Angel Biscuits
Angel Biscuits are the kind of bread that feel like a quiet blessing on the table — soft, pillowy, and impossibly light. They rise not only from yeast but from love, patience, and a touch of Southern magic. A cross between a classic buttermilk biscuit and a dinner roll, these golden treasures capture the best of both worlds — the flakiness of biscuits and the tenderness of yeast bread.
Their delicate crumb and buttery aroma make them perfect for breakfast spreads, family dinners, or quiet moments with honey and tea. Each bite melts on the tongue, carrying the gentle sweetness of buttermilk and the warmth of home baking.
More than a recipe, Angel Biscuits are a reminder that good things come from balance — a harmony between quick and slow, soft and crisp, simple and divine. They’re not just baked; they’re lifted — just like their name suggests.
Why People Will Love Angel Biscuits Recipe:
Light as a Whisper, Soft as a Cloud – These biscuits rise to heavenly heights, with a tender, airy crumb that feels weightless yet satisfying — a texture that melts in your mouth rather than crumbles.
The Perfect Marriage of Biscuit and Bread – They carry the buttery richness of a traditional biscuit and the pillowy softness of a yeast roll — a rare and irresistible harmony that comforts with every bite.
Simple Ingredients, Miraculous Results – Just flour, buttermilk, yeast, and butter — humble pantry staples transformed into something extraordinary through patience and care.
Versatile and Timeless – Whether served warm at breakfast with honey, alongside fried chicken, or as the base for a Sunday brunch sandwich, Angel Biscuits adapt beautifully to any table or occasion.
A Taste of Southern Nostalgia – They evoke memories of family kitchens, flour-dusted counters, and the comforting rhythm of home baking — a culinary embrace passed down through generations.
Golden, Buttery Bliss – Each biscuit glows with a buttery sheen, crisp on the edges and tender within — a perfect balance of warmth, comfort, and elegance.
A Symbol of Patience and Care – These biscuits remind us that true beauty in baking comes from slowing down — letting the yeast work its quiet magic and watching simple dough rise into something ethereal.
Key Ingredients
All-Purpose Flour – The soft foundation of every great biscuit, providing structure while allowing tenderness. It forms the canvas upon which all other ingredients build their magic.
Buttermilk – The soul of these biscuits. Its gentle tang and creamy texture react with the leavening agents to create a rise that’s both light and flavorful, giving each bite a subtle, comforting richness.
Active Dry Yeast – The secret behind their angelic lift. It brings a quiet, steady fermentation that transforms ordinary dough into something ethereal — airy, delicate, and slightly sweet.
Shortening – The keeper of flakiness. When cut into the flour, it creates tiny layers that bake into buttery pockets of tenderness, giving the biscuits their melt-in-your-mouth quality.
Baking Powder & Baking Soda – The dynamic duo of leavening, ensuring that even before the yeast works its charm, the biscuits begin to rise beautifully in the oven.
Granulated Sugar – A touch of sweetness that enhances the flavor without overpowering it — the small but crucial detail that balances the savory notes of salt and butter.
Salt – The grounding note that ties it all together, sharpening every flavor and deepening the warmth of each bite.
Melted Butter – The final, golden blessing. Brushed over the tops just after baking, it seeps into the flaky layers, giving every biscuit a glossy sheen and irresistible aroma.
Expert Tips
Keep Everything Cold – The secret to flaky, cloud-soft biscuits lies in temperature. Use cold shortening and cold buttermilk; even chill your flour if your kitchen is warm. Cold fat creates steam pockets as it melts, lifting the dough into heavenly layers.
Activate, Don’t Rush the Yeast – Let your yeast bloom fully in warm (not hot) water, between 110–115°F. If the water is too hot, it will kill the yeast; too cool, and it won’t awaken. Those gentle bubbles are your sign of life — and lightness to come.
Handle the Dough with Grace – Resist the urge to overwork it. Gentle folding brings the dough together without toughening it, allowing air pockets to form and the crumb to stay tender and open.
Let the Dough Rise in Peace – Give the biscuits time to rest and rise before baking. That quiet 30 minutes transforms them from dense to divine, creating a pillowy texture that feels like a whisper when you break one open.
Use a Sharp Cutter, Don’t Twist – When cutting biscuits, press straight down with a sharp cutter and lift cleanly. Twisting seals the edges and prevents full rising — a small detail that makes all the difference.
Bake with Confidence, Not Hesitation – Ensure your oven is fully preheated to 400°F before the biscuits go in. Sudden, strong heat gives the dough that initial burst of lift — the “angel’s breath” that makes them so light.
