Angel Biscuits

These Angel Biscuits give you the best of a biscuit and a dinner roll in one. They’re light, fluffy, and extra tender thanks to a combination of yeast, baking powder, cake flour, and buttermilk. They come together much like a classic biscuit and bake up beautifully puffed and golden in about 30 minutes.

Flaky golden angel biscuits stacked on a wooden serving board

Ingredient Notes

Angel biscuits use a few simple ingredients to create biscuits that are light, tender, and full of that classic buttermilk flavor. Here’s a quick look at what each ingredient does in the recipe.

Quick Rise Yeast – Make sure your yeast is fresh so it proofs properly and gives the biscuits a good rise.
Warm Water – The warm water helps activate the yeast and get it bubbly before adding it to the dough.
All-Purpose Flour – This gives the biscuits structure while keeping the dough easy to work with.
Cake Flour – Cake flour makes the biscuits extra tender and light.
Sugar – Just a little sugar adds a touch of sweetness to the biscuits.
Salt – Salt balances the sweetness and brings out the flavor of the other ingredients.
Baking Powder – Along with the yeast, baking powder gives these biscuits extra lift and helps keep them light.
Vegetable Shortening – Use chilled shortening for the best texture since it helps create soft, tender layers in the biscuits.
Buttermilk – Buttermilk adds a little tang and gives the biscuits their classic flavor and texture.

unbaked biscuits in a parchment paper lines cast iron pan

How to Make Angel Biscuits

Making these Angel Biscuits is simple, even though the dough uses both yeast and traditional biscuit leaveners. Here’s how to make them from start to finish. You’ll find the full recipe with exact measurements in the recipe card below.

Step 1: Prepare the Pan

Preheat your oven to 400°F. Line a baking sheet or cast-iron skillet with parchment paper, then lightly spray it with nonstick cooking spray. Set it aside while you make the dough.

Step 2: Proof the Yeast

In a small bowl, stir the quick-rise yeast and warm water together. Set it aside for a few minutes until the yeast gets foamy.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cake flour, sugar, salt, and baking powder until everything is well combined.

Step 4: Add the Shortening, Yeast, and Buttermilk

Cut the cold shortening into the flour mixture until it looks crumbly and the pieces are about the size of small peas. Pour in the proofed yeast and buttermilk, then stir just until the dough comes together.

Pro Tip: Keep the shortening cold and avoid overmixing the dough. This helps keep the biscuits tender and gives them a nice texture.

Step 5: Roll and Cut the Biscuits

Turn the dough onto a lightly floured surface and gently roll it out to about 1 inch thick. Cut the dough into 8 circles and place them in the prepared pan.

Make-Ahead Tip:
These Angel Biscuits are easy to make ahead and keep in the freezer, so you can have biscuits ready to bake whenever you need them.

Freeze: Prepare and cut the biscuits as directed, then arrange them in a freezer-safe container with space between each one so they don’t stick together. Cover and freeze until ready to bake.

Bake: You can bake the biscuits straight from frozen. Just add about 5 extra minutes to the baking time. Or, thaw them in the refrigerator first and bake as directed.

Step 6: Brush and Bake

Brush the tops with a little milk to help them brown, then bake for 15 to 20 minutes, or until the biscuits are puffed, golden, and cooked through. Serve warm.

Tips for Success

A few small things can make a big difference with Angel Biscuits, especially when it comes to getting that soft, fluffy texture.

Use the right water temperature for the yeast. The water should feel warm, not hot. Water that’s too hot can affect the yeast and keep the biscuits from rising properly.
Don’t twist the biscuit cutter. Press straight down and lift it back up. Twisting the cutter can seal the edges of the dough and keep the biscuits from rising as well.
Handle the scraps as little as possible. Gather and reroll leftover dough gently so the last few biscuits stay as tender as the first ones.
Give the biscuits enough room in the pan. A little space around each biscuit helps the sides bake evenly while still allowing them to puff up.
Watch the biscuits near the end of baking. Since ovens can vary, start checking around the 15-minute mark. They’re ready when the tops are golden and the centers are fully baked.

What to Serve With Angel Biscuits

Angel Biscuits are great with hearty breakfasts, holiday dinners, and comforting soups. These recipes pair especially well with their soft, buttery texture.

Mississippi Pot Roast – The savory gravy and tender beef are especially good with warm biscuits on the side.
Classic Breakfast Casserole – Eggs, sausage, and potatoes make this a hearty breakfast to serve with warm Angel Biscuits.
Chicken Pot Pie Soup – The biscuits are perfect for dipping into the creamy chicken and vegetable soup.
Moist Meatloaf– Serve the biscuits alongside meatloaf for a filling comfort-food dinner.
Creamy Chicken Wild Rice Soup – The tender biscuits are great for soaking up the creamy soup.

Angel Biscuit Toppings & Ideas

Honey Butter – Spread it over warm biscuits for a simple sweet and buttery topping.
Nutella – Adds a sweet, chocolatey spread.
Butter and Honey – A simple topping for warm biscuits.
Breakfast Sandwiches – Split them open and fill with eggs, bacon, sausage, or cheese.

These Angel Biscuits are a great one to keep in your recipe box. Serve them warm with your favorite meal, or save a batch in the freezer for another day. The printable recipe card is below. Have a wonderful day!

These light & fluffy Angel Biscuits are half-biscuit, half-roll! Seriously, the best of both worlds in one tasty package. AND, they are so darn easy to make.

Course Breads, Breakfast

Cuisine American

Keyword angel biscuit recipe, angel biscuits, how to make biscuits

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings biscuits

Calories 263kcal

Author Katie Cooksey

Ingredients

1 envelope quick rise yeast
2 tablespoons warm water
1 3/4 cups all purpose flour
1 cup cake flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/3 cup vegetable shortening chilled
1 cup buttermilk cold

US Customary – Metric

Instructions

Preheat oven to 400°F. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
In a small bowl, stir the yeast and warm water together. Set aside to proof.
In a large bowl, stir all dry ingredients together to combine.
Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
Roll out onto a floured surface and cut into 8 1-inch thick circles. Place into prepared pan.
Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.

Nutrition

Tools You’ll Need

Here are the basic tools that make preparing and shaping these Italian Angel Biscuits simple.

Mixing bowls – Use a large bowl to mix the biscuit dough comfortably without making a mess.
Pastry cutter – Makes it easier to cut the cold shortening into the flour for a crumbly, even mixture.
Rolling pin – Helps roll the dough to an even thickness so the biscuits bake evenly.
Biscuit cutter – Cuts the dough into neat rounds for evenly sized biscuits.
Cast-iron skillet – A great option for baking the biscuits until golden and fluffy.

More Biscuit Recipes to Try!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

Angel Biscuits

Ingredient Notes