Angel Biscuits
Angel biscuits have been the rage in Southern kitchens for decades. While most often we’re known for making classic Southern buttermilk biscuits, these angle biscuits are special. I can’t think of a single member of my family that doesn’t make these biscuits regularly. My Gramma’s, my Mom and as well as my Aunts 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.
A Bite of Nostalgia
My Aunt Beulah, insisted these biscuits be dipped in butter, then folded over and two biscuits placed side by side on the baking pan to form the look of angels wings. My Mom’s preference, is to make the dough one day in advance to allow the flavor of the dough to intensify. is isn’t an imperative step, the biscuits can certainly be made and baked immediately after the first rising as well.
- Angel biscuit dough can be divided, and baked fresh in smaller batches. Store the dough covered and refrigerated and it will last for as long as one week.
- In that case, remove the desired amount of dough from the batch, cut or roll into rounds, then allow to rise as directed in the recipe prior to baking.
Other biscuit recipes you may enjoy are these Amish Style Buttermilk Biscuit like we had in Pennsylvania Dutch country and Cathead Biscuits who earned their name from the large size.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Angel Biscuits
Ingredients
- 2 1/4 oz 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
- Cowboy Pasta Salad - August 9, 2020
- Bang Bang Shrimp - August 7, 2020
- 7 Up Pie Crust Recipe - August 5, 2020
Anonymous says
wonderful recipe. Haven’t made this in years.
Anonymous says
Tried this as written. The dough was very wet and sticky. Had to add about 3/4 c of flour just to get it dry enough to handle, but it must have still been too wet, since the biscuits spread rather than rose. The flavor was good and the family liked them, but they looked nothing like the picture. – Amy
Melissa says
Amy, I’ve been making this as written for years. I’m not sure I have any insight as to why your dough was particularly sticky, I haven’t had that issue. Perhaps,just make sure you measure the wet ingredients carefully to balance the ratio of wet to dry or you will have to add more dry to combat, and thus change how the biscuits turn out. If more ingredients are added, it changes everything including how they look and how long it takes them to bake.
Jim B. says
Melissa, why no sugar in the yeast while proofing? I have always thought that aided in the process.
Melissa says
It does you’re right. This is a family recipe and I published it exactly how they’ve been made with great success for decades. It was one of those “If it ain’t broke” moments.
Kathy Mitchell says
Salt actually helps the yeast do its job not the sugar
Deborah Kramer says
Can you use self rising flour in this recipe?
Melissa says
All purpose flour and self rising can’t be used interchangeably in recipes.
Ruby says
I love these biscuits and have been making them for years. One thing I do differently is freeze the butter and shortening and grate them into the flour. It makes them very flaky. In regard to Melissa’s problem. If you don’t measure exactly you will have the problem you describe. Dry ingredients must not be heaping and the top needs to be smoothed over before using.Even a little bit off on the liquid and you will have a problem. I’ve had the opposite problem in my younger years when I baked with using inaccurate measurements of dry ingredients. So accurate measurements are a must.
Jim B. says
I found out it is best to spoon the flour into measuring cup and then knife off the top. If you just dig in the flour container there is a tendency to pack the flour.
Melissa says
Absolutely! Always scoop and level.
Betty says
This recipe sounds wonderful. Can these be frozen after cutting for future use?
Melissa says
Thanks Betty, biscuit dough generally freezes quite well, so yes.
Shayna says
I realize that this is an older post, but I just wanted to share how amazing I think this recipe is! I was never successful at making biscuits, ever, until this recipe. Now my husband won’t eat any other biscuits and even prefers them over his mom’s. I make the whole batch of 24 and between our family of 5 and my in-laws family of 3 the entire pan is gone in a day.
Melissa says
I love these, too! I’m delighted your family is enjoying them they truly are delicious. Old or new, I love hearing from you thanks so much for taking the time to let me know.
Diane says
Can the extra biscuits be frozen and baked at a later date?
Melissa says
Yes, they can.
Judy Jones says
Does the dough have to be refrigerated first, and then allowed to rise? Or can you work with the dough immediately after mixing/kneading?
Melissa says
You can work the dough immediately then allow to rise per the instructions.
Bonnie says
Is unsalted butter ok?
Melissa says
Sure, no problem.
Jan says
I made this recipe twice with the same result. They rose well and looked good but had an “off” taste. A bad taste most undesirable. I’ve made bread for 50 years and had very few failures. The only substitution was that I used regular milk with lemon juice added to it as a substitute for buttermilk. What could have caused the biscuits to taste bad?
Melissa says
If the yeast you used wasn’t fresh it could have been the issue. Otherwise, there’s nothing in this recipe that should have a different taste the ingredients are pantry staples.Hopefully, all of the ingredients were quality but, it could have been the yeast. Otherwise, no idea.
