Introduction
Angel biscuits are a Southern classic and truly earn their heavenly name. These magical biscuits combine the flakiness of a traditional biscuit with the pillowy softness of a yeast roll. What makes angel biscuits special is the combination of baking powder, baking soda, and yeast, which gives them their light, airy texture and rich flavor.
This recipe is perfect for both weekend brunches and make-ahead holiday dinners. The dough can be prepared days in advance and stored in the fridge until you’re ready to bake, making them ultra-convenient for busy home cooks. With a golden, buttery crust and melt-in-your-mouth interior, these angel biscuits are sure to become a go-to favorite.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Hot water | ½ cup | 100–110°F to activate yeast |
| Active dry yeast | 1 packet (¼ ounce) | Roughly 2¼ teaspoons |
| Granulated sugar | 1 teaspoon (plus ¼ cup) | Divided use |
| All-purpose flour (Lilly White preferred) | 5½ cups | Use yeast flour or regular all-purpose |
| Salt | ¾ teaspoon | |
| Cold butter, cubed | ½ cup | For flakiness |
| Shortening, cold and cubed | ½ cup | Adds tenderness |
| Buttermilk | 2 cups | Adds tang and activates leavening |
| Melted butter | ¼ cup | For brushing before and after baking |
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine ½ cup hot water, the yeast, and 1 teaspoon sugar. Stir and let it sit for about 5 minutes, or until the mixture becomes foamy on top. This indicates that the yeast is alive and active.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together:
- 5½ cups of flour
- ¼ cup sugar
- ¾ teaspoon salt
This forms the base of your dough.
Step 3: Cut in the Butter and Shortening
Using a pastry blender or two forks, cut the cold butter and shortening into the flour mixture until it resembles coarse crumbs. The key is to keep the fat cold to create flaky layers in your biscuits.
Step 4: Combine Wet and Dry Mixtures
Add the activated yeast mixture and 2 cups of buttermilk into the flour mixture. Stir until all the flour is moistened and a soft, sticky dough forms.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 5 days. This long refrigeration period improves flavor and makes baking more flexible.
Step 6: Prepare to Bake
When you’re ready to bake:
- Preheat the oven to 400°F (200°C).
- Lightly flour your work surface and turn out the chilled dough.
- Knead the dough 3 to 4 times, just enough to bring it together. If it’s too sticky, sprinkle a little flour on top.
- Roll the dough into a ¾-inch thick rectangle or circle.
- Fold the dough in half, then roll it out again. Repeat this once to create flaky layers.
Step 7: Cut the Biscuits
Using a 2½ to 3-inch round biscuit cutter, cut out your biscuits. Press straight down — don’t twist — to keep the edges clean and help them rise evenly.
Step 8: Arrange for Baking
Place the biscuits:
- In a greased cast iron skillet (10 to 12 inches), allowing them to touch slightly for soft sides.
- Or use a baking sheet lined with parchment paper for crispier sides.
Brush the tops with half of the melted butter before placing them in the oven.
Step 9: Bake
Bake in your preheated oven for 15 to 20 minutes, or until the tops are golden brown and the biscuits have puffed up.
Step 10: Finish and Serve
Immediately after baking, brush the tops with the remaining melted butter. Serve warm with honey, jam, or sausage gravy.
Tips for Success
1. Keep It Cold
Cold butter and shortening are essential for flaky layers. If your kitchen is warm, chill your flour mixture before adding wet ingredients.
2. Do Not Overmix
Overmixing can result in tough biscuits. Stir just until the ingredients are combined.
3. Storage and Make-Ahead
The dough keeps in the fridge for up to 5 days, making it perfect for prepping ahead. Baked biscuits can be stored in an airtight container at room temperature for 1–2 days or frozen for up to 1 month.
4. Freeze for Later
You can cut and freeze the unbaked biscuits. Freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 2–3 minutes to the baking time.
Frequently Asked Questions (FAQs)
1. Why are they called angel biscuits?
They’re called “angel” biscuits because of their airy texture and lightness, thanks to the combination of yeast and chemical leaveners like baking soda and baking powder.
2. Can I make these without shortening?
Yes. You can use all butter if you prefer, but shortening adds tenderness and helps create the soft texture typical of traditional Southern biscuits.
3. Do I have to chill the dough?
Chilling the dough helps with handling and improves flavor. It also ensures the fat stays cold, which results in flakier layers. But if you’re in a rush, you can skip it — just know your biscuits might be slightly less tender.
4. Can I use milk instead of buttermilk?
You can substitute with 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Let it sit for 5–10 minutes before using. However, buttermilk adds a signature tang that’s worth using.
5. What kind of flour is best?
Lilly White or any Southern-style soft wheat flour is traditional, but any all-purpose flour will work. Lower-protein flours yield a more tender biscuit.
6. Can I add flavors or mix-ins?
Absolutely! Add shredded cheddar, cooked bacon, herbs, or a sprinkle of garlic powder to the dough for a savory twist.
Conclusion
Angel biscuits are a beautiful fusion of two Southern favorites: biscuits and yeast rolls. Their soft interior and buttery crust make them perfect for breakfast, dinner, or a holiday feast. Once you try these biscuits, you’ll understand why they’ve earned such a devoted following.
Whether you serve them with sausage gravy, fried chicken, or a drizzle of honey, angel biscuits will elevate any meal into a down-home Southern delight. They’re easy to make, easy to store, and a guaranteed crowd-pleaser.
So go ahead — whip up a batch and experience a little baking heaven in your kitchen.