Angel Biscuits

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!  

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Baked angel biscuits in a round baking dish after coming out of the oven with honey nearby

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. 

Perks and Highlights

Primary Cooking Method: Baking

Dietary Info: Vegetarian

Key Flavor: Buttery Goodness

Skill Level: Easy to Intermediate

Special Perks:

  1. Hybrid Heaven: What do you get when you cross a buttery biscuit with the airy lightness of yeast bread? That’s right, the Angel Biscuit. It’s the best of both worlds, and your taste buds will be thanking you!
  2. Rise and Shine, Anytime: These biscuits use both baking powder and yeast, meaning you get a dependable rise without waiting hours for the dough to proof. Plus, you can refrigerate the dough and use it as needed. Fresh biscuits every morning? Yes, please!
  3. Butter Me Up: The richness of real butter sends the flavor of these biscuits over the top. It’s the kind of taste that makes you close your eyes, sigh, and feel everything’s right with the world.
  4. Versatility is Key: Perfect on their own, mind-blowing with some honey or jam, and an absolute dream with gravy. These angel biscuits don’t just fly; they soar no matter how you want to serve them.
  5. Beginner’s Luck: Never made bread before? No problem! These angel biscuits are forgiving and a fantastic way to dip your toes in the world of baking. Who knows, you might just unleash your inner baker!

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! 

Biscuit rounds on parchment paper before baking

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. 

Delicious light biscuits on a baking pan and off to the side

Baking Tips

  • 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 to Serve These With

If you’ve had a one of our biscuits 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! 

Honey drizzling over the top of angel biscuits

Leftover Storage

If properly stored in an airtight container, freshly baked biscuits will keep for 1-2 days at room temperature. 

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: 

Delicious light biscuits on a baking pan and off to the side

Angel Biscuits

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!
5 from 6 votes
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour
Course: Bread, Breakfast
Servings: 10 servings

Ingredients

  • 2 1/4 tsp active instant yeast
  • 1/2 cup lukewarm water
  • 2 1/2 cup all-purpose flour plus extra for counter
  • 1 tbsp granulated sugar divided
  • 1 1/4 tsp kosher salt
  • 1/3 cup butter flavored shortening cold
  • 3/4 cup buttermilk cold
  • 2 tbsp salted butter melted

Instructions

  • Pour yeast into a small bowl along with 1 teaspoon sugar. Slowly pour warm water (no hotter than 110F) over the yeast and sugar, mixing 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, remaining 2 teaspoons sugar, and salt.
  • Using a pastry cutter, cut shortening into flour mixture until pea-sized crumbs develop.
  • Pour in yeast mixture and buttermilk and stir with spatula or wooden spoon until a shaggy dough develops.
  • Transfer your biscuit dough to a floured work surface and knead just to combine, but do not overmix.
  • Roll dough with rolling pin to ½ inch thickness. Cut 10 rounds using a 2 ¼ inch round cutter. Do not twist when cutting biscuits. Place biscuits in greased cast iron skillet.
  • Cover biscuits with a kitchen towel dampened with warm water and allow biscuits to rise in a warm place for 35 minutes.
  • Meanwhile preheat the oven to 400F. Place oven rack in middle position.
  • Brush biscuits with melted butter then bake until lightly golden brown, about 20-22 minutes.

Notes

BAKING TIPS
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.

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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Filed Under:  Biscuits, Breakfast, Oven

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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