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Homemade Angel Biscuits

These tender, fluffy angel biscuits combine the best of yeast rolls and traditional biscuits. Perfect for breakfast or a side any time.

  • Total Time: 3 hours
  • Yield: 12 biscuits 1x

Ingredients

Scale
  • 2½ cups all-purpose flour (White Lily preferred)
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup unsalted butter, chopped
  • ¼ cup shortening
  • 1 packet (2¼ tsp) active dry yeast
  • ¼ cup warm water (about 110°F)
  • 1 cup buttermilk

Instructions

  1. In a small bowl, dissolve yeast in warm water. Let it sit until foamy, about 5 minutes.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add butter and shortening to the flour. Cut in with a pastry cutter or fingers until crumbly.
  4. Stir in yeast mixture and buttermilk until a soft dough forms.
  5. Cover and refrigerate for at least 2 hours or overnight for best flavor (optional but ideal).
  6. On a floured surface, roll dough to ½-inch thickness. Cut with a biscuit cutter.
  7. Place on a baking sheet, cover lightly, and let rise in a warm spot for 30–45 minutes.
  8. Preheat oven to 400°F. Bake for 12–15 minutes or until golden. Brush with melted butter if desired.

Notes

  • Refrigerating the dough enhances flavor and texture.
  • Use White Lily flour for the fluffiest results.
  • These freeze well after baking — just reheat in the oven before serving.
  • Author: Your Name Here
  • Prep Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 210
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 15mg

Keywords: angel biscuits, fluffy biscuits, southern biscuits, buttermilk, yeast