One bite of these divinely delicious creations and you’ll understand why they’re called Angel Biscuits. Light, fluffy, and perfectly buttery, they truly taste heaven-sent!
Divinely Delicious
I’ll be honest, y’all. I have no idea why they’re called Angel Biscuits. Is it because they’re so fluffy, like clouds or angel wings? Or because they taste so divine? Whatever the reason, we’ve been eating these delicious biscuits in our family for as long as anyone can remember. They taste like a cross between a buttermilk biscuit and a dinner roll. They’re completely irresistible! Warm from the oven with a pat of melting butter–be still my heart!
A Southern Tradition
Like your favorite buttermilk biscuits, these traditional southern Angel Biscuits are made with basic pantry staples like flour, baking soda, sugar and salt. But there’s a twist! Angel Biscuits also contain yeast so they bake up extra light and fluffy on the inside. Mmmmm… heavenly!
What Do I Need to Make Angel Biscuits?
(see recipe card for measurements and details)
- Active dry yeast
- Warm water
- Buttermilk
- All-purpose flour
- Baking powder
- Baking soda
- Sugar
- Kosher salt
- Cold unsalted butter
- Rimmed baking sheet
How to Make Buttermilk in a Pinch
Need buttermilk for a recipe but don’t have any? Check out my tips and tricks for how to make buttermilk in a pinch.
How to Make Angel Biscuits
- First dissolve yeast in warm water. Stir in the buttermilk. Then, in a separate bowl, combine flour, baking powder, soda, sugar and salt. Cut in butter with a pastry cutter or two knives moving in opposite directions.
- Mix flour mixture with yeast mixture. Then pat or roll dough on a floured surface to ¾-inch thickness. Cut with a round biscuit cutter.
- Place the biscuits in a greased rimmed baking sheet.
- Let rise 15 minutes before baking at 400°F for 15 minutes.
More of the Best Bread, Biscuit and Roll Recipes
The bread makes the meal! And my collection of The Best Bread, Biscuit and Roll Recipes is filled with easy, delicious biscuits, breads, cornbreads, and yeast rolls to make any dinner more hearty and satisfying!
How to Store Angel Biscuits
Store Angel Biscuits in an airtight container at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days.
To freeze, allow to cool completely and then place in an airtight container in the freezer for up to 2 months. Thaw loosely covered at room temperature.
If you make these Angel Biscuits and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.
xoxo,
Angel Biscuits
- Prep Time: 15
- Rest Time: 15
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 18
Description
One bite of these divinely delicious creations and you’ll understand why they’re called Angel Biscuits. Light, fluffy, and perfectly buttery, they truly taste heaven-sent!
Ingredients
- 1 (.25 ounce) package active dry yeast
- 3 tablespoons warm water
- 2 cups buttermilk
- 5 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter
Instructions
- Dissolve yeast in warm water. Stir in the buttermilk.
- In a separate bowl, combine flour, baking powder, soda, sugar and salt. Cut in butter with a pastry cutter or two knives moving in opposite directions.
- Mix flour mixture with yeast mixture.
- Pat or roll dough on a floured surface to ¾-inch thickness. Cut with a round biscuit cutter.
- Put biscuits in a greased rimmed baking sheet. Let rise 15 minutes before baking at 400°F for 15 minutes.
Made these delicious biscuits yesterday. Easy to follow recipe turned out beautifully. They are a very flaky buttermilk biscuit with a little extra. The yeast gave them a wonderful slightly chewy texture like a yeast roll. The best of both worlds.
Hi, Stacy! So happy to hear they were easy and turned out flaky and chewy! Love to hear it! Thank you for sharing.
How many does the recipe make? Can you do this in a food processor?
Thanks
Hi, Antoinette! The yield is 18 on a single recipe. I don’t think I’d try this in a food processor, as over-mixing could make them very rubbery or hard. Good luck!