Angel Biscuits are the lightest, fluffiest biscuits ever because they’re made wth three types of raising agents – they’re heavenly!
Fluffy Angel Biscuits
In our family, we always include homemade, freshly baked rolls with our holiday or special meals. Everyone in the family looks forward to this.
There is something special about fresh baked breads, rolls, or biscuits that gets people excited about a meal. When I ask people what I can bring to a meal, the request is always one of my homemade roll recipes.
But many people are intimidated to make the kind of rolls that require kneading, raising, punching down, perfect timing, and shaping.
I’ve found a solution for those of you that want to serve something homemade but aren’t ready to tackle regular dinner rolls: Angel Biscuits.
What Are Angel Biscuits?
Years ago, I cut out a recipe for Angel Biscuits from my local newspaper because they sounded so good. They are essentially a cross between homemade dinner rolls and biscuits.
Like rolls, they have yeast. Like biscuits, they are rolled out and cut into circles. However, Angel Biscuits are much quicker and easier than either one of those two. They are almost foolproof!
Here are the great things about Angel Biscuits:
- They only have one raising time
- They can be mixed up and patted out by hand—no kneading or rolling
- The dough can be prepared even days ahead of time
While it’s not exactly sure where the name “Angel Biscuits” comes from, a likely explanation is that the name refers to the light and airy texture of the biscuits. Unlike traditional, dense biscuits, angel biscuits are known for being incredibly fluffy and light, almost as if they could float up to heaven like angels.
Angel Biscuits are so fluffy because they are made with three types of leavening agents: baking powder, baking soda, and yeast.
These delicious buttery biscuits are a great side to any meal, served with butter and jam or honey. I also plan on using them for small sandwiches, since they hold up well when you slice them.
This is a fantastic recipe to have on hand when you want to add that extra special touch to a meal!
— Sara
Ingredients
- 5 cups all purpose flour
- 3 Tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup vegetable shortening (such as Crisco in the can)
- 1 package active dry yeast
- ½ cup warm water
- 2 cups buttermilk
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Helpful Kitchen Tools
Instructions
To Make The Dough:
- Combine the dry ingredients in a large mixing bowl.
- Add the shortening to the dry ingredients. Use your hands, mixer, or pastry cutter to incorporate the shortening into the flour mixture.
- Dissolve yeast in the warm water. Stir buttermilk and yeast mixture together, then add the milk mixture to your bowl of dry ingredients and stir until everything is mixed.
- Cover and chill until you’re ready to make the biscuits, or you can go ahead and get ready to bake.
To Make The Biscuits:
Prep: Lightly grease a cast iron skillet or baking sheet.
- When ready to use, fold and pat out the angel biscuit dough on a lightly floured surface, until it is about half an inch thick. You may need to mix in a little bit of additional flour, so it isn’t too sticky.
- Cut out your biscuits using a biscuit cutter. Press the cutter straight down into the dough.
- Place biscuits on the pan and allow to rise for at least an hour. About 10-15 minutes before you’re ready to bake, preheat oven to 400 degrees Fahrenheit.
- Bake for 12 minutes or until golden brown on top.
Prep Tips
- Biscuit & Batch Size – I made a half of this recipe, and it filled a large 9-inch cast iron skillet. However, these biscuits can also be baked on a baking sheet or pan. I used a small 2-inch biscuit cutter but a larger one would be fine too.
- Make-Ahead – You can prepare the dough up to 3 days in advance. Keep covered and refrigerated until you’re ready to bake. Since you can keep the dough in the refrigerator for a couple of days, you could even split it. Bake half for dinner and the other half for another meal such as breakfast. These biscuits tase amazing to make a breakfast sandwich!
- Storage – Keep at room temperature in an airtight container for 3-4 days.
- Serving – While the biscuits are cooling in the pan, you can brush the tops with melted butter for extra flavor. When serving, split with a fork all the way around (using a knife makes them sad).
More Homemade Bread Recipes
- Orange Sweet Rolls
- Broccoli Cornbread
- Banana Friendship Bread (No Nuts)
- Copycat Red Lobster Cheddar Bay Biscuits
- Grandma Lucy’s Zucchini Bread
Angel Biscuit Recipe (Printable Recipe Card)
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Angel Biscuits
Equipment
- large mixing bowl
- Small bowl
- large iron skillet or baking pan We used 9 inch skillet
- pastry cutter
- biscuit cutter
Ingredients
- 5 cups all-purpose flour
- 3 Tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup vegetable shortening
- 1 package dry yeast
- 1/2 cup warm water
- 2 cups buttermilk
Instructions
To Make The Dough
- Combine the dry ingredients in a large bowl.
- Add the shortening to the dry ingredients. Use Use your hands, mixer, or pastry cutter to incorporate the shortening into the flour mixture.
- Dissolve yeast in the warm water, in a small bowl.
- Add buttermilk to yeast mixture and stir.
- Add milk mixture to the bowl of dry ingredients and stir until mixed.
- Cover and chill until ready to bake, or move on to the next steps.
To Bake The Biscuits
- When ready to use, pat out the dough on lightly floured surface, until it is about half an inch thick. You may need to mix in additional flour, so it isn’t too sticky.
- Cut out biscuits with a 2-inch biscuit cutter. Press cutter straight down into the dough.
- Lightly grease an iron skillet or baking pan and place biscuits in the pan.
- Allow biscuits raise for at least an hour.
- When ready to bake, preheat oven to 400 degrees F.
- Bake for 12 minutes or until golden brown on top.
- When serving, split with a fork all the way around (using a knife makes them sad)
Notes
- They only have one raising time
- They can be mixed up and patted out by hand—no kneading or rolling
- The dough can be prepared even days ahead of time
Nutrition
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