Angel Biscuits – Immaculate Bites

Angel Biscuits Recipe – A fabulous cross between bread and biscuits that’s light, pillowy, and tasty. Perfect for breakfast, brunch, lunch, and dinner! What’s not to love?

As the name suggests, Angel Biscuits are the most tender, fluffy biscuits you’ll ever make. It’s like the lovechild of bread and biscuits. Pair them with honey and butter, and you’ll be in heaven.

I usually make these super easy biscuits for friends, and they always rave about how great they are. Oh, and they disappear fast! Your favorite biscuit and jam just got an upgrade. The melt-in-your-mouth treat is light and delicate, just like a cloud.

A basket full of light and fluffy angel biscuits ready to enjoy

What Are Angel Biscuits?

Angel biscuits are a genuine Southern specialty. Who invented biscuits using three leavening agents for a super light biscuit with a good rise is a matter of debate. Some say a baker at White Lilly, and others say Martha White, so we may never know. Baking powder, baking soda, and yeast guarantee a light and fluffy biscuit just about anyone can make.

Besides having a triple strength rise, kneading and folding them contributes to the angel wings profile. Some people call these beauties bride’s biscuits because they’re so easy to make that even a newlywed can whip them up. Even better, you can make the dough ahead and bake up just what you want at the moment.

Recipe Ingredients

Recipe Ingredients
  1. Leavening Agents -Active dry yeast, baking powder, and baking soda provide a good rise for a guaranteed light and tender biscuit.
  2. All-Purpose Flour – Like any good bread, flour is the main ingredient for angel biscuits. A little sugar sweetens the dough, but you can leave it out.
  3. Warm Water (110– 115°F/43-46℃) – Water activates dry yeast, not hot enough to kill the yeast and not cold enough to slow activation.
  4. Buttermilk – The acidity in buttermilk activates baking soda and adds a wonderful tang to the biscuits.
  5. Shortening – Butter and shortening shorten the gluten fibers for flakier biscuits. They also deliver a melt-in-your-mouth texture. If you don’t like using shortening, you can use all butter.

How to Make Angel Biscuits

Make the dough and knead it
Let the dough rise
Roll out the dough and cut out the biscuits. Bake your angel biscuits until golden brown
  • Dissolve the yeast in a small bowl of warm water. Let it stand until creamy. Add buttermilk to the yeast mixture and set aside. (Photo 1)
  • Dry Ingredients – Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Add Shortening – Cut the shortening and butter into the dry ingredients with a pastry cutter. The mixture should look like a coarse meal. (Photo 2)
  • Make Dough – Add the yeast mixture to the crumb mixture. Stir well. Turn your dough out onto a lightly floured board and knead gently until it comes together and appears smooth. It usually takes about a minute. (Photos 3-5)
  • First Rise – Cover the bowl and refrigerate overnight or let rise for 30 minutes to an hour. (Photo 6)
  • Roll – When ready to use, roll the dough out to about ½-inch thick. Then, cut out your biscuits with a biscuit cutter. You can use a cup or form balls with your hands and flatten them to about ½-inch thick if you don’t have a biscuit cutter. (Photos 7-8)
  • Second Rise – Place them on a greased baking sheet and cover. Allow to rise for about 30 minutes, then brush them with butter. (Photo 9)
  • Bake at 400℉ (205℃) for 12-18 minutes or until golden brown, depending on the size of your biscuits. (Photo 10)
  • Serve with honey butter (⅔ cup butter and ⅓ cup honey mixture). Enjoy!
Brushing fresh-from-the-oven angel biscuits with butter

Recipe Variations

  1. Savory Biscuits: Add a teaspoon of dried herbs (thyme, rosemary, sage, etc.) to the dry ingredients and omit the sugar for herby angel biscuits.
  2. Gluten-Free: Replace the flour with a gluten-free all-purpose flour blend and add ½ teaspoon of xanthan gum to the dry ingredients as a binder for the dough.
  3. Bacon Egg Biscuit Sandwich: You can never go wrong with bacon! Slice the biscuit in half, slather it with some butter, and add a couple of slices of bacon and a fried egg for an incredible breakfast sandwich.

Tips and Tricks

  1. Use cold ingredients. The butter and shortening should be very cold when you cut them into the dry ingredients. This will help to create a flaky texture in the biscuits.
  2. If you don’t have buttermilk, make your own. Stir a tablespoon of lemon juice or white vinegar into a cup of milk.
  3. The amount of flour you need may vary depending on your climate, altitude, and type of flour. Adjust the amount to your preferences.

Make-Ahead Instructions

You can make the dough five days ahead and keep it tightly covered in the fridge. Then, make as many biscuits as you need on a busy weekday.

Slathering a heavenly angel biscuit with butter

Serving and Storage Instructions

Angel biscuits are best fresh out of the oven, but you can store them later.

They last at room temperature for 2-3 days, 5-6 days in the fridge, and 2-3 months in the freezer. Store them in an airtight container or bag.

FAQs

Why use shortening in angel biscuits?

Shortening creates angel biscuits’ (or any biscuit) flaky texture. How? It adds fat to the biscuit’s structure and breaks down the flour’s protein and starch. It also limits gluten development for a more delicate crumb and fluffier biscuit.

Can I make angel biscuits with self-rising flour?

I prefer doing it the old-fashioned way, but you can use self-rising flour. Omit the baking powder, replace the all-purpose flour with the same measurement of self-rising flour, and leave the rest of the ingredients the same.

Can I make angel biscuits in a cast-iron skillet?

However, cast iron holds heat very well, so check on your biscuits sooner than usual to catch them at the perfect doneness.

What to Serve With Angel Biscuits

Angel biscuits go perfectly with Southern fried chicken and homemade gravy as a dinner ideaOr, for a sweet treat, fill up these bad boys with some fruit dip and fresh fruit.

More Delicious Bread Recipes to Try

  1. Cloud Bread
  2. Croque Monsieur
  3. Red Lobster Cheddar Biscuits
  4. Biscuits and Sausage Gravy
  5. Grilled Bread

Conclusion

These super light and mouthwatering angel biscuits are ideal for any occasion. Have you made them yet? Please post your pics on Instagram.😍

This recipe was originally published in February 2014 and has been updated with additional tips and new photos.

Angel Biscuits

A fabulous cross between bread and biscuits that’s light, pillowy, and tasty. Perfect for breakfast, brunch, lunch, and dinner! What’s not to love?As the name suggests, Angel Biscuits are the most tender, fluffy biscuits you’ll ever make. It’s like the lovechild of bread and biscuits. Pair them with honey and butter, and you’ll be in heaven.Makes about a dozen