These delicious Angel Biscuits are like a wonderful mashup of a dinner roll and a buttermilk biscuit. They’re made with three leavening agents — yeast, baking powder and baking soda–to create airy biscuits as light and fluffy as an angel’s wings.

Three baked angel biscuits stacked on top of each other, on a baking sheet with more biscuits.

One of my favorite things about Angel Biscuits is the dough will keep in the fridge for up to one week, so you can make freshly baked biscuits without any mess! (Think Christmas morning, entertaining guests, or just busy mornings where you want something warm and delicious, without the work!)

I have a deep love for all bread-y carbs, but particularly homemade rolls and buttermilk biscuits, so I can tell you these Angel Biscuits are complete HEAVEN! Enjoy them plain with almost any main or side dish, use them in your next breakfast sandwich, with a side of soup, or spoon my favorite sausage gravy or hamburger gravy right on top.

How to make Angel Biscuits :

In a large mixing bowl or stand mixer stir together yeast, flour, baking powder, baking soda, salt and sugar. Cut in the butter or shortening until the mixture resembles coarse crumbs. 

Stir in the water and buttermilk until smooth. Turn onto a floured surface and knead a few times. At this point you can roll out and cut the biscuits, or refrigerate the dough in a covered container for 1-3 days.

Two process photos for making angel biscuits dough including cutting butter into flour mixture then adding buttermilk.

Roll out the dough to about ½ inch thick. I usually just use my hands to press the dough out into a square (½ inch thick) then I cut the square into 16 pieces. Combine the corner pieces together, to make about 14 even sized biscuits. I find this faster and easier than cutting out with a round biscuits cutter, but either method works great!

Dough for angel biscuits cut into pieces.

Preheat oven to 425 degrees F. Place cut out biscuits in buttered cast iron pan, or a parchment-lined baking sheet. Brush the tops of the biscuits with melted butter. Cover lightly with plastic wrap and allow to rest for 30 minutes. Uncover biscuits and bake for about 13-18 minutes, until golden brown. 

Side by side photos of Angel Biscuits in a cast iron pan, and on a parchment-lined baking tray.

Make-Ahead and Freezing Instructions:

To make ahead: Angel biscuit dough will keep, covered well, in the refrigerator for 1-3 days before resuming with cutting and baking.

To Freeze: Dough for Angel Biscuits can be wrapped up and stored in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then form and bake as directed. Baked and cooled biscuits can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and rewarm for a few seconds in the microwave.

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Recipe

Three baked angel biscuits stacked on top of each other, on a baking sheet with more biscuits.
Prep 15 mins
Cook 15 mins
Resting time 30 mins
Total 1 hr
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Ingredients
  

  • 2 teaspoons instant yeast
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 Tablespoons sugar
  • 1/2 cup cold butter or shortening , cut into pieces
  • 1 cup buttermilk
  • 1/4 cup water
  • 2 tablespoons melted butter

Instructions
 

  • In a large mixing bowl or stand mixer stir together yeast, flour, baking powder, baking soda, salt and sugar. Cut in the butter or shortening until the mixture resembles coarse crumbs.
    Butter being cut into flour with a pastry blender.
  • Stir in the water and buttermilk until smooth. Turn onto a floured surface and knead a few times. At this point you can roll out and cut the biscuits, or refrigerate the dough in a covered container for 1-3 days.
    Angel biscuit dry and wet ingredients in a bowl, ready to mix together.
  • Roll out the dough to about ½ inch thick. I usually just use my hands to press the dough out into a square (½ inch thick) then I cut the square into 16 pieces. I combine the corner pieces together, to make about 14 even sized biscuits. I find this faster and easier than cutting out with a round biscuits cutter, but either method works great!
    Dough for angel biscuits cut into pieces.
  • Place cut out biscuits in buttered cast iron pan, or a parchment-lined baking sheet. Brush the tops of the biscuits with melted butter. Cover lightly with plastic wrap and allow to rest for 30 minutes.
    Side by side photos of Angel Biscuits in a cast iron pan, and on a parchment-lined baking tray.
  • Preheat oven to 425 degrees F. Uncover biscuits and bake for about 13-18 minutes, until golden brown.

Notes

Serve Angel Biscuits with:
Make Ahead Instructions: Angel biscuit dough will keep, covered well, in the refrigerator for 1-3 days before resuming with cutting and baking.
Freezing Instructions: Dough for Angel Biscuits can be wrapped up and stored in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then form and bake as directed. Baked and cooled biscuits can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and rewarm for a few seconds in the microwave.

Nutrition

Calories: 177kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 3gCholesterol: 6mgSodium: 355mgPotassium: 96mgFiber: 1gSugar: 3gVitamin A: 368IUCalcium: 38mgIron: 1mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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