Angel Biscuit Recipe: Fluffy Southern Comfort in Minutes!

Tired of biscuits that turn out like hockey pucks rather than the cloud-like pillows you were hoping for? I’m Michael, the heart behind FoodyDish, and I’m here to share my secret weapon: Angel Biscuits that truly live up to their heavenly name.

These fluffy, tender biscuits combine the best of yeast bread and traditional baking powder biscuits, creating a foolproof recipe that rises beautifully every time. Growing up in a Southern kitchen where biscuits were practically a love language, I’ve spent years perfecting this recipe to ensure you get that melt-in-your-mouth texture without the fuss.

In this angel biscuit recipe guide, I’ll walk you through selecting the right flour, my special folding technique for perfect layers, and how to achieve that golden-brown top that makes everyone reach for seconds. Whether you’re serving these alongside a hearty breakfast, Sunday dinner, or simply enjoying them with honey butter, these biscuits will become your new go-to comfort food.

Ready to create biscuit magic in your own kitchen? Let’s dive in!

Why This Angel Biscuit Recipe Works

• Uses pantry staples you likely already have on hand
• Triple leavening agents (baking powder, baking soda, AND yeast) ensure foolproof rising
• No extended rise time needed ready in under 30 minutes
• Creates tender, fluffy layers that pull apart beautifully
• Works perfectly for beginners and experienced bakers alike

Choosing the Right Ingredients for Angel Biscuits

Best Flour for Angel Biscuits

The secret to authentic Southern angel biscuits starts with the right flour. White Lily flour (or another low-protein Southern flour) creates the tender crumb these biscuits are famous for. If you can’t find White Lily, use all-purpose flour with a tablespoon of cornstarch per cup to lower the protein content.

Buttermilk Selection

Fresh buttermilk provides both the tangy flavor and chemical reaction needed for perfect angel biscuits. If you’re in a pinch, make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

Fat Options

While traditional recipes call for shortening, unsalted butter creates a more flavorful angel biscuit. For the best of both worlds, use half butter (for flavor) and half shortening (for flakiness).

Angel Biscuit Ingredients & Prep

Dry Ingredient List

• 2½ cups all-purpose flour (preferably White Lily)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 packet (2¼ teaspoons) instant yeast

Wet Ingredient Essentials

• 1 cup cold buttermilk
• ½ cup unsalted butter, frozen and grated
• ¼ cup shortening, chilled and cut into small pieces
• 2 tablespoons melted butter for brushing

Equipment Needed

• Large mixing bowl
• Pastry cutter or food processor
• Biscuit cutter (2-3 inch diameter)
• Cast iron skillet or baking sheet
• Pastry brush for butter

Step-by-Step Angel Biscuit Instructions

Pre-Cooking Angel Biscuit Prep

1. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and instant yeast
2. Add grated frozen butter and chilled shortening to the dry ingredients
3. Using a pastry cutter, cut the fats into the flour until the mixture resembles coarse crumbs
4. Make a well in the center and pour in the cold buttermilk
5. Stir gently with a fork just until the dough comes together – avoid overmixing!

Angel Biscuit Shaping Method

1. Turn the dough onto a lightly floured surface
2. Gently pat or roll to about ½-inch thickness
3. Fold the dough in thirds, like a letter
4. Turn 90 degrees, pat out again, and repeat the folding process twice more for flaky layers
5. Finally, roll or pat the dough to about ¾-inch thickness
6. Cut straight down with a sharp biscuit cutter (don’t twist!) to ensure proper rising

Baking Perfect Angel Biscuits

1. Place biscuits in a cast-iron skillet or on a baking sheet with sides touching for soft edges
2. Brush tops with melted butter
3. Bake at 425°F for 15-18 minutes until golden brown
4. Check doneness by looking for a golden top and cooked center

Serving Fresh Angel Biscuits

1. Remove from oven and brush with additional melted butter if desired
2. Allow to cool for 5 minutes before serving
3. Serve while still warm for the best texture and flavor

Pro Tips for Perfect Angel Biscuits

Avoiding Tough Angel Biscuits

• Keep all ingredients cold – even consider chilling your bowl and utensils
• Handle the dough as little as possible to prevent developing gluten
• Don’t twist the biscuit cutter – push straight down and lift straight up
• If dough becomes too warm during preparation, refrigerate for 15 minutes before baking

Tool Recommendations for Angel Biscuits

• Use a sharp-edged biscuit cutter rather than a drinking glass for clean edges
• A pastry cutter creates the perfect texture when incorporating butter
• Cast iron skillets provide the ideal heat distribution for evenly baked biscuits
• A bench scraper helps handle sticky dough without adding excessive flour

Storage & Freezing Angel Biscuits

• Store cooled biscuits in an airtight container at room temperature for up to 2 days
• Reheat in a 300°F oven for 5 minutes to refresh
• Freeze unbaked cut biscuits on a sheet pan, then transfer to freezer bags for up to 3 months
• Bake frozen biscuits without thawing, adding 3-5 minutes to the baking time

Looking for more delicious bread recipes? Check out our collection on Pinterest where we share mouthwatering inspiration daily!

