The Best Angel Biscuits Recipe
Angel biscuits have been the rage in Southern kitchens for decades. While most often we’re known for making classic Southern buttermilk biscuits, these angel biscuits are special. I can’t think of a single member of my family that doesn’t make these biscuits regularly. My Grandma’s, my Mom and as well as my Aunt’s each had their own version and technique for making angel biscuits using the same ingredients in varying amounts. There’s just never a bad biscuit in the batch. They’re delicious with a slice of ham, a drizzle of honey, a generous pat of butter or a slathering of homemade jam. They can be served at any meal. They practically are a meal.
How to Make Southern Angel Biscuits Recipe
They were dubbed Angel Biscuits due to the fact that the recipe uses three different leavening agents. In them, yeast, baking powder and baking soda are used in the flour to make the dough. This trio results in a tender biscuit that’s as light and airy as “angels wings.” They’re irresistible!
- Ingredients you’ll need to make homemade Angel Biscuits: All purpose flour, active dry yeast, warm water, granulated sugar, baking powder, baking soda, salt, butter, solid vegetable shortening, (i.e. Crisco) buttermilk and melted butter to brush to the tops.
- Please note, different types of yeast perform differently. This recipe uses active dry yeast. This is a longer acting yeast as opposed to a rapid rise or instant yeast. The type of yeast directly affects the rise time required for making angel biscuits.
- Check the packaging and make sure the yeast is fresh. If it doesn’t bloom, throw it out and start again.
- Can I use self rising flour for making biscuits? Short answer is yes you can, in general. Please do note that this recipe uses all purpose flour with the addition of the proper amounts of leavening for making the best angel biscuits.
- Are these biscuits round like classic buttermilk biscuits? There are slight variations in how homemade angel biscuits are formed. Some in my family, insist these biscuits be dipped in butter, then folded over and placed side by side with another folded biscuit to form the shape of angels wings. Others make them into squares or cut into rounds as I do for this recipe. Regardless of the shape, the flavor is out of this world.
- This type of biscuit dough is very forgiving. You can prepare it one day in advance then cover it and place into the refrigerator to rise overnight. This is not only a time saving technique but it also allows the flavor of the dough to intensify.
- You can also prepare the angel biscuit dough and divide it into smaller portions to bake fresh when needed. Store chilled in the refrigerator.
- Store the unbaked biscuit dough covered in the refrigerator for up to one week.
- When baking angel biscuits in small batches, remove the desired amount of dough from the bowl the cut or roll into rounds. Allow the biscuits to rise as directed in the recipe prior to baking.
- Store leftover angel biscuits at room temperature for up to 2 days. Reheat in the microwave.
More Southern Biscuit Recipes to Make
Homemade biscuits aren’t only limited to breakfast or brunch. They come with a variety of mix-ins and variations in flavors including bacon, cheese, sausage and beyond. More homemade biscuit recipes you may like to make:
- Cheddar Chive Potato Biscuits are a savory biscuit you can serve at any time of day.
- Easy Cream Biscuits recipe only requires three ingredients to make.
- Honey Butter Biscuits are buttery and sweet.
- Thimble Biscuits can be filled with any flavor of jam that you like.
- Traditional Cathead Biscuits from Deep South Dish
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- 2 (1/4 oz each) packets active dry yeast (2 1/4 tsp per packet)
- 1/4 cup warm water [110°F]
- 5 cups all-purpose flour plus additional for kneading
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 3/4 cup chilled butter cubed
- 1/2 cup chilled solid vegetable shortening prefer butter flavored
- 2 cups buttermilk lukewarm
- 2-4 Tbsp butter melted to brush the tops
- To make the dough: Sprinkle both packets of dry yeast over warm water. Set aside for 5 minutes.
- In a medium size bowl, sift together flour, sugar, baking powder, soda and salt in a large mixing bowl.
- Using a pastry blender, food processor or hand mixer cubed butter and vegetable shortening into the dry ingredients until it resembles cornmeal.
- After the yeast has become creamy and "bloomed" add to the warm buttermilk and gently stir until combined.
- Make a well in the center of the dough and add the buttermilk-yeast mixture.
- Gradually work the liquid into the dry ingredients until combined. The dough won't be completely smooth.
- Turn the dough out onto a lightly floured non-stick surface. Begin to work the dough, turning and gently kneading just until it comes together and appears smooth.
- At this stage, you may divide the dough, in half if desired. Place half into a buttered bowl, and lay a damp towel on top and refrigerate. [Tip: The dough may be stored for up to 1 week in the refrigerator]
- Using a floured rolling pin roll the dough to 1/2 inch thickness. Use a 2 or 3 inch biscuit cutter dipped in flour to cut into rounds, reshaping the dough as needed. Do not twist the biscuit cutter use an up and down motion.
- Place onto a parchment lined or lightly greased baking sheet, then cover with a damp cloth. Allow to rise in a draft free place for 1 hour. [see cook's note]
- Melt remaining 2-4 Tbsp of butter, and brush the tops just before baking.
- Preheat the oven to 400°F and bake for 13-15 minutes until golden and cooked through.
- Brush tops again with melted butter before serving.