Angel Biscuits

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Angel biscuits are light, fluffy, and tender with the perfect balance of richness and softness. They’re sometimes called “bride’s biscuits” because they’re almost impossible to mess up—thanks to a combination of yeast, baking powder, and baking soda. The result is a biscuit that rises beautifully every time and stays soft for days.

Perfect for breakfast, holiday meals, or served warm with butter and honey.

Why You’ll Love Angel Biscuits

  • Extra fluffy and tender

  • Foolproof rise every time

  • Soft inside with lightly crisp edges

  • Great for make-ahead and freezing

  • Delicious with both sweet and savory toppings

Ingredients

  • 5 cups all-purpose flour

  • 3 tablespoons granulated sugar

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ¾ cup cold shortening or butter

  • 2¼ teaspoons (1 packet) active dry yeast

  • ¼ cup warm water (110°F / 43°C)

  • 2 cups buttermilk

Time & Yield

  • Prep Time: 20 minutes

  • Rise Time: 1 hour

  • Bake Time: 12–15 minutes

  • Total Time: About 1 hour 35 minutes

  • Yield: 18–24 biscuits

Instructions

1. Activate the Yeast

In a small bowl, dissolve the yeast in warm water. Let sit for 5 minutes until foamy.

2. Mix Dry Ingredients

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

3. Cut in the Fat

Cut the cold shortening or butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. Add Wet Ingredients

Stir in the yeast mixture and buttermilk until a soft, slightly sticky dough forms.

5. Rise

Cover the bowl and let the dough rise in a warm place for 1 hour.

6. Roll and Cut

Preheat oven to 425°F (220°C).

Turn dough out onto a floured surface. Gently roll to about ¾-inch thickness. Cut biscuits using a round cutter.

Place biscuits on a greased baking sheet, sides touching for softer edges.

7. Bake

Bake for 12–15 minutes, or until golden brown on top.

Brush with melted butter if desired.

Serving Ideas

  • Serve warm with butter, honey, or jam

  • Use for breakfast sandwiches

  • Pair with sausage gravy

  • Serve alongside soups and stews

Pro Tips

  • Keep fat cold for the fluffiest biscuits

  • Do not overwork the dough

  • Biscuits rise higher when placed close together

  • Dough can be refrigerated overnight before baking

Storage & Freezing

  • Room Temperature: 2 days

  • Refrigerator: Up to 5 days

  • Freezer: Unbaked biscuits freeze well for up to 2 months

Bake frozen biscuits straight from the freezer, adding 2–3 minutes to baking time.

Estimated Nutrition (Per Biscuit)

  • Calories: ~180

  • Fat: 7g

  • Carbohydrates: 25g

  • Protein: 4g

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