Angel Biscuits

Angel Biscuits

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Linda Walter


Angel Biscuits are so named because they rise more than the traditional biscuit due to the addition of yeast. They're lighter and airier--like a roll. Biscuits can be made ahead and frozen. Before freezing biscuits, bake 10 minutes; cool. Place biscuits in freezer bags, and freeze. To prepare biscuits for serving, remove from freezer; place biscuits on lightly greased baking sheets, and let thaw. Bake at 450 degrees for 5 minutes or until thoroughly heated.


★★★★★ 2 votes

makes 2 dozen
20 Min
45 Min


  • ·
    2 packages dry yeast
  • ·
    1/4 cup warm water (105 degrees to 115
  • ·
    2 cups buttermilk
  • ·
    5 cups all-purpose flour
  • ·
    1/4 cup sugar
  • ·
    1 tablespoon baking powder
  • ·
    1 teaspoon baking soda
  • ·
    1 teaspoon salt
  • ·
    1 cup shortening

How to Make Angel Biscuits


  1. Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside.
  2. Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
  3. Roll dough to 1/2-inch thickness; cut with a 2-1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450 degrees for 10 to 12 minutes or until browned.

Printable Recipe Card

About Angel Biscuits

Course/Dish: Biscuits

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