do not overwork the dough.
- Pat the dough into a 1-inch thick rectangle. Fold the dough in half and pat it out again. Repeat this process 3-4 times to create layers.
- Using a floured 2-inch round biscuit cutter, cut out biscuits.
- Place the biscuits in a greased 10-inch cast iron skillet or on a parchment-lined baking sheet, with the sides touching for maximum rise. Cover loosely with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 400°F. Bake the biscuits for 15-20 minutes, or until golden brown.
- Brush with melted butter immediately after removing from the oven. Serve and enjoy!