Introduction

Angel Biscuits are a classic Southern favorite—light, fluffy, and slightly sweet with a tender,
“angelic” texture. They’re a hybrid between yeast rolls and traditional buttermilk biscuits,
giving you the best of both worlds: easy to handle, reliably fluffy, and perfect for breakfast,
dinner, or special gatherings. If you’ve ever wanted a biscuit that never fails, Angel Biscuits
are your answer.

Description

Angel Biscuits rise beautifully thanks to a combination of yeast, baking powder, and baking soda.
This triple-leavened dough creates airy layers that are soft inside and lightly crisp outside.
They’re incredibly forgiving—perfect for beginners or experienced bakers. You can even refrigerate
the dough overnight for fresh, warm biscuits the next morning.

Ingredients

• 5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 1 cup cold shortening or unsalted butter (cubed)
• 2 cups buttermilk (cold)
• 1 packet active dry yeast (2 ¼ teaspoons)
• ¼ cup warm water (110°F / 43°C)
• Optional: Melted butter for brushing

Instructions

1. Activate the Yeast:
   Combine warm water and yeast in a small bowl and let it stand for 5–10 minutes until foamy.
2. Mix Dry Ingredients:
   In a large bowl, whisk together flour, baking soda, baking powder, salt, and sugar.
3. Add the Fat:
   Cut in the cold shortening or butter using a pastry cutter or fingertips until the mixture
   resembles coarse crumbs.
4. Bring Dough Together:
   Add the dissolved yeast and cold buttermilk. Stir until a sticky dough forms, then transfer
   to a floured surface and knead gently 6–8 times.
5. Roll & Cut:
   Roll the dough to ½-inch thickness and cut biscuits with a round cutter.
6. Rising Time:
   Place biscuits on a greased or lined baking sheet. Cover with a towel and let rise 30–45 minutes
   until puffy.
7. Bake:
   Preheat oven to 400°F (200°C). Bake for 12–15 minutes or until golden brown. Brush with melted
   butter if desired.

Tips

• Keep all ingredients cold for the best biscuit lift.
• Do not over-knead—gentle handling keeps biscuits tender.
• Ensure the yeast foams; otherwise, it may be inactive.
• Refrigerate the dough 1–3 days for improved flavor and convenience.
• Freeze cut biscuits and bake from frozen (add 3 extra minutes).
• Buttermilk adds classic Southern tang and softness.

Common Corrections

• Flat biscuits? Dough was too thin or yeast inactive.
• Dry texture? Too much flour added during kneading.
• Dense biscuits? Butter wasn’t cold or rising time was skipped.
• Bitter flavor? Over-measuring baking soda or powder.

Enjoy

Serve Angel Biscuits warm with butter, honey, jam, or sausage gravy. Soft, fluffy, and melt-in-your-mouth delicious—these biscuits are sure to become a family favorite. Enjoy every heavenly bite!