Angel Biscuits

When you have a Southern grandmother born and raised in Mississippi, you learn how to make Angel Biscuits the right way. These are so light and buttery. But the real secret is in the yeast added to the dough which changes the texture to something super light like pillows. Get into it!

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One eaten angel biscuit sitting on top of a pile of biscuits on white backgrorund

Ingredient Notes

  • Active Dry Yeast, All-Purpose Flour, Baking Soda, and Baking Powder: These biscuits need all 3 leavening agents to to get that bomb light texture. Instant yeast gives a quick rise. Baking powder and baking soda reacts with the buttermilk to make the biscuit tender.
  • Butter-Flavored Shortening: We ain’t using butter because shortening contains almost 50% less saturated fat than regular butter. Less fat is gonna give you a higher rise when they bake up.

How to Make Angel Biscuits

Buttermilk and yeast added to a small bowl with sugar on white countertop

Step 1: Gently heat ¼ cup of buttermilk in a small bowl in microwave until the temp is between 105 and 110F. Add yeast and 1 teaspoon of sugar then mix with a fork until both are dissolved.

Foamy warm yeast mixture in clear bowl on white countertop

Step 2: Let it sit until the mixture is very foamy, about 5-6 minutes.

Butter cut into flour mixture

Step 3: Whisk together flour, salt, sugar, baking soda, and baking powder in a large bowl. Using a pastry cutter, cut shortening into flour mixture until pea-sized crumbs develop.

Angel dough developed in a glass bowl

Step 4: Pour in yeast mixture and 1 cup of buttermilk and stir together. Mix until a shaggy dough develops. Transfer biscuit dough onto a floured work surface and knead gently just to combine, but do not overmix.

Angel biscuit dough after rising for an hour

Step 5: Cover with a clean kitchen towel and place in a warm spot (around 85-90F) until dough has doubled in size, about 1 hour.

Cut biscuit dough in a cast iron skillet on white countertop

Step 6: Roll into a 3/4-1 inch thick round using a rolling pin. Cut using a 2 ½ inch round cutter (do not twist when cutting biscuits). Place the biscuits in a greased cast iron skillet.

Frozen biscuit rounds in a cast iron skillet

Step 7: Cover biscuits with a kitchen towel and place back in warm spot until almost doubled in size, about 30-40 minutes. Place biscuits in freezer for 25-30 minutes to rechill the shortening. Next brush the biscuits with 2 tablespoons buttermilk.

Baked angel biscuits in a cast iron skillet ready to enjoy on white countertop

Step 8: Sprinkle with flaky sea salt, then bake until lightly golden brown, about 25-28 minutes, in a preheated oven of 375F.

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One eaten angel biscuit sitting on top of a pile of biscuits on white backgrorund

Angel Biscuits recipe

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!
5 from 6 votes
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Course: Bread, Breakfast
Servings: 10 servings

Ingredients

For the Yeast Mixture

  • 1/4 cup buttermilk
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated sugar

For the Biscuit Dough

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp kosher salt
  • 1 tbsp granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 12 tbsp butter-flavored shortening cut into cubes, we used Crisco
  • 1 cup buttermilk plus 2 tbsp, divided
  • flaky salt for garnish

Instructions

  • Gently heat ¼ cup buttermilk in small bowl in microwave until between 105 and 110F. Add yeast and 1 teaspoon sugar and mix with a fork until both are dissolved. Let sit until mixture is very foamy, about 5-6 minutes.
  • In a large bowl, whisk together flour, salt, sugar, baking soda, and baking powder.
  • Using a pastry cutter, cut shortening into flour mixture until pea-sized crumbs develop.
  • Pour in yeast mixture and 1 cup buttermilk and stir with spatula or wooden spoon until a shaggy dough develops.
  • Transfer biscuit dough onto a floured work surface and knead gently just to combine, but do not overmix.
  • Cover with a clean kitchen towel and place in warm spot (around 85-90F) until dough has doubled in size, about 1 hour.
  • Remove dough and roll into a ½ inch thick round using a rolling pin. Cut into 2 ½ inch round cutter (do not twist when cutting biscuits) and place biscuits in greased cast iron skillet.
  • Cover biscuits with a kitchen towel and place back in warm spot until almost doubled in size, about 30-40 minutes.
  • Place biscuits in freezer for 25-30 minutes to rechill the shortening.
  • Meanwhile preheat the oven to 375F. Place oven rack in middle position.
  • Brush biscuits with 2 tablespoons buttermilk and sprinkle with flaky sea salt, then bake until lightly golden brown, about 25-28 minutes.

Notes

How to Store and Reheat Angel Biscuits

Pop your leftovers in an airtight container or in a freezer bag. If properly stored, they will keep for 1-2 days at room temperature. If you need them to last longer, pop them in the fridge. You can easily reheat them in the microwave or add to a 350F oven for about 5-10 minutes or until warmed through.
How long does it last in the fridge?
You can keep them in the fridge for up to 6 days. Just bring it to room temp before serving for the best flavor and soft airy texture.
Can I freeze ?
Absolutely boos! I like to individually wrap them in plastic wrap then add to a freezer bag. And don’t forget to add a label with a date. They can last in the freezer for up to 3 months. You can reheat them straight from being froze in the oven at 350F for about 10-15 minutes or until warmed through.

Nutrition

Calories: 204kcal | Carbohydrates: 26g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 315mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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Recipe Tips

  • Don’t Overwork: Once you add all your dough ingredients together, don’t continue to mix it once it comes together. We don’t want to overactive that gluten and make tough biscuits instead of super light ones.
  • Don’t Twist: Most folks don’t know that when you cut your biscuits, you shouldn’t twist the cutter. It can seal the edges of the biscuits preventing them from rising. Just push straight down instead.
  • Freeze That Dough: Don’t skip this extra step boos! It helps solidify that shortening again so it creates flaky layers y’all.

Serving Suggestions

Stacked angel biscuit recipe in a cast iron skillet out of the oven

Recipe help

Why didn’t my angel biscuits rise correctly?

There are two rise agents that must work effectively in this recipe. First, check your leavenings. Make sure the baking soda and baking powder are fresh. Secondly, make sure your yeast is fresh and not expired. You also want to make sure you don’t overheat your liquid when activating. If you don’t notice your dough rising during rest periods, it could definitely be the yeast boos.

Can I make the angel biscuit dough ahead of time?

Yep for sure! Just make the dough a day in advance and let it rise slowly in the fridge. Remember to let the dough come back to room temperature before rolling and cutting.

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Filed Under:  Breakfast, Christmas, Dessert and Baking, Easter, Holidays, Mother's Day, New Year's, Sweet Breads & Muffins, Thanksgiving

Comments

  1. thank you, I love biscuits, haven’t had angel biscuits before, so a nice change, I like that they’re not too complicated and light, thank you!

  2. These angel biscuits are great to make up a big batch to have with honey or jam on the weekends and then have more to serve alongside soups or casseroles throughout the week.

5 from 6 votes

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