Recipe for Angel Biscuits

Angel biscuits are a tasty hybrid of classic and airy, fluffy rolls. They’re buttery, delicate, and highly versatile. Here’s how to make these delectable biscuits at home:


1 packet (2 1/4 teaspoons) dry active yeast

1/4 cup heated water (about 110°F or 45°C)

2 1/2 cups regular flour

Two tbsp granulated sugar

a half teaspoon baking soda

2 tbsp. baking powder

1 teaspoon of salt

1/2 cup cold unsalted butter, sliced into small cubes

1-quart buttermilk


Activate the yeast by combining it with warm water in a small bowl. Allow for 5-10 minutes or until the mixture gets foamy.

Combine the following dry ingredients:

Using a pastry cutter or your fingertips, chop the butter into the flour until it resembles coarse crumbs.

Incorporate the Yeast Mixture:

Pour in the yeast and buttermilk mixture. Stir the dough until it comes together. The dough will be soft and slightly sticky.

Knead and Roll Out: Turn the dough onto a floured surface and gently knead it together a few times. Roll out the dough to a thickness of about 1/2 inch.

Cut Out Biscuits: Cut biscuits from the dough using a round biscuit cutter. Straight down without rotating the cutter, as twisting can cause the biscuits to rise improperly.

First, prepare a baking sheet with parchment paper and place the cut biscuits on it. Allow them to rise for 20-30 minutes, covered with a clean kitchen towel.

Preheat the Oven: During the last few minutes of the biscuit’s rise, preheat your oven to 400°F (200°C).

Bake for 12-15 minutes or until the angel biscuits are golden brown on top.

Remove the biscuits from the oven and cool briefly on a wire rack before serving. Warm, split open, and smeared with butter or jam.