Of course! Angel Biscuits are a beloved Southern classic, often called “bride’s biscuits” because they’re so foolproof. Their magic comes from the combination of three leavening agents: yeast, baking powder, and baking soda. This gives you the flaky, tender layers of a classic biscuit with the soft, slightly springy texture of a roll.
They are incredibly forgiving and can be made ahead of time, making them perfect for company or holiday meals.
Classic Southern Angel Biscuits
This recipe yields a light, airy, and subtly tangy biscuit that’s perfect with butter, honey, jam, or as a side for any meal.
Yields: About 18-20 biscuits
Prep time: 20 minutes (+1 hour for rising)
Cook time: 10-12 minutes
Ingredients
· 2 ¼ teaspoons (1 packet) active dry yeast
· 2 tablespoons warm water (about 105-115°F / 40-46°C)
· 1 teaspoon granulated sugar
· 5 cups all-purpose flour
· ¼ cup granulated sugar
· 1 tablespoon baking powder
· 1 teaspoon baking soda
· 1 teaspoon salt
· 1 cup (2 sticks) cold unsalted butter, cubed (or ½ cup butter + ½ cup vegetable shortening for ultimate tenderness)
· 2 cups buttermilk, well-shaken
· For topping: 2 tablespoons melted butter
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
- Combine Dry Ingredients: In a very large bowl, whisk together the flour, ¼ cup sugar, baking powder, baking soda, and salt.
- Cut in the Fat: Add the cold, cubed butter (and shortening, if using) to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Combine Wet and Dry: Make a well in the center of the flour mixture. Pour in the foamy yeast and the buttermilk. Use a wooden spoon or a fork to stir until a shaggy, sticky dough just comes together. Do not overmix.
- First Rise (Optional but Recommended): Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest in a warm place for about 1 hour. It may not double in size, but it will become puffy and airy. (This step can be skipped if you’re in a hurry, but it develops flavor and texture.)
- Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about ½-inch to ¾-inch thickness. Use a floured 2-inch or 3-inch biscuit cutter to cut out rounds, pressing straight down without twisting. Twisting seals the edges and prevents a good rise.
- Second Rise: Place the cut biscuits close together on a parchment-lined baking sheet (touching sides will help them rise up tall). Cover lightly with a towel and let them rest for 20-30 minutes. Meanwhile, preheat your oven to 400°F (200°C).
- Bake: Bake for 10-12 minutes, or until the tops are light golden brown.
- Finish and Serve: Immediately upon removing them from the oven, brush the tops with melted butter. Serve warm.
Why These Biscuits Are Special & Key Tips
· The Triple Leavening Power:
· Yeast: Provides a soft, bread-like texture and allows for make-ahead flexibility.
· Baking Powder: Gives the main lift and creates a light, airy crumb.
· Baking Soda: Reacts with the acidic buttermilk for additional tang and tenderness.
· Make-Ahead Dream: This dough can be covered and refrigerated for up to 3 days! Just cut and bake them as you need them. The flavor actually improves with time.
· Keep Everything Cold: For the flakiest layers, your butter and buttermilk should be cold. The cold butter will create steam pockets as it melts in the oven.
· Don’t Overwork the Dough: Handle the dough as little as possible once the liquid is added. Overmixing develops gluten and leads to tough biscuits.
· No Buttermilk? Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a 2-cup measuring cup, then filling it with milk to the 2-cup line. Let it sit for 5 minutes before using.
· Leftovers: Angel biscuits reheat beautifully. Warm them in a 300°F (150°C) oven for 5-10 minutes or for 15-20 seconds in the microwave.
Enjoy your taste of Southern baking heaven! These versatile biscuits are truly angelic.