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Home / Baking

Angel Biscuits

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Author: Imma Published:10/12/2018Updated:3/31/2021
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Angel Biscuits – a cross-product between bread and biscuits that are utterly light, pillowy and tasty biscuits. Perfect for breakfast/brunch, lunch and even for dinner! What’s not to love?

Angel Biscuits

These Angel Biscuits are the most tender, light, pillowy and tasty biscuits you will ever make. I would say, it is a byproduct of bread and biscuits, that is if they were to get married and have a child. Pair them with honey and butter and you are in heaven. Serve them for breakfast or any meal and it is a heavenly treat.

What are Angel Biscuits?

Angel biscuits are definitely goodies sent from heaven. They’re light, airy and soft with a similar taste to dinner rolls. This type of biscuit is actually a cross between a dinner roll and buttermilk biscuits. They are a hit in the Southern part of the U.S. and are usually served during Sunday dinner, special celebrations and the holidays.

Some would say that it got it’s angel name since it is uses three (3) leavening agents: yeast, baking powder and baking soda, which makes it as light as “angel wings”.

Angel Biscuits

I must admit, I do have a weakness for anything made with flour – bread, biscuits, cakes you name it …I’m in. Sometimes, I believe, it is tied to my identity. We ate everything with bread and it was my go-to meal when the food (vegetables) at home were not up to par. So that explains why it wasn’t hard for me to fall in love with these angel biscuits.

Angel Biscuits

Can Angel Biscuits be frozen?

Making these biscuits is incredibly quick and easy at home. Maybe it is the smell of the biscuits wafting through the air that gets me or maybe is the actual taste of the bread. Either way, it is always an adventure – playing with the dough and the first bite – Priceless!

What’s also great about making biscuits in general is that you can make them ahead of time so you can serve it whenever you like. I’ve known someone who makes the dough a day ahead to intentionally allow the flavor of the dough to intensify.

To make these biscuits ahead, you can work on the dough, place it in an airtight container and in the fridge for up to 5 days. Or you can cut them up in advance, place on a baking sheet, covered with plastic wrap and frozen for 2 hours. Once it’s all frozen, transfer the unbaked frozen biscuits to a plastic freezer bag and freeze up to 1 month. Let it stand at room temperature for 30 minutes before baking as per directions below.

Angel Biscuits

Don’t be scared by the yeast or the chilling time in this recipe. The rewards are outstanding. There is hardly any kneading involved. I wouldn’t call rolling the dough 4-5 times intense. Serve them with honey and/or butter.

Enjoy!

 

This recipe was first published on February 2014 and has been updated with new photos and additional write up.

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Angel Biscuits

Angel Biscuits - a cross-product between bread and biscuits that are utterly light, pillowy and tasty biscuits. 
5 from 3 votes
Prep: 1 hr 20 mins
Cook: 18 mins
Total: 1 hr 38 mins
American
Servings 10 -12

Ingredients

  • ½ oz. active or 4 ½ teaspoons active dry yeast
  • 3 tablespoon water warm (110° – 115°F)
  • 2 cups buttermilk or sour milk
  • 5 cups all-purpose flour
  • 1/3 -1/2 cup sugar
  • 1 1/2 teaspoon salt
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 2/3 cup butter
  • 2/3 cup shortening
  • 3 tablespoon
 butter melted (optional)
US Customary - Metric

Instructions

  • In a small bowl, dissolve yeast in warm water. Let it stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
  • Meanwhile, in a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  • Use a pastry cutter, cut shortening and butter into dry ingredients until mixture looks like coarse meal.
  • Add the yeast mixture to crumb mixture. Stir until well moistened.
  • Place dough out onto a lightly floured board. Turn and knead dough gently kneading just until it comes together and appears smooth. This should take not more than one minute.
  • At this point you may cover the bowl and refrigerate overnight or let rise for about 30 minutes to an hour.
  • When ready to use, roll the dough out and cut with a biscuit cutter or form balls with your hands. Dough should be about ½- inch thick.
  • Place on a greased baking sheet and cover and allow rising for about 30 minutes. Brush with butter.
  • Bake at 400 degrees for about 12-18 minutes or until golden brown depending on the size of your biscuits.
  • Serve with honey butter or 2/3 cup butter and 1/3 cup honey mixture.

Tips & Notes:

  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 511kcal (26%)| Carbohydrates: 47g (16%)| Protein: 8g (16%)| Fat: 31g (48%)| Saturated Fat: 14g (88%)| Cholesterol: 47mg (16%)| Sodium: 677mg (29%)| Potassium: 248mg (7%)| Fiber: 2g (8%)| Vitamin A: 570IU (11%)| Calcium: 112mg (11%)| Iron: 3mg (17%)
Author: Imma
Course: Breakfast, Snacks
Cuisine: American
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Nutrition Facts
Angel Biscuits
Amount Per Serving
Calories 511 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g88%
Cholesterol 47mg16%
Sodium 677mg29%
Potassium 248mg7%
Carbohydrates 47g16%
Fiber 2g8%
Protein 8g16%
Vitamin A 570IU11%
Calcium 112mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

How to Make Angel Biscuits

 

Angel BiscuitsIn a small bowl, dissolve yeast in warm water. Let it stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside. 

Angel BiscuitsMeanwhile, in a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Use a pastry cutter, cut shortening and butter into dry ingredients until mixture looks like coarse meal.

Angel BiscuitsAdd the yeast mixture to crumb mixture. Stir until well moistened. Place dough out onto a lightly floured board. Turn and knead dough gently kneading just until it comes together and appears smooth. This should take not more than one minute.

