📝 About This Recipe
Often described as the 'love child' of a buttery buttermilk biscuit and a soft yeast roll, Angel Biscuits are a legendary staple of Southern heritage cooking. These rolls are uniquely leavened three ways—with yeast, baking powder, and baking soda—resulting in a cloud-like texture that is impossibly light yet decadently flaky. Perfect for those who can't decide between a dinner roll and a biscuit, they offer a subtle tang and a golden, buttery crust that melts in your mouth.
🥗 Ingredients
The Yeast Bloom
- 1 packet Active dry yeast (approx. 2 1/4 tsp)
- 1/4 cup Warm water (between 105°F and 110°F)
- 1 teaspoon Granulated sugar (to feed the yeast)
Dry Ingredients
- 5 cups All-purpose flour (sifted, plus extra for dusting)
- 1/4 cup Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 1/2 teaspoons Fine sea salt
Fats and Liquids
- 3/4 cup Unsalted butter (cold, cubed into small pieces)
- 1/4 cup Vegetable shortening (chilled)
- 2 cups Buttermilk (cold, full-fat preferred)
The Finish
- 3 tablespoons Unsalted butter (melted, for brushing after baking)
- 1 pinch Flaky sea salt (optional garnish)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, 1 teaspoon of sugar, and the yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In a very large mixing bowl, whisk together the 5 cups of flour, the remaining 1/4 cup of sugar, baking powder, baking soda, and salt until thoroughly combined.
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3
Add the cold cubed butter and chilled shortening to the flour mixture. Use a pastry cutter or two knives to cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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4
Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture and the cold buttermilk.
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5
Using a large wooden spoon or a sturdy spatula, gently stir the mixture from the outside in until a soft, shaggy dough forms. Do not overmix; it should be slightly sticky.
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6
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest in a warm, draft-free spot for 30-60 minutes. This allows the yeast to begin its work and the flour to hydrate.
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7
Preheat your oven to 400°F (200°C) and lightly grease two baking sheets or line them with parchment paper.
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8
Turn the dough out onto a well-floured surface. Gently fold the dough over itself 3 or 4 times to create layers, but do not knead it like bread dough.
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9
Pat the dough out with your hands to a thickness of about 3/4 inch. Avoid using a rolling pin, which can compress the delicate air pockets.
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10
Using a 2 1/2-inch biscuit cutter, cut out rounds by pressing straight down—never twist the cutter, as this seals the edges and prevents the biscuits from rising high.
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11
Place the biscuits on the prepared baking sheets, spaced about 1 inch apart for crisp edges, or touching for softer, taller sides.
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12
Bake for 12-15 minutes, or until the tops are a beautiful light golden brown and the biscuits have puffed up significantly.
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13
Immediately upon removing from the oven, brush the tops generously with the melted butter and sprinkle with a tiny bit of flaky salt if desired.
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14
Allow to cool for just a few minutes on a wire rack before serving warm.
💡 Chef's Tips
Always use cold fats; the steam created by melting butter in the oven is what creates the flaky layers. If you have time, you can refrigerate the dough for up to 3 days before baking; the flavor actually improves with a slow ferment. Avoid over-handling the dough with warm hands, as this will melt the butter and lead to a dense biscuit. When cutting the biscuits, dip your cutter in flour between every single cut to prevent sticking.
🍽️ Serving Suggestions
Serve warm with honey butter and high-quality blackberry jam for a classic breakfast. Split them open and fill with crispy fried chicken and a drizzle of hot honey. Use as the base for a decadent biscuits and gravy platter with spicy sausage gravy. Pair with a hot cup of chicory coffee or a tall glass of iced sweet tea. These make excellent sliders for leftover holiday ham and sharp cheddar cheese.