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