Michelle says
I made the dough last night. Put it in a buttered bowl with a damp towel in the fridge. Got up this morning proofed in my oven setting and then cooked them for breakfast! Wonnderful!! Freezing 16 have 8 left in fridge and cooked 8 this AM. Love this!
Melissa says
Wonderful, this dough is very forgiving and my Mom always lets her dough proof in the fridge. Thanks so much for taking the time to let me know you enjoyed them.
Sandy says
Can all butter be used. if I don’t have shortening
Melissa says
The shortening actually plays a role in these biscuits turning out. You can but, it will alter the result.
Mary Cumbie says
May I omit the salt? My husband is on a low sodium diet, only 2000mg per day.
Thanks!
Mary
Melissa says
You can, sure.
Marge says
HI, Can i make Angel Biscuit Gluten Free? I need GF recipes. do you have any
Melissa says
HI Marge, I’ve not tested this recipe using gluten free products. If you Google gluten free recipe blogs there are many you may find helpful.
Craig says
Very similar to Mom’s old “Yeast biscuit” recipe. Looking forward to trying this.
Mom would freeze regular biscuits raw, then cook at 350 for roughly 25 minutes until browned from the frozen state. Would that work for these too, or do they need to thaw and then rise first?
Melissa says
Hi Craig, I haven’t tested these from frozen I would love to know how it goes if you try it. That said, My Mom says these need to rest in the fridge overnight so, from a cold state they will bake fine. My guess is, that it would work, bread dough generally does well baking from frozen.
Craig McDougald says
Made a batch yesterday. I used lard instead of shortening ’cause I didn’t have any shortening; otherwise followed the recipe as written.
GOODNESS SAKES! Biscuit Nirvana…..My wife and I ate three each for supper, nothing else.
These are just a little sweeter than Mom’s and have more yeast and less baking powder, plus 1/4C more shortening/lard.
I put a 9X13 panful in the fridge as instructed for Dinner today. I have them in a proofing drawer as I write this rising. We cooked 9 last night with no fridge time, just an hour rise, and also froze 3 in a small cast iron skillet to try from frozen state today. I just sampled one of those. Perfection. I put the frozen skillet and biscuits in a 350* oven and they were done in 25 minutes, so making ahead and freezing will work fine.
Be sure to crowd the raw biscuits in the pan or they will spread out too much. These almost double in size.
Thanks Melissa. Wish I could figure out how to post some pictures for your recipe.
Melissa says
Craig, that sounds amazing! I’m delighted you enjoyed these and truly appreciate your most helpful feedback for others. These are rather addictive so, making some to freeze is probably a very good idea. Thanks so much!
Craig says
One other note on freezing.don’t store them frozen for more than 3-6 months or they will not rise well. Don’t ask how I know…..
Melissa says
Good to know, thanks!
Patti says
After refrigerating the dough overnight, how long does it take from the point of taking from refrigerator, cutting the biscuits and letting them rise before baking? Trying to schedule my timing for Thanksgiving lunch. Thanks!
Melissa says
You start at Step #8 if you’ve allowed the dough to rise in the refrigerator.
Karen says
Do you freeze the biscuits before rising or after?
Melissa says
Freeze before rising.
Craig says
Yes, freeze first. Frozen biscuits can be purchased in your local Grocery Store. Use the cooking instructions on the back for these.
From above “…froze 3 in a small cast iron skillet to try from frozen state today. I just sampled one of those. Perfection. I put the frozen skillet and biscuits in a 350* oven and they were done in 25 minutes, so making ahead and freezing will work fine.”
You could also thaw and let rise then bake like normal if you want to.
Janice says
Melissa, can I use Bread Flour in place of All Purpose Flour? Would like to prepare tomorrow.
Melissa says
Hi Janice, yes you can with no other adjustments. Bread flour will give them a slightly different texture but, still delicious.
Carrie says
This is a beautiful biscuit however the biscuits spread out while they were rising so next time I’m probably going to put them in a rectangular pan so they will rise up and not out.
I was so impressed by the dough that I made cinnamon rolls with the second half of the dough. I can’t wait to see how they turn out!
Melissa says
These biscuits don’t typically spread out and become thinner when rising. Unless, the dough was too wet? Anyway, it does make beautiful cinnamon rolls, enjoy.
Allyson Crocker says
Tried several different biscuit recipes lately, they were each so so. Saw yours today, decided to try. I made my husband a very happy man. YOU made my husband a very happy man. Thank you Melissa. (When husband’s happy, we’re all happy!) Thank you again! Great recipe!!!
Melissa says
Hi, Allyson, thank you so much. I’m delighted you loved these biscuits as much as we do!
Pauline M Riffle says
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.
Melissa says
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.
Pauline M Riffle says
I forgot I can do it with vinegar. Thank you so much.
Melissa says
Anytime, Pauline!
Brenda Rooks says
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.
Melissa says
Salted or unsalted butter works, otherwise I would specify.