How to Make Angel Biscuits
Step 1: Activate the Yeast
Dissolve yeast in warm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Cut in the Fat
Cut cold butter or shortening into the flour mixture until it resembles coarse crumbs. This step creates those tender, flaky layers.
Step 4: Bring It Together
Add the yeast mixture and buttermilk. Stir gently until a soft dough forms. Do not overmix.
Step 5: Roll and Cut
Turn dough onto a lightly floured surface. Roll to about ½-inch thickness. Cut with a biscuit cutter, pressing straight down (no twisting).
Step 6: Bake
Place biscuits on a lined baking sheet, sides just touching for softer edges.
Bake at 425°F (220°C) for 12–15 minutes, until tall and golden.
Brush warm biscuits with melted butter if desired.
Tips for Perfect Angel Biscuits
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Keep ingredients cold, except yeast water
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Handle the dough gently
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Let biscuits touch on the pan for higher rise
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Dough can be refrigerated for up to 3 days before baking
How to Serve Them
Angel biscuits shine with:
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Butter and honey
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Sausage gravy
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Fried chicken
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Ham or egg sandwiches
They’re just as good sweet as they are savory.
Final Thought
Angel biscuits are the kind of recipe that gets passed down—not because they’re fancy, but because they work every time. Soft, fluffy, and endlessly adaptable, they bring comfort to the table in the most reliable way possible.
Once you make them, you’ll understand why so many cooks swear by them—and why no Southern table feels complete without a basket nearby 🥖💛
