Angel Biscuits


These biscuits taste like they were sent right from heaven to our plates.

Active Time:
30 mins
Total Time:
2 hrs 50 mins
2 ½ dozen

If you're wondering how Angel Biscuits got their notable name, it will only take one bite to realize you're in heaven.

Combining the best qualities of buttermilk biscuits and Parker House rolls, these Angel Biscuits also have the added benefit of being a foolproof recipe that any home baker can create. As the perfect accompaniment for nearly any meal, it won't take long before you reach for this angelic recipe again and again.

Angel Biscuits
Emily Laurae

What Makes Angel Biscuits So Divine?

These biscuits are a perfect combination of flaky buttermilk biscuits and light, yeasty dinner rolls. The secret is the combination of three types of leavening agents: yeast, baking soda, and baking powder. The blend of these powerhouse leaveners results in light, fluffy biscuits and guarantees a perfect amount of rising, making this an ideal recipe for any baker.

Are There Any Special Ingredients Needed To Make This Recipe?

This Angel Biscuit recipe consists of common ingredients you likely already have in your kitchen. You'll notice several ingredients you would expect to find in a biscuit recipe, specifically all-purpose flour, sugar, baking powder, baking soda, salt, butter, shortening, and buttermilk.

The unique ingredient that sets this recipe apart from other biscuit recipes is the addition of active dry yeast.

How To Make Angel Biscuits

Step 1. Warm the yeast

The process starts by blooming the yeast in warm water with a teaspoon of sugar. This will help activate the yeast, and within 5 minutes, you'll be ready to mix with the other ingredients.

blooming yeast
Emily Laurae

Step 2. Prepare the flour

In a separate bowl, blend all your dry ingredients (plus the remaining sugar), then cut the butter and shortening in until you have a crumb-like texture.

You can use two forks or a pastry blender. Your hands will warm up the butter and shortening too much, possibly resulting in a flat, chewy biscuit.

flour mixture for angel biscuits
Emily Laurae

Next, add the buttermilk and yeast mixture to the dry ingredients, and blend only until the dough comes together.

This dough works best if it has had time to chill, so cover the dough with plastic wrap, and refrigerate for at least two hours.

angel biscuits dough
Emily Laurae

Step 3. Knead and cut the biscuits

Once you've given the dough time to rest, knead the biscuits on a floured surface, roll out, then lightly stamp out biscuits with a round cutter. Line them in a skillet or on a baking sheet.

cutting out biscuits
Emily Laurae

Bake these at 400°F until golden brown on top (about 15-20 minutes).

Don't forget to brush them with melted butter once they are out of the oven to help give them a heavenly golden glow!

angel biscuits
Emily Laurae

The Best Ways to Serve Angel Biscuits

Nearly any dish you make could pair well with these glorious biscuits. They complement savory foods for breakfast or dinner and are enjoyable with a favorite jam or preserves.

In other words, any place you would typically add a roll or a biscuit, these would be a perfect fit.

Can I Make These Ahead of Time?

Absolutely! This biscuit dough can be made in advance and kept in the refrigerator for up to 5 days before rolling them out and baking. You could even go a step further by having them prepared to bake in a skillet or sheet pan and throw them in the oven at the last minute. This is a perfect recipe to keep handy for large gatherings when you want to stagger your kitchen preparation.

Can I Change Anything in This Recipe?

If you look online at various recipes, you'll find passionate bakers who swear by White Lily flour for making angel biscuits. This soft winter wheat flour is a tried-and-true ingredient for many bakers, especially Southerners, so if you're looking to make these as traditional as possible, consider using that flour instead of a generic all-purpose.

Another popular substitution would be swapping out the shortening and using only butter for the recipe. This is an easy replacement—use an equal amount of butter for the shortening.

Helpful Tips and Insights

After you've rolled out your dough and are about to cut out your biscuits, dip the cutter in flour first. This simple step will help keep the biscuit dough from sticking to the edge and will continue to give you clean cuts every time.

As noted in the instructions, it also helps to keep the sides of the biscuits close together. By doing this, you encourage more consistency as the biscuits bake and rise.

Editorial contributions by Nik Pugmire.


  • ½ cup warm water (100°F to 110°F)

  • 1 (¼-oz.) pkg. active dry yeast (2 ¼ tsp.)

  • 1 teaspoon plus 3 Tbsp. granulated sugar, divided

  • 5 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 ½ teaspoons table salt

  • 1 teaspoon baking soda

  • ½ cup cold salted butter, cubed

  • ½ cup shortening, cubed

  • 2 cups whole buttermilk

  • ¼ cup butter, melted and divided


  1. Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.

  2. Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.

  3. Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a ½-inch-thick circle, and fold in half; repeat. Gently roll to 1⁄2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 10-inch skillet, place remaining biscuits on a baking sheet.) Brush biscuits with 2 Tbsp. of the melted butter.

  4. Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.

Updated by
Nik Pugmire
Nik Pugmire

Nik Pugmire is a reputable pastry chef, sharing his expertise gained from personal experience working in professional pastry kitchens and bakeries for over 15 years. With formal education, practical skills, and a deep passion for culinary arts, he aims to help share that love and knowledge through his writing.

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