Angel Biscuits

Angel biscuits are soft, fluffy, and light as a cloud. They are a mix of a dinner roll and a classic biscuit, making them perfect for any meal. These biscuits are easy to make, and you don’t need to be an expert baker to get them right. The secret to their fluffiness? They use three types of leaveners: yeast, baking powder, and baking soda.

Even if you’ve never made biscuits before, you can follow this recipe step by step and create delicious, golden biscuits that your family will love.

What Makes Angel Biscuits Special?

Angel biscuits rise extra high because of the three leaveners in the dough. The yeast gives them a light and airy texture, while the baking powder and baking soda help them bake up soft and fluffy. These biscuits are not heavy or dense—they are light and full of flavor.

What You’ll Need to Make Angel Biscuits

You don’t need special ingredients to make these biscuits. All-purpose flour works perfectly, and the other ingredients are things you likely already have in your kitchen.

Can I Skip the Shortening?
Shortening makes the biscuits even softer and lighter. If you don’t want to use it, you can replace it with more butter. The biscuits will still be good, just a little less fluffy.

Do I Need a Cast Iron Skillet?
A cast iron skillet works best for baking these biscuits because it spreads heat evenly. The biscuits bake better and rise higher when they are placed close together in the pan. If you don’t have a cast iron skillet, you can use a cake pan or baking dish instead.

Tips for Making Perfect Angel Biscuits

Be Gentle with the Dough:
Don’t knead or press the dough too hard. Gentle handling keeps the biscuits light and soft.
Don’t Twist the Cutter:
When cutting the biscuits, press straight down with the cutter. Twisting can seal the edges, which stops the biscuits from rising well.
Let the Dough Rest:
After shaping the biscuits, let them rise in the pan for about an hour. This gives the yeast time to work and makes the biscuits fluffier.

Make-Ahead and Storage

Making Ahead:
You can prepare the biscuit dough and cut out the shapes the night before. Cover the biscuits and store them in the fridge. When you’re ready to bake, let them sit at room temperature for one hour before putting them in the oven.

Storing Leftovers:
Keep baked biscuits in an airtight container for up to two days at room temperature. To reheat, warm them in a 350°F oven for 5–10 minutes.

Freezing:
You can freeze baked biscuits for up to one month. When you’re ready to eat, thaw them on the counter and reheat in the oven.

Simple Angel Biscuits

Angel biscuits are a wonderful addition to any meal. They’re easy to make, full of flavor, and sure to impress everyone at the table. Give this recipe a try, and enjoy soft, fluffy biscuits fresh from the oven!

5 from 1 vote

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Course: Bread

Cuisine: American

Prep Time: 20

Cook Time: 16

Rest Time: 1

Total Time: 1 36

Servings: biscuits

Ingredients

4 ½ teaspoons 2 packets active dry yeast
3 tablespoons warm water 110°F
5 cups all-purpose flour
¼ cup sugar
1 ½ teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
½ cup cold butter
½ cup cold shortening
2 cups buttermilk

For Baking:

Extra flour for shaping
3 tablespoons melted butter

Instructions

Activate the Yeast:

In a small bowl, mix the yeast and warm water. Let it sit for 5 minutes until it looks foamy.

Mix the Dry Ingredients:

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

Add the Butter and Shortening:

Cut the butter and shortening into small pieces and mix them into the flour. Use your fingers or a fork to break them up until the mixture looks like coarse crumbs.

Make the Dough:

Add the yeast mixture to the buttermilk, then pour it into the dry ingredients. Mix everything until a soft dough forms. Use your hands to gently knead it until all the flour is combined.

Shape the Dough:

Sprinkle flour on your work surface. Press the dough into a 1-inch thick rectangle. Fold it in half, turn it 90 degrees, and press again. Repeat this step 2 more times to create layers.

Cut the Biscuits:

Use a 2-inch round cutter to cut out biscuits. Don’t twist the cutter—just press straight down. Place the biscuits close together in a buttered cast iron skillet or baking pan.