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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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
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.
Step 2: Let it sit until the mixture is very foamy, about 5-6 minutes.
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.
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.
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.
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.
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.
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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Angel Biscuits recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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
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
- With a Spread: Whether you keep it simple and serve it with strawberry preserves for breakfast or go Southern and smear on some pimento cheese, it’s a hit.
- With Gravy: From white gravy and brown gravy to sawmill gravy, you can use your angel biscuits to sop it all up.
- Build a Breakfast Sandwich: Grab some honey glazed ham and layer on some eggs and cheese or make a fried chicken biscuit.
Recipe help
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.
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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Can I use butter instead of shortening?
I have not tested this recipe with butter, but I don’t see why not!
This recipe is delicious. Thanks you.
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!
How do you reheat these? Are they best eaten warm or room temp?
These were so easy to make and delicious, too! Definitely will be making again! 🙂
Would love to make this! Thanks for sharing! Will definitely make this for my family!
Can’t wait to try these biscuits to impress everyone at the table.
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.
Delicious biscuit recipe! Thank you! I’ll keep coming back to it! bookmarked!