Angel Biscuits Recipe
Angel Biscuits Recipe
Angel biscuits are the best of all worlds — part biscuit, part yeast roll, and completely irresistible. They’re soft and tender like a biscuit, but with just a hint of yeast that gives them a light, fluffy texture you can’t get any other way.
This angel biscuits recipe is a Southern classic that’s been passed down for generations, and once you try it, you’ll understand why. They rise beautifully, bake up golden, and taste incredible with butter, honey, or jam.
If you’ve never made angel biscuits before, don’t worry — this recipe is simple, forgiving, and perfect for beginners.
Why You’ll Love This Recipe
• Light, fluffy, and tender
• Easier than traditional yeast rolls
• Uses simple pantry ingredients
• Perfect for breakfast, dinner, or holidays
• Can be made ahead of time
• Freezer-friendly
• Old-fashioned comfort food at its best
Jennie’s Thoughts
Angel biscuits have such a nostalgic feel to me. They remind me of cozy kitchens, warm ovens, and the kind of meals where everyone gathers around the table a little longer than planned.
What I love most about this recipe is how forgiving it is. Even if you’re not confident with yeast, angel biscuits are incredibly easy and reliable. They come out soft and fluffy every single time, and they make any meal feel special — even a simple weeknight dinner.
Angel Biscuits Recipe
Ingredients
4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup cold butter, cubed
½ cup cold Crisco shortening
¼ cup warm water
1 packet (2¼ teaspoons) active dry yeast
1 cup buttermilk
Instructions
Step 1: Activate the Yeast
In a small bowl, stir together the warm water and yeast. Let it sit for about 5 minutes, until foamy and active.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Cut in the Fats
Add the cold butter and cold Crisco to the flour mixture. Using a pastry cutter or your fingers, cut them in until the mixture resembles coarse crumbs.
This butter + shortening combo gives angel biscuits their signature softness and fluffy texture.
Step 4: Add the Wet Ingredients
Pour in the activated yeast and buttermilk. Stir gently just until the dough comes together. Do not overmix.
Step 5: Shape the Biscuits
Turn the dough onto a lightly floured surface and gently pat it to about 1-inch thickness. Cut biscuits using a round cutter.
Step 6: Bake
Place biscuits on a parchment-lined baking sheet.
Bake at 425°F for 12–15 minutes, or until lightly golden.
Brush with melted butter if desired and serve warm.
Tips for Perfect Angel Biscuits
• Keep butter cold for the fluffiest texture
• Don’t overwork the dough
• Use buttermilk for best flavor
• Let cut biscuits rest 10 minutes before baking for extra rise
• Brush with butter straight from the oven
Make-Ahead & Storage Tips
Angel biscuit dough can be refrigerated for up to 3 days before baking.
Baked biscuits can be frozen for up to 2 months and reheated in the oven or microwave.
What to Serve with Angel Biscuits
• Butter and honey
• Jam or jelly
• Sausage gravy
• Fried chicken
• Ham or roast chicken
• Holiday dinners
Why This Angel Biscuit Recipe Is So Special
Angel biscuits are unique because they use both yeast and leavening, giving them a texture that’s lighter than traditional biscuits but easier than yeast rolls. This recipe delivers consistent results and classic flavor every time.
They’re perfect for holidays, Sunday dinners, or anytime you want something warm and comforting on the table.
Angel biscuits are one of those recipes that feel timeless. Soft, fluffy, and golden, they bring warmth and comfort to any meal. Whether you serve them with butter and jam or alongside a hearty dinner, they’re always a hit.
Once you try this angel biscuits recipe, it’s sure to become a staple in your kitchen — one you’ll come back to again and again.
