There’s a certain magic to angel biscuits. Picture the best qualities of classic Southern buttermilk biscuits and soft, yeasted dinner rolls coming together in one irresistible bite. Angel biscuits are famously tender, with a delicate rise and a fine crumb that almost disappears in your mouth. They’re as at home on a breakfast table with jam as they are alongside hearty stews or as a vehicle for sausage gravy.
This comprehensive recipe takes you through every step—whether you’re a baking novice or a seasoned bread maker. With clear directions, practical tips, and storage guidance, you’ll bake angel biscuits that live up to their heavenly name.
Why Angel Biscuits Stand Out
- Triple-Leavened for Fluffiness: Angel biscuits rely on yeast, baking powder, and baking soda. That trifecta ensures a consistent, lofty rise and a pillowy soft texture.
- Buttermilk’s Tang: Buttermilk supplies both moisture and a subtle tang, balancing the rich flavors from butter and shortening.
- Versatility: These biscuits fit any meal. Serve them warm for breakfast, build sandwiches, or pop them into a bread basket for dinner.
Ingredients: Your Shopping List
These staple ingredients blend together for a classic, tender biscuit dough.
| Ingredient | Purpose |
|---|---|
| Active dry yeast | Drives controlled fermentation for lightness |
| Warm water | Activates the yeast for reliable rise |
| All-purpose flour | Forms the dough’s main structure |
| Granulated sugar | Just enough for a hint of sweetness |
| Baking powder | Adds a quick boost in leavening |
| Baking soda | Reacts with the buttermilk for extra lift |
| Salt | Balances flavors and enhances overall taste |
| Cold unsalted butter | Brings flakiness and flavor |
| Vegetable shortening | Softens the crumb for tenderness |
| Buttermilk | Binds the dough and delivers subtle tanginess |
Quantity for a Batch (about 18 biscuits):
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/4 cup warm water (110°F)
- 5 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup cold vegetable shortening
- 2 cups cold buttermilk
- Additional melted butter for brushing, if desired
Step-by-Step Method: Perfect Angel Biscuits Every Time
1. Activate the Yeast
In a small bowl, dissolve the yeast in the warm water. Let the mixture sit for about 5 minutes. When the yeast is properly activated, you’ll notice small bubbles forming.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make sure everything is thoroughly mixed—this prevents uneven pockets in your dough.
3. Cut in Fats for Layers
Add the cubed butter and shortening straight from the fridge. Use a pastry blender or two forks to cut them in until the mixture has a texture like coarse sand mixed with some pea-sized pieces of fat. The colder your fats, the flakier your biscuit layers.
4. Mix in Wet Ingredients
Make a well in the center of your dry mixture. Pour in the activated yeast and cold buttermilk. Stir gently with a spoon or spatula until a shaggy dough forms. Don’t over mix—stopping when there are just a few patches of dry flour left is fine.
5. Knead and Fold for Flaky Layers
Turn the dough onto a lightly floured work surface. Knead it gently, just a few times, until it holds together. Pat it into a 1-inch thick rectangle. Fold the dough in half and gently pat it out again. Repeat this folding step 3-4 times. These folds create beautiful flaky layers.
6. Cut the Biscuits
With a floured, sharp biscuit cutter (about 2 1/2 inches wide), cut out rounds of dough. Press straight down without twisting. Collect any scraps and reroll as needed, working quickly to keep the dough cold.
7. Arrange and Rise
Set the biscuits close together in a buttered cast iron skillet or on a parchment-lined baking sheet. Snug biscuits help each other rise high. Cover loosely with plastic wrap and let the biscuits proof in a warm, draft-free spot for 1 hour. In a cool kitchen, up to 90 minutes is fine.
8. Bake
Preheat your oven to 400°F (200°C). Uncover the biscuits and bake for 15-20 minutes, until golden on top and slightly firm when touched. Rotate the pan halfway for even baking.
9. Finish and Serve
While still warm, brush the tops with melted butter for extra flavor and shine. Serve these biscuits right away while the centers are still soft and billowy.
Key Tips for Angel Biscuit Perfection
- Keep Fats Cold: Butter and shortening straight from the fridge create the best rise and crumb.
- Don’t Overwork: Stop mixing and kneading once a dough forms. Overworking toughens biscuits.
- Cut Cleanly: A sharp, straight-down cut helps biscuits rise instead of spreading out.
- Let Them Touch: Placing biscuits close helps them grow upwards, not outwards.
- Make-Ahead Friendly: Shape biscuits ahead of time; refrigerate overnight before baking.
Serving Ideas and Pairings
Angel biscuits wear many hats at the table. Here’s how to make the most of each batch:
- Breakfast: Split and spread with butter and a spoonful of berry jam.
- Sandwiches: Fill with scrambled eggs and cheese for brunch.
- Dinner Side: Sop up gravy, soup, or stew.
- Snacks: Enjoy straight from the oven with a drizzle of honey.
- Entertaining: Serve on a cheese or charcuterie board for a Southern punch.
Troubleshooting: Common Questions
Can I use instant yeast?
Yes, swap in the same amount of instant yeast for active dry yeast. No need to dissolve, just add to dry ingredients.
Is buttermilk a must?
Buttermilk gives unique flavor and helps activate baking soda. If unavailable, use milk and stir in 2 teaspoons lemon juice or vinegar.
What if I don’t have shortening?
All butter works, though biscuits will be a little less tender and rich.
How thick should the dough be before cutting biscuits?
Aim for about 1-inch. Thicker dough yields taller, softer biscuits.
Storage, Freezing, and Reheating
Angel biscuits freeze beautifully and stay soft for days—a rarity for biscuits.
How to Store:
- Room Temperature: Cool biscuits, then keep in an airtight container up to 2 days.
- Refrigerator: Store for up to 5 days. Place a paper towel inside the container to absorb moisture.
How to Freeze:
- Baked Biscuits: Let cool completely. Wrap individually in plastic wrap, then seal in a freezer bag. Freeze up to 3 months.
- Unbaked Biscuits: After cutting, freeze biscuits raw on a tray. Transfer to a freezer bag. Bake straight from frozen, adding 3-5 minutes.
To Reheat:
- Oven: Warm at 300°F for 7-10 minutes.
- Microwave: Heat individual biscuits 10-15 seconds for a quick fix.
A Final Thought
Homemade angel biscuits turn simple pantry ingredients into something extraordinary. Whether shared at a family breakfast or paired with a cozy dinner, each bite combines fluffiness, flavor, and a touch of Southern tradition. Try them once and they might just earn a place in your regular baking rotation.
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
- 1/4 cup shortening
- 2-4 tablespoons melted unsalted butter (for brushing after baking)
- 5 cups all-purpose flour
- 3/4 cup cold unsalted butter, cubed
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 teaspoon baking soda
- 2 cups buttermilk
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons warm water (110°F)
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!