Angel BiscuitsAt this point you may cover the bowl and refrigerate overnight or let rise for about 30 minutes to an hour.

Angel BiscuitsWhen ready to use, roll the dough out and cut with a biscuit cutter or form balls with your hands. Dough should be about ½- inch thick. 

Angel BiscuitsPlace on a greased baking sheet and cover and allow rising for about 30 minutes. Brush with butter. 

 

Bake at 400 degrees for about 12-18 minutes or until golden brown depending on the size of your biscuits. Serve with honey butter or 2/3 cup butter and 1/3 cup honey mixture.

 

Angel Biscuits
Angel Biscuits
Angel Biscuits

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Comments & Reviews
  1. bobby duncan says

    Posted on 12/26 at 9:43AM

    can i use pastry flour instead of all purpose ?

    Reply
    • Amina says

      Posted on 12/28 at 6:02AM

      Hi Bobby,
      yes, pastry flour can a good substitute but whole-wheat pastry flour would be a better substitute for all-purpose flour. Thanks

      Reply
  2. Rosemary says

    Posted on 11/19 at 1:36AM

    Hi Immaculate,
    I have tried your biscuits earlier this year, but I forgot how was the taste.
    I am afraid of using yeast but one thing I would like to tell you is that your presentation on all your recipe gives me so much confidence to go ahead and bake.
    I am so grateful and would like to thank you for your website.
    I am going to bake them again today and I will definitely let you know.

    Reply
    • Imma says

      Posted on 11/19 at 3:37PM

      That’s great to hear, Rosemary. By the way, that’s my sister’s name. 🙂 Please do let me know they turn out.

      Reply
  3. JJ says

    Posted on 5/29 at 9:24AM

    Why only a month in the freezer?

    Reply
    • imma africanbites says

      Posted on 5/30 at 1:22AM

      The yeast in the dough would not work best if frozen longer than the advised period.

      Reply
  4. Lucrecia Jance says

    Posted on 3/3 at 6:15AM

    Do you have gluten free recipes???

    Reply
    • ImmaculateBites says

      Posted on 3/5 at 12:08PM

      Sorry I don’t .

      Reply
  5. Ann says

    Posted on 1/30 at 7:10AM

    Hi! What is the difference btw using salted butter & unsalted? Thanks!

    Reply
    • ImmaculateBites says

      Posted on 1/30 at 11:38AM

      Salted butter has salt, in specified amount .You use unsalted butter so you can control the amount of salt in the biscuits.

      Reply
  6. Millicent says

    Posted on 10/13 at 1:06PM

    Love your recipes but my headache is the measurements please…

    Reply
    • imma africanbites says

      Posted on 10/14 at 4:37PM

      Hi Millicent. Thanks for bringing this to my attention. Updated already the recipe box. Just click on the “Metric” below the ingredient list to view the measurements in grams. Thank you!

      Reply
  7. Moi says

    Posted on 10/13 at 10:46AM

    5 stars
    I am danish and cameroonian and here in fenmark we have something we call “boller”, bread, that are extrmely similar to these. We always get them in the morning when someone is having birthday with butter, jam or chocolat on top. They are soo tasty.

    Reply
    • imma africanbites says

      Posted on 10/14 at 4:44PM

      I bet the baked goods there are exceptional! Can’t wait to book trip going there.

      Reply
  8. ELIZABETH s EKERE says

    Posted on 10/12 at 7:51AM

    Hi , thank you for the recipe. please what type of butter can you ?

    Reply
    • ImmaculateBites says

      Posted on 10/13 at 5:36PM

      Unsalted butter works best.

      Reply
  9. Traci says

    Posted on 2/6 at 3:49PM

    5 stars
    This was my first time making them with this recipe, my bunch and I think it’s the “bomb” . Thank you

    Reply
    • ImmaculateBites says

      Posted on 2/6 at 8:55PM

      YAY! So happy to hear it worked out well for you. Thanks for the feedback!

      Reply
  10. Leisel says

    Posted on 11/22 at 10:30AM

    5 stars
    Hi, I made these biscuits this morning when I realized we had no bread in the house. The recipe was easy to follow however, I combined the flour, butter and shortening in my food processor by pulsing and it did an excellent job.

    I was a bit overwhelmed by the texture of the dough when I mixed in the liquid to flour. I quickly added more flour to dough and to my hands when handling it. After the dough rested I cut out the biscuits and baked as directed. They came out wonderfully light and soft. I will definitely be baking more of these biscuits…I am impressed.

    It

    Reply
    • ImmaculateBites says

      Posted on 11/24 at 9:05AM

      Awesome! Glad to hear it worked out well for you. Thanks for letting me know.

      Reply
  11. Anasthasia says

    Posted on 10/20 at 4:42PM

    Is there is substitude for butter milk/sour milk.

    Reply
    • ImmaculateBites says

      Posted on 10/21 at 10:33AM

      Yes, it ‘s 1 cup milk and 1 tablespoon vinegar or lemon juice. Let it sit for 10 minutes

      Reply
      • Anasthasia says

        Posted on 10/21 at 12:07PM

        when I put 2/3 butter. Then I dont have shortening so can I put 2/3 cup of butter again.

      • ImmaculateBites says

        Posted on 10/21 at 4:32PM

        Yes, you can.

  12. Benita says

    Posted on 2/21 at 12:53PM

    I am so looking forward to trying these biscuits! Is there a substitute for shortening?

    Reply
    • ImmaculateBites says

      Posted on 2/21 at 12:59PM

      Benita, just use butter.Let me know how you like it

      Reply

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