Angel Biscuits

Angel Biscuits Recipe

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ginger skaggs


This biscuit recipe can be made and the dough stored in an airtight container for 3-4 days. Pinch off what you are going to use and return the dough to the refigerator for the next day.


★★★★★ 1 vote

15 Min
15 Min


  • 5 c
  • 3/4 c
    solid shortening
  • 2 c
  • 4 tsp
  • 1 pkg
    active dry yeast
  • 1 tsp
  • 1 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1/4 c
    warm water

How to Make Angel Biscuits


  1. Mix together flour, soda, salt, and baking powder.
  2. Add shortening. Cut into flour mixture until it resembles coarse cornmeal.
  3. Dissolve yeast and sugar in warm water. Add to flour mixture, then add buttermilk. Knead together until dough forms.(I cheat. I use the dough hook on my heavy duty stand mixer.) It will be sticky.
  4. Transfer the amount of dough needed to a floured surface and knead until it reaches an elestic quality.
  5. Roll out to desired thickness and cut biscuits out. Make a ball out of scraps and roll out again and cut biscuits again. Place on a lightly greased pan. Bake at 400 degrees for about 15 minutes or until golden brown.
  6. Remember that the more you roll dough the tougher it gets.

Printable Recipe Card

About Angel Biscuits

Course/Dish: Biscuits

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