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Angel Biscuits

Angel Biscuits

Course Bread, Breakfast, brunch
Cuisine American
Keyword angel-biscuits
Prep Time 25 minutes
Cook Time 15 minutes
Rise time 1 hour
Total Time 40 minutes
Servings 24 biscuits
Author Melissa Sperka


  • 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


  • 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.


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.