Brush While Warm – As soon as they emerge golden and fragrant, brush the tops with melted butter. It locks in moisture, deepens flavor, and gives the biscuits that glossy, irresistible finish.
Serve Fresh, Share Warm – Angel Biscuits are best enjoyed within hours of baking — when the crust is delicately crisp and the center still soft and tender. Share them warm; they’re made to comfort and connect.
Angel Biscuits
Ingredients
5 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon baking soda
3 teaspoons baking powder
2 teaspoons salt
1 package (¼ ounce) active dry yeast
¼ cup warm water (110–115°F)
1 cup shortening
2 cups buttermilk
Melted butter, for brushing
Instructions
Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.
This ensures the leavening agents are distributed for a perfect rise.
Activate the Yeast
In a small bowl, dissolve the yeast in warm water (110–115°F) and let it stand for about 5–10 minutes, or until it becomes frothy.
This step ensures the yeast is alive and ready to give your biscuits their signature lift.
Cut in the Shortening
Add the shortening to the dry ingredients.
Using a pastry cutter or your fingertips, work it in until the mixture forms coarse crumbs — this creates the tender, flaky texture that makes Angel Biscuits so light.
Combine Wet and Dry Mixtures
Pour the yeast mixture and buttermilk into the flour blend.
Stir gently with a wooden spoon until the dough just comes together.
It should be soft and slightly sticky — resist overmixing to keep the biscuits delicate.
Knead and Shape the Dough
Transfer the dough onto a lightly floured surface and knead it gently for about 1–2 minutes, just until smooth.
Roll it out to about ½-inch thickness and cut with a biscuit cutter or round glass.
Let the Biscuits Rise
Place the cut biscuits onto a greased or parchment-lined baking sheet.
Cover loosely with a clean kitchen towel and let them rise in a warm spot for about 30 minutes, or until nearly doubled in size.
Bake to Golden Perfection
Preheat your oven to 400°F (200°C).
Bake the biscuits for 12–15 minutes, or until the tops are beautifully golden and the centers are light and fluffy.
Finish and Serve
Remove from the oven and immediately brush the tops with melted butter for that soft, glossy finish.
Serve warm with honey, jam, or your favorite spread.
Important Notes When Making Angel Biscuits
Patience Creates Perfection – Angel Biscuits are a marriage of time and tenderness. Allow the yeast to work slowly — this quiet rest gives the biscuits their light, airy texture and a subtle depth of flavor that no shortcut can replace.
Mind the Temperature – The warmth of your kitchen can change everything. If your space is cool, give the dough extra time to rise; if warm, shorten it slightly. Consistent, gentle warmth encourages the yeast to lift the dough evenly.
Don’t Overmix – Once the wet and dry ingredients meet, mix only until just combined. Overworking the dough breaks down the fat layers and toughens the crumb, robbing the biscuits of their signature fluffiness.
The Right Thickness Matters – Roll your dough to about ½ inch — not too thin, not too thick. This ensures even baking and a perfect balance between crisp edges and tender centers.
Give Space to Rise – Place biscuits close enough to support each other as they expand, but not touching. They’ll rise higher, creating soft sides while still achieving a golden crust.
Bake Immediately After Rising – Once the dough has doubled and looks airy, it’s ready. Don’t let it sit too long, or it may deflate. Move swiftly from proofing to oven for the best lift.
Handle with Care After Baking – Let them cool for just a few minutes before serving. Too soon, and they might crumble; too late, and they lose that warm, melting texture that makes them divine.
Storage Wisdom – Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a low oven with a light brush of butter to restore their softness.
Freeze for Future Comfort – You can freeze unbaked biscuits after cutting them. Just thaw overnight in the fridge, let rise slightly, and bake as usual — fresh, warm comfort on demand.
How to Enjoy Angel Biscuits After Cooking
Serve Them Fresh from the Oven – Angel Biscuits are at their absolute best within minutes of baking. When the tops glisten with melted butter and the centers are still warm and pillowy, they release a soft aroma of buttermilk and yeast — an invitation to slow down and savor.
Let the Steam Whisper Away – Give them a moment to rest before serving — about five minutes — so the crumb can set. Breaking one open too soon lets the precious steam escape, but waiting just a breath longer rewards you with the perfect texture: tender inside, crisp-edged outside.
Pair with Simplicity and Warmth – These biscuits shine with a drizzle of honey, a swipe of salted butter, or a spoonful of homemade jam. Each bite is a harmony of creamy, sweet, and salty — humble, yet divine.
