Name: Angel Biscuits
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour, spooned and leveled; 3 tablespoons granulated sugar; 1 teaspoon baking powder; 1 teaspoon kosher salt; ½ teaspoon baking soda; 2 ¼ teaspoons instant yeast (1 packet); 4 tablespoons unsalted butter, cut into small pieces; ¼ cup shortening, cold, cut into pieces (butter flavored preferred); 1 cup buttermilk; 3 tablespoons unsalted butter, melted (for brushing)

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These heavenly Angel Biscuits are soft, fluffy, and practically melt in your mouth. A perfect fusion of classic buttermilk biscuits and tender dinner rolls, they offer the best of both worlds in texture and taste. Light yet rich, these biscuits are an irresistible addition to any breakfast spread or dinner table.

Why You’ll Love This Recipe

Angel Biscuits strike a perfect balance between convenience and homemade goodness. With the help of instant yeast, they rise beautifully while maintaining the signature flakiness of a traditional biscuit. They’re ideal for both beginner bakers and seasoned pros, and they work wonderfully as a side for everything from eggs to fried chicken and gravy.

Angel Biscuits

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour, spooned and leveled
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
2 ¼ teaspoons instant yeast (1 packet)
4 tablespoons unsalted butter, cut into small pieces
¼ cup shortening, cold and cut into pieces (butter-flavored preferred)
1 cup buttermilk
3 tablespoons unsalted butter, melted (for brushing)

Directions

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and instant yeast.
Add in the cold butter and shortening. Using a pastry cutter or your fingers, cut them into the flour mixture until only small, pea-sized pieces remain.
Pour in the buttermilk and stir until the dough just comes together. Do not overmix.
Transfer the dough to a well-floured surface and gently pat it into a square about 1 inch thick.
Fold the dough in half, pat it out again, then rotate and fold again. Repeat this process once more, always patting the dough back out to 1 inch thick.
Dip a 2 to 2 ¼ inch biscuit cutter in flour and cut out biscuits, pressing straight down without twisting.
Place the biscuits on a parchment-lined baking sheet or into a cast iron skillet. Cover with a light towel or plastic wrap and let rest at room temperature for 30 to 60 minutes.
Preheat your oven to 425°F. Brush the tops of the biscuits with melted butter.
Bake for 15 to 20 minutes, or until golden brown and cooked through.
Once baked, brush the tops again with melted butter and serve warm.

Servings and timing

This recipe makes about 10 biscuits.
Prep time: 5 minutes
Cook time: 15 minutes
Additional rise time: 30 to 60 minutes
Total time: About 50 to 80 minutes, depending on rest time

Variations

Cheesy Angel Biscuits: Add shredded cheddar or parmesan to the dough for a savory twist.
Herbed Biscuits: Mix in dried herbs like thyme, rosemary, or parsley for extra flavor.
Sweet Version: Increase sugar to 4 tablespoons and add a touch of vanilla for a lightly sweet breakfast biscuit.
Dairy-free: Use plant-based milk with a splash of vinegar in place of buttermilk and dairy-free butter and shortening.
Mini Biscuits: Use a smaller biscuit cutter for bite-sized versions perfect for sliders or appetizers.

Storage/Reheating

Storage:
Keep leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing:
Freeze baked biscuits in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep well for up to 2 months.

Reheating:
Reheat in a 300°F oven for 5–10 minutes until warm. For a quicker option, microwave for 15–20 seconds, wrapped in a damp paper towel to retain moisture.

FAQs

What makes Angel Biscuits different from regular biscuits?

Angel Biscuits use both yeast and traditional leaveners like baking powder and baking soda, giving them a fluffier texture and a bit of a rise similar to dinner rolls.

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof it first in warm water with a bit of sugar before adding it to the dry ingredients.

Why shouldn’t I twist the biscuit cutter?

Twisting the cutter seals the edges and prevents the biscuits from rising evenly. Push straight down for the fluffiest results.

Can I make the dough ahead of time?

Yes, you can make the dough and cut the biscuits in advance. Refrigerate them for up to 24 hours before baking.

What does folding the dough do?

Folding helps create flaky layers, similar to laminated dough like croissants or puff pastry.

Do I have to use shortening?

Shortening helps add tenderness, but you can substitute with additional butter if you prefer, although the texture may be slightly different.

What kind of flour is best for biscuits?

All-purpose flour works perfectly for this recipe. Avoid bread flour, which is too high in protein and may make the biscuits tough.

Can I use a food processor to mix the dough?

Yes, but be careful not to overmix. Pulse just until the dough starts to come together.

Why do the biscuits need to rest before baking?

Resting allows the yeast to activate slightly, giving the biscuits a lighter texture and better rise in the oven.

How do I keep biscuits from spreading too much?

Make sure your butter and shortening are cold, and don’t overhandle the dough. Also, placing the biscuits close together on the pan can help them rise upwards.

Conclusion

Angel Biscuits are a delightful blend of buttery softness and light, airy texture—perfect for any meal of the day. With just a few basic ingredients and a simple process, you can bake up a batch of these tender, golden beauties in no time. Whether served with jam, gravy, or simply a pat of butter, these biscuits are sure to become a household favorite.