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?
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”.
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.
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.
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.
Angel Biscuits - a cross-product between bread and biscuits that are utterly light, pillowy and tasty biscuits.
- 1/2 oz. active or 4 1/2 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)
-
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.
How to Make Angel Biscuits
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.
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.
That’s great to hear, Rosemary. By the way, that’s my sister’s name. 🙂 Please do let me know they turn out.
Why only a month in the freezer?
The yeast in the dough would not work best if frozen longer than the advised period.
Do you have gluten free recipes???
Sorry I don’t .
Hi! What is the difference btw using salted butter & unsalted? Thanks!
Salted butter has salt, in specified amount .You use unsalted butter so you can control the amount of salt in the biscuits.
Love your recipes but my headache is the measurements please…
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!
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.
I bet the baked goods there are exceptional! Can’t wait to book trip going there.
Hi , thank you for the recipe. please what type of butter can you ?
Unsalted butter works best.
This was my first time making them with this recipe, my bunch and I think it’s the “bomb” . Thank you
YAY! So happy to hear it worked out well for you. Thanks for the feedback!
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
Awesome! Glad to hear it worked out well for you. Thanks for letting me know.
Is there is substitude for butter milk/sour milk.
Yes, it ‘s 1 cup milk and 1 tablespoon vinegar or lemon juice. Let it sit for 10 minutes
when I put 2/3 butter. Then I dont have shortening so can I put 2/3 cup of butter again.
Yes, you can.
I am so looking forward to trying these biscuits! Is there a substitute for shortening?
Benita, just use butter.Let me know how you like it