Transform Them for Any Meal – For breakfast, serve them with fried eggs and sausage gravy. At lunch, turn them into mini sandwiches with ham, cheese, or fried chicken. At dinner, they’re the perfect companion for southern stews, chili, or roasted meats — soaking up every drop of flavor.
Savor the Aroma, Not Just the Taste – Warm biscuits carry more than flavor — they carry comfort. Breathe in the scent of butter and yeast before your first bite. It’s the essence of home, of generosity, of food that speaks softly and nourishes deeply.
Share Them Generously – Angel Biscuits are meant to be shared. Serve them piled high in a basket, wrapped in a soft kitchen towel to keep the heat in. Pass them around the table — they’re not just bread; they’re a gesture of love.
Reheat with Care – If you have leftovers, warm them gently in a low oven at 300°F (150°C) for 5–7 minutes. Brush with a touch of butter before serving to restore that golden softness. Avoid microwaving — it steals their soul.
Pair with a Drink That Complements Their Spirit – Enjoy them with sweet iced tea, freshly brewed coffee, or a glass of cold milk. Each sip contrasts beautifully with the biscuit’s warmth and buttery tenderness.
Honor the Simplicity – The magic of Angel Biscuits lies in their quiet grace. Eat slowly, appreciate the softness, the warmth, the fleeting crispness — this is not just a bite of bread, it’s a bite of peace.
Nutrition Information
For your Angel Biscuits (based on 1 biscuit out of approximately 18 per batch):
Calories: 210 kcal | Total Fat: 10 g | Saturated Fat: 3.5 g | Monounsaturated Fat: 4.2 g | Polyunsaturated Fat: 1.3 g | Cholesterol: 10 mg | Sodium: 360–420 mg (depending on salt and butter used) | Total Carbohydrates: 25 g | Dietary Fiber: 1 g | Sugars: 3 g | Protein: 4 g
Frequently Asked Questions
What makes Angel Biscuits different from regular biscuits?
Angel Biscuits are a hybrid between classic buttermilk biscuits and yeast rolls. While traditional biscuits rely solely on baking powder and soda, Angel Biscuits include yeast, which gives them a lighter, fluffier texture and a subtle, bread-like rise that feels truly “heavenly.”
Why didn’t my biscuits rise as high as expected?
The most common reasons are inactive yeast, overmixed dough, or too much flour. Always ensure your yeast is fresh and foamy before mixing, handle the dough gently, and measure flour lightly — too dense a dough can prevent full lift.
Can I make the dough ahead of time?
Yes! That’s one of the beauties of Angel Biscuits. You can prepare the dough, cover it tightly, and refrigerate it for up to 5 days. The slow fermentation enhances flavor and makes the biscuits even more tender. Simply let the dough warm slightly before cutting and baking.
What’s the best fat to use — shortening, butter, or both?
Shortening creates the softest texture, while butter adds rich flavor. For the perfect balance, use a mix of both — shortening for structure and lightness, butter for taste and golden color.
How can I reheat leftovers without drying them out?
To keep their soft, fluffy texture, reheat biscuits in a 300°F (150°C) oven for 5–7 minutes, covered loosely with foil. Brush lightly with melted butter before serving. Avoid the microwave, as it can make them tough or rubbery.
How do I know if my yeast is active before adding it to the dough?
Dissolve the yeast in warm water (110–115°F) with a pinch of sugar and let it sit for 5–10 minutes. If it becomes frothy and bubbly, it’s alive and ready. If not, discard and start fresh — inactive yeast will result in flat, dense biscuits.
My dough feels sticky — did I do something wrong?
Not at all. Angel Biscuit dough should be soft and slightly sticky, not dry. Resist the urge to add too much flour while kneading; just flour your hands and surface lightly. A sticky dough ensures moist, tender biscuits once baked.
Can I make the dough the night before baking?
Yes — in fact, it enhances flavor. Prepare the dough, cover it tightly, and refrigerate it overnight or up to 5 days. The slow fermentation develops a subtle tang and makes the biscuits even lighter. Just let the dough warm slightly before rolling and cutting.
Why did my biscuits turn out tough instead of soft and flaky?
This usually means the dough was overmixed or overworked. Handle it gently and knead just until smooth. Overworking develops gluten, which leads to chewy biscuits instead of delicate, cloud-like layers.
How do I get that perfect golden color on top?
Two secrets: proper oven heat and butter finish. Make sure your oven is fully preheated to 400°F before baking. Once out of the oven, brush the tops with melted butter — it adds shine, flavor, and locks in the softness within.