Angel Biscuit Flavor Variations

Sweet Angel Biscuit Options

• Cinnamon-Sugar: Add 1 teaspoon cinnamon to the dry ingredients and sprinkle tops with cinnamon sugar before baking
• Orange-Cranberry: Mix in 1 tablespoon orange zest and ½ cup dried cranberries to the dough
• Honey Butter: Brush hot biscuits with a mixture of equal parts honey and melted butter

Savory Angel Biscuit Varieties

• Herb & Cheese: Fold in ½ cup shredded cheddar and 2 tablespoons fresh herbs (rosemary, chives, thyme)
• Garlic Parmesan: Add 2 teaspoons garlic powder and ¼ cup grated parmesan to the dry ingredients
• Black Pepper & Sea Salt: Incorporate 1 tablespoon freshly cracked black pepper and top with flaky sea salt

Angel Biscuit Serving Suggestions

• Serve with softened butter and local honey for a traditional Southern treat
• Split and top with sausage gravy for classic biscuits and gravy
• Use as the base for strawberry shortcake with fresh berries and whipped cream
• Pair with homemade preserves or apple butter for a sweet option
• Create mini breakfast sandwiches with egg, cheese, and your favorite breakfast additions
• Serve alongside soups, stews, or chili for the perfect comfort food meal

Angel Biscuit Recipe FAQs

Can I make the angel biscuit dough ahead of time?
Yes! The beauty of angel biscuits is that the dough can be refrigerated for up to 3 days before baking. The yeast continues its slow work, developing flavor while you wait.

Why are my angel biscuits not rising properly?
Check that your leavening agents are fresh. Baking powder loses effectiveness after 6 months. Also ensure you’re not twisting the cutter (which seals the edges) and that your oven is properly preheated.

Can I use all butter instead of butter and shortening?
Absolutely. All-butter angel biscuits will have a richer flavor but slightly less flakiness. Make sure the butter is very cold, and consider freezing the cut biscuits for 10 minutes before baking.

Do angel biscuits taste like yeast rolls?
Angel biscuits have a subtle yeast flavor that’s less pronounced than dinner rolls. They maintain the texture of a biscuit while offering a hint of yeast complexity.

Can I use regular milk instead of buttermilk?
While buttermilk is preferred for both flavor and reaction with the leavening agents, you can use regular milk with 1 tablespoon of lemon juice or vinegar as a substitute.

Conclusion

There’s something truly magical about pulling a tray of golden-brown angel biscuits from the oven and watching steam escape as you break one open. The pillowy, tender layers practically beg for a drizzle of honey or a spread of butter.

What makes these angel biscuits so special is their foolproof nature that unique combination of yeast, baking powder, and baking soda ensures success even for those who claim to be “biscuit-challenged.” Plus, their versatility means they fit perfectly into breakfast spreads, complement hearty dinners, or transform into delightful desserts.

I hope this recipe brings as much joy to your table as it has to mine over the years. The true reward comes from watching loved ones reach for “just one more” of these heavenly creations!

Ready for more Southern comfort food? Try making these angel biscuits this weekend and let me know how they turn out. Happy baking!

Angel Biscuit Recipe: Fluffy Southern Comfort in Minutes!

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• Author: Michael
• Total Time: 1 hr
• Yield: 12 biscuits 1x
• Diet: Vegetarian

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Description

Fluffy, buttery angel biscuits  a heavenly hybrid between a buttermilk biscuit and a yeast roll. Light, tender, and perfectly golden, these biscuits rise high and melt in your mouth.

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Ingredients

Scale 1x2x3x

2 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tbsp sugar

1 packet (2 1/4 tsp) active dry yeast

1/4 cup warm water (105–110°F)

1/2 cup shortening or butter, chilled

1 cup buttermilk, cold

2 tbsp melted butter (for brushing)

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Instructions

1. In a small bowl, dissolve yeast in warm water and let sit for 5–10 minutes until foamy.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. Cut in shortening or butter until mixture resembles coarse crumbs.

4. Add yeast mixture and cold buttermilk to the dry ingredients.

5. Stir just until combined; the dough will be soft and slightly sticky.

6. Turn dough onto a lightly floured surface and gently knead 3–4 times.

7. Roll or pat to 1/2-inch thickness and cut out biscuits with a 2-inch cutter.

8. Place biscuits on a greased or parchment-lined baking sheet, close together for soft sides or spaced for crisp edges.

9. Cover and let rise in a warm place for 30–45 minutes.

10. Preheat oven to 400°F (200°C) and bake for 12–15 minutes, or until golden brown.

11. Brush warm biscuits with melted butter before serving.

Notes

For extra richness, replace half the shortening with butter.

These biscuits can be made ahead — refrigerate the dough overnight before baking.

Perfect served with honey, jam, or sausage gravy.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Bread, Breakfast
• Method: Baked
• Cuisine: Southern, American

Nutrition

• Serving Size: 1 biscuit
• Calories: 190
• Sugar: 3g
• Sodium: 280mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 10mg

Keywords: angel biscuits, buttermilk yeast biscuits, fluffy biscuits, southern bread