Angel biscuits have earned their heavenly name for good reason. They’re impossibly light like yeast rolls, tender like buttermilk biscuits, and wonderfully forgiving thanks to baking powder. Think of them as the hybrid biscuit that never fails—soft inside, lightly crisp outside, and perfect for breakfast, dinner, or anything in between.
These biscuits rise high, freeze beautifully, and deliver bakery-quality results without intimidation.
What Makes Angel Biscuits Different?
Traditional biscuits rely on baking powder or soda. Yeast rolls depend on fermentation. Angel biscuits use both, giving you:
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Extra lift and fluffiness
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A slightly yeasty, rich flavor
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Dough that can rest or chill without losing power
They’re ideal for make-ahead meals, holidays, and busy kitchens.
Ingredients You’ll Need (Makes About 20 Biscuits)
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5 cups all-purpose flour
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3 tbsp sugar
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2 tbsp baking powder
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1 tsp baking soda
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1 tsp salt
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¾ cup cold butter or shortening (or a mix)
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1 packet (2¼ tsp) active dry yeast
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¼ cup warm water
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2 cups buttermilk
How to Make Angel Biscuits
