Angel Biscuits
This light and fluffy Southern Angel Biscuits recipe features a flavor that’s a cross between a homemade yeast roll and a buttermilk biscuit. Slather them with butter and jam or serve them as the bread option at any meal.
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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Angel Biscuits
Servings: 24 biscuits
Calories: 216kcal
Ingredients
- 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
Instructions
- 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.
Notes
If using Rapid Rise yeast, 1 hour rise time is sufficient. If using plain active dry yeast [long acting] allow the biscuits to rise for 1 1/2 hour.
Nutrition
Serving: 1serving | Calories: 216kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 320mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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Very tasty biscuit! Mine spread out as they were rising. Is there a fix for this?
You can place them closer together if you want them to be taller.
It was a bit salty. reduce the salt into 1 tsp?
I’ve never found these to be salty. You can reduce it, if you choose to.
I just put the dough in the fridge and it was a bit sticky-should it be sticky or the consistency of bread dough? Wondering if I need to add a bit more flour before the cold rise?
The dough shouldn’t be ultra sticky.
These were the fluffiest biscuits I’ve ever made. Will be making them from now on.
Made these and the dough was really, really sticky. What did I do wrong?
There’s an easy fix. You should knead and add additional flour working it into the dough in small amounts, until the dough is no longer sticky.
You state to use “lukewarm buttermilk”. Can you zap your buttemilk in the microwave to get the right result to obtain the lukewarm state?
Yes, you can. Think warm not hot.
Absolutely fabulous. Made 1/2 as biscuits and half as orange rolls. Disappeared incredibly fast! Thanks for a recipe I will re-use over and over’
Awesome, thank you!
Can the recipes be cut in half
It’s sometimes difficult to cut recipe in half using yeast. That said, if you’re a seasoned baker, you could probably adapt to a smaller batch.
Can this dough be prepared in a bread machine.
I’ve never tested it. If you try it, let us know how it goes.
EGG-cellent recipe! thanx!
Thank you!
I made these for the first time they are great but i made them for the derby so i need to keep them fresh for two days then reheat any ideas
You’ll need to keep them chilled not at room temperature, in an airtight container. Reheat gently in the microwave or a 300°F over for a few minutes.
Oh my goodness. So im almost 30. Growing up in Nebraska, with 5 siblings, biscuits and gravy were a staple weekend food. Mom and I always made “angel biscuits” to go with them. The recipe was a copy of a copy from some magazine somewhere: Coffee stains, hand written notes where the text had worn off, wrinkled. You know the kind. I always assumed “angel biscuits” were a reel-you-in magazine title. Making biscuits and gravy for my family tonight, with a tube of pilsbury pop biscuits, i felt a pang of nostalgia for angel biscuits. A quick recipe search brought me to your thoughtful recipe- angel biscuits are a TYPE of biscuit! I never knew! This recipe is just like the one mom and I would make all those weekends ago! I remember creating buttermilk when we didnt have any, loved to help knead the dough.. Brings a tear to my one good eye. Loved the tips from your aunt and mother. It goes to show that those family recipes are forever, and have always BEEN forever. Whether you knew it or not. Cant wait to make this recipe. Thank you so much!
Hi Liz, thank you so much for sharing your story. It’s amazing how food can bring people together from all over our beautiful country and, the world. I hope you enjoy this recipe for many years to come!
Melissa
I just finished making these and are now rising. However, when I sat down to copy the recipe for my daughter’s “ Family Recipes” book that I am making, I might have made a snuffle. I am confused how many packets of yeast to use, I used 1. But now I’m thinking that I should have used 2 1/4.
I’m thankful that you have this recipe, my great aunt Sadie couldn’t read or write but she could cook. And make messes when she did , that I inherited hahaha.! Thank you
Hi Michelle, yes you need two 1/4 oz each packets of yeast. Now, the batch you have rising will be fine, but not quite as fluffy. They should still taste good though, so all is not lost.
These are great. I didnt know if butter should be saled or not so I just adjusted for my salty butter. I like the fact that tomorrow’s biscuits are waiting to be baked in the fridge.
Salted or unsalted butter works, otherwise I would specify.
Melissa, can I use the powdered buttermilk in this recipe. I have made these lot of times and very good. Since the Covid-19 I only have the powered buttermilk. Thank you for all the tasty goodies.
Hi Pauline, in the same amount you likely could. Otherwise, make your own. Add one Tablespoon of white vinegar or lemon juice to each cup of milk. Let sit on the counter for 5 minutes, then proceed.
I forgot I can do it with vinegar. Thank you so much.
Anytime, Pauline!
Love the tips. The Southern Living write up says you can put the dough in the fridge for up to 5 days. I have baked them at the 5 mark and they were still good. I forgot this last week and I am at 6 days as of this moment.
Not sure if I should bake them now.
Anybody left their dough that long and had an ok result? I don’t want to get sick from them and I am ok with them not turning out as well as usual.
From the narrative: Store the unbaked biscuit dough covered in the refrigerator for up to one week.