Angel Biscuits
Try angel biscuits for a perfect blend of fluffy dinner rolls and buttery Southern biscuits. Easy to make and delicious!
Angel biscuits are the best of both biscuit and roll worlds—soft and fluffy like yeast rolls, but rich and tender like a classic Southern biscuit. Thanks to a trifecta of leaveners (yeast, baking powder, and baking soda), these biscuits puff up beautifully and bake to a golden, pillowy finish.
I like to mix the dough in a food processor for speed, then bake it in a cast-iron skillet for a crisp bottom and soft interior. But they’re just as good baked on a parchment-lined baking sheet. Either way, they’re easy, versatile, and guaranteed to be devoured.
Why You’ll Like Them
The best of both worlds. The biscuits are fluffy and buttery like a cross between Southern biscuits and dinner rolls.
Quick and easy to make. Just a few simple ingredients and minimal fuss.
Versatile for any meal. Serve with dinner, use for sandwiches, or enjoy with jam for breakfast.
Freezer-friendly. Make ahead and freeze unbaked or baked for easy reheating.
Ingredient Notes
- Yeast: Active dry yeast gives the biscuits extra lift and fluffiness—be sure it’s fresh.
- Buttermilk: Adds tang and tenderness to the dough. Cold buttermilk helps create flaky layers.
- Butter: Use cold, cubed unsalted butter for the flakiest texture.
- Leavening trio: Baking powder, baking soda, and yeast work together for rise and softness.
- Flour: All-purpose flour keeps the texture light but structured.
How to Make Them
- Start by mixing the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a food processor or large bowl. Pulse or cut in the cold butter until the mixture resembles coarse crumbs.
- Dissolve the yeast in warm water and add to the dry mixture along with the cold buttermilk. Mix just until the dough comes together, then turn it out onto a floured surface and knead gently a few times.
- Roll the dough about 1 inch thick and cut with a biscuit cutter. Arrange the biscuits close together in a cast iron skillet or on a parchment-lined baking sheet. Cover and let rise in a warm spot for about 1 hour.
- Brush with cream or butter and bake in a hot oven until golden brown and fluffy.
Variations
- Cheese and Chive: Add 1 cup shredded sharp cheddar and 2 tablespoons chopped chives before adding the buttermilk.
- Honey Butter Glaze: Mix 2 tablespoons of honey with a tablespoon of melted butter and brush a little on the biscuits as soon as they come out of the oven.
- Garlic Herb: Add 1 teaspoon garlic powder and 1 tablespoon chopped herbs (like rosemary or thyme) to the dry ingredients.
- Sweet Biscuits: Increase sugar to 1/4 cup and serve with jam or fruit.
Ways to Use Leftover Biscuits
- Breakfast Sandwiches: Slice biscuits in half and stuff them with eggs, cheese, and sausage or bacon. Wrap in foil and reheat in the oven or toaster oven.
- Biscuit Croutons: Cube and toast leftover biscuits with a bit of olive oil or butter for crunchy croutons. Great on salads or soups.
- Biscuit Bread Pudding: Make a savory version with cheese, herbs, and eggs—or go sweet with a custard base, cinnamon, and berries.
- Biscuit Cobbler Topping: Crumble biscuits over fruit (like peaches or berries), add a sprinkle of sugar, and bake until bubbling and golden.
- Mini Biscuit Sliders: Use small biscuits for pulled pork, fried chicken, or ham sliders.
- Biscuit & Gravy Bake: Chop biscuits into pieces and layer in a baking dish with sausage gravy. Bake until bubbly and hot.
Angel Biscuits
Ingredients
- 1 package active dry yeast, 2 1/4 teaspoons
- 2 tablespoons warm water, around 105 to 110 F
- 2 3/4 cups all-purpose flour, 348 grams
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt, I use fine sea salt
- 5 ounces unsalted butter, cold, cut into cubes
- 1 cup buttermilk, cold
- 1 tablespoon heavy cream, or melted butter
Instructions
- Combine the dry ingredients: In the bowl of the food processor, add the flour, sugar, baking powder, baking soda, and salt. Pulse a few times to mix.
- Add the butter: Scatter the cold cubed butter over the flour mixture. Pulse in short bursts—about 8 to 10 times—until the mixture resembles coarse crumbs. Be careful not to over-process; visible small bits of butter are what you want.
- Add liquids: Pour in the cold buttermilk and the yeast mixture. Pulse just until the dough starts to come together and form clumps.
- Roll the dough and cut the biscuits: Turn out onto a floured surface and knead gently a few times until it comes together. Roll the dough to 1 inch thick and cut using a 2 to 2 1/2-inch round cutter. Place the biscuits close together in a 10-inch skillet or on a parchment-lined baking sheet.
- Let rise: Cover with a towel and let them rise in a warm place for 1 hour. Preheat oven to 400°F. Brush the tops with cream or melted butter.
- Bake: Transfer to the oven and bake for 10 to 12 minutes or until golden brown.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
