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!

Homestyle Angel Biscuits by The BakerMama

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!

Angel Biscuits by The BakerMama

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!

Three angel biscuits stacked on a wooden cutting board.

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
Angel Biscuits by The BakerMama

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.
Angel Biscuits by The BakerMama

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!

Homestyle buttermilk biscuits, sweet and simple cornbread, garlic herb parmesan cruffins, and classic dinner rolls.

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.

Angel Biscuits by The BakerMama

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,

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Angel Biscuits by The BakerMama

Angel Biscuits

  • Author: The BakerMama
  • 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

  1. Dissolve yeast in warm water. Stir in the buttermilk.
  2. 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.
  3. Mix flour mixture with yeast mixture.
  4. Pat or roll dough on a floured surface to ¾-inch thickness. Cut with a round biscuit cutter.
  5. Put biscuits in a greased rimmed baking sheet. Let rise 15 minutes before baking at 400°F for 15 minutes.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. 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!