Made in under an hour, these light and airy Angel Biscuits will impress any and all at the dinner table! Each biscuit is a mass of pillowy softness and golden buttery crumbs! If you love these biscuits, you will also love these Butter Swim Biscuits, Honey Butter Biscuits, Flaky Biscuits, 7 Up Biscuits and Sour Cream Biscuits.
Okay y’all, I’m serving up a batch of hot and fresh Angel Biscuits today! Back in the day, my family and I would make this recipe just about every other night. A basket of warm biscuits on the dinner table was a decadent treat we each looked forward to.
In fact, we would even go the extra mile to shape the dough into actual angel wings! All ya gotta do is dip the biscuit in butter, fold it over, and place it side by side with another biscuit. As they bake, the biscuits sort of fly! They rise and fan out into these marvelous mounds made of butter and bread.
If you’ve never had an Angel Biscuit, you’re in for a real treat today! Light, airy, and buttery, each of these biscuits are absolutely irresistible.
WHAT IS AN ANGEL BISCUIT?
Angel Biscuits have been all the rage in Southern kitchens for decades. I can’t think of a single member of my family that doesn’t make these biscuits regularly! Somewhere between a yeast roll and a biscuit, Angel Biscuits are as airy and light as, well, angel wings. They’re simply scrumptious!
ANGEL BISCUIT INGREDIENTS
INSTANT YEAST, SELF-RISING FLOUR, & BAKING SODA- These irresistible Angel Biscuits use 3 different leavening agents to achieve their iconic texture. Each ingredient offers it’s unique and irreplaceable value. Instant yeast ensures a quick rise. Self-rising flour is activated by the heat in the oven and gives the biscuits a necessary lift. Baking soda reacts with the buttermilk to create a tender, tangy biscuit.
LUKEWARM WATER- The temperature of your water will determine whether or not the yeast blooms. Do not exceed 110 degrees.
GRANULATED SUGAR- Just a bit of sugar adds a touch of sweetness that makes these biscuits all the better. Cane or granulated sugar will work.
KOSHER SALT- Salt makes for flavor and kosher salt is always the way to go!
BUTTER-FLAVORED SHORTENING- I bet you’re wondering why I’m choosing to use shortening over butter, so let me explain! Shortening contains almost 50% less saturated fat than regular butter. Less fat results in a higher rise during baking.
BUTTERMILK- There’s nothing in this world like a buttermilk biscuit! Tangy and full of flavor, buttermilk just adds an extra layer of decadence to this recipe.
- CHILL THE SHORTENING- the recipe doesn’t require chilling but if you’d like to achieve more defined layers chill the shortening for about 20-30 minutes before baking.
- WORK QUICKLY- to keep the shortening from completely melting, work fast and efficiently. It’s best to prep the ingredients ahead of time and run your hands under cold water to keep them cool.
- COOK IN BATCHES- Angel biscuit dough can be divided, and baked fresh in smaller batches. Store the dough covered and refrigerated and it will last for as long as one week.
WHAT CAN I SERVE THESE WITH?
If you’ve had a GBC biscuit before, you know how good they can be all on their own. Seriously, I could eat these fluffy pillows of heaven by the dozen!
But, if you’re looking to serve a more well-rounded meal, let me make a few suggestions. Dish out these biscuits as a side to any, or all, of the recipes below for a decadent, hearty spread.
Looking for a few more options? Check out the GBC website for tons of Southern-inspired recipes worth raving about!
If properly stored in an airtight container, freshly baked biscuits will keep for 1-2 days at room temperature.
GRANDBABY CAKES’ BEST BISCUIT RECIPES
If there’s one thing I know (and boy do I know it well), its biscuits! Flaky, buttery, and melt-in-your-mouth delicious, all of GBC’s biscuit recipes are guaranteed to please.
Go ahead and check ‘em out:
- SOUR CREAM BISCUITS
- DROP BISCUITS
- SOUTHERN SPICED SWEET POTATO BISCUITS
- BIG MAMA’S HERB CHEESE BISCUITS
- 7 UP BISCUITS
- 2 1/4 tsp instant yeast
- 1/2 cup lukewarm water
- 2 1/2 cup self-rising flour plus more if needed
- 1 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1/3 cup butter flavored shortening
- 3/4 cup buttermilk
- 1 large egg plus 1 teaspoon of water beaten together
- Add yeast to lukewarm water (no warmer than 115 degrees) and mix together using a fork until it dissolves.
- In a separate bowl, whisk together flour, sugar, salt and baking soda and set aside.
- Using a pastry cutter, cut butter shortening into the flour mixture until pea sized crumbs develop.
- Pour in yeast liquid and buttermilk and stir until biscuit mixture is combined.
- Transfer your biscuit dough to a floured work surface and knead just to combine everything but do not overmix.
- Press the dough out with your hands to about 1 inch thickness and cut using a round biscuit cutter. Next place the biscuits in a greased cast iron skillet or on the parchment paper lined baking pan.
- Next cover biscuits with a warm towel and allow biscuits to rise for 30-40 minutes.
- Preheat the oven to 400 degrees.
- Brush the biscuits with the prepared egg wash then bake in the preheated oven for 12-15 minutes or until golden brown on top.
WORK QUICKLY- to keep the shortening from completely melting, work fast and efficiently. It’s best to prep the ingredients ahead of time and run your hands under cold water to keep them cool.
COOK IN BATCHES- Angel biscuit dough can be divided, and baked fresh in smaller batches. Store the dough covered and refrigerated and it will last for as long as one week.