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 would ever make. I would say, it is  a by product  of bread and biscuits, that is if they were to get married and have a child. Pair them with honey 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 the heaven. They’re light, airy and soft with a similar taste to that of 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 is 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) leaving 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 was 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, if 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 ahead of time so you can serve it whenever you like. I’ve known someone who make 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 in a baking sheet, covered with plastic wrap and frozen for 2 hours. Once it’s all frozen up, transfer the unbaked frozen biscuits to a ziptop plastic freezer bag and freeze up to 1 month. Let it stand 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 would not 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.

5 from 3 votes

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Angel Biscuits

Prep Time

1 hr 20 mins

Cook Time

18 mins

Total Time

1 hr 38 mins

 

Angel Biscuits - a cross-product between bread and biscuits that are utterly light, pillowy and tasty biscuits. 

Course: Breakfast

Cuisine: American

Servings: 10 -12

Calories: 511 kcal

Author: Immaculate Bites

Ingredients

• 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)

US Customary - Metric

Instructions

1. 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.

2. Meanwhile, in a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Use a pastry cutter, cut shortening and butter into dry ingredients until mixture looks like coarse meal.
4. Add the yeast mixture to crumb mixture. Stir until well moistened.

5. 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.

6. At this point you may cover the bowl and refrigerate overnight or let rise for about 30 minutes to an hour.
7. 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.

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

9. Bake at 400 degrees for about 12-18 minutes or until golden brown depending on the size of your biscuits.

10. 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.