There’s something truly special about a warm, fluffy biscuit fresh out of the oven—and Angel Biscuits are in a league of their own. Often called the “biscuit that thinks it’s a roll,” these tender treats combine the best of both worlds: the flakiness of a biscuit with the lightness of a yeast roll. Perfect for breakfast, brunch, or served alongside supper, these homemade Angel Biscuits are a timeless Southern favorite that rise beautifully and melt in your mouth.
Ingredients:
1 package (2¼ tsp) active dry yeast
¼ cup warm water (about 110°F)
2½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 tbsp sugar
½ cup cold shortening or unsalted butter
1 cup buttermilk
Instructions:
Activate the yeast:
Dissolve the yeast in the warm water with a pinch of sugar. Let it sit for 5-10 minutes until foamy.Mix the dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.Cut in the fat:
Cut in the shortening or butter until the mixture resembles coarse crumbs.Add liquids:
Stir in the yeast mixture and buttermilk until just combined. Don’t overmix.Chill (optional but helpful):
You can cover the dough and refrigerate for 1 hour or even overnight. This helps develop flavor and makes rolling easier.Roll and cut:
Roll the dough out on a floured surface to about ½-inch thickness. Cut with a biscuit cutter.Let rise:
Place biscuits on a greased or parchment-lined baking sheet. Let them rise in a warm spot for 30 minutes.
Bake:
Preheat oven to 400°F (200°C). Bake for 12–15 minutes or until golden brown.Serve:
Brush with melted butter if desired and serve warm.
Note:
Angel biscuit dough can be made ahead and stored in the refrigerator for up to 5 days. This makes it perfect for busy mornings or entertaining—just roll, cut, and bake when you’re ready. For extra flavor, brush the tops with melted butter before and after baking. You can also freeze unbaked biscuits; just thaw slightly before baking.
