Angel Biscuits are a delightful cross between tender biscuits and yeast rolls. They bake up as light and pillowy as angel wings.
These old-fashioned biscuits are also called Bride’s Biscuits because they are so foolproof, even a novice baker can execute them successfully.
Angel Biscuits are a hydrid between biscuits and rolls and contain both yeast as well as baking powder and baking soda.
What’s to Love About Angel Biscuits?
- They are foolproof and rise every time.
- The dough can be refrigerated for up to a week so you can prepare the dough ahead of time for a special occasion or you can bake small batches of biscuits as you need them.
- Angel Biscuits go well with any meal. They can be served with butter, honey, or jam and they make great ham biscuits.
- They freeze well. To do so, go ahead and bake them, let them cool, wrap them tightly and freeze.
Angel Biscuits are wonderfully light with a hint of sweetness and they taste divine slathered with butter.
Tips for Making:
- Plan ahead to make these biscuits. The dough needs to spend at least 2 hours in the refrigerator before you roll it out. The dough will be wet and sticky when you first make it, but much easier to work with after it has been refrigerated.
- I use self-rising White Lily flour for this recipe. Made from soft winter wheat that is low in protein, it produces super tender and light baked goods. It is more similar to cake flour than all-purpose flour. You can use self-rising all-purpose flour but you will need to reduce the flour amount by 1/4 cup.
More Southern Biscuit Recipes:
- Cathead Biscuits
- 3-Ingredient Buttermilk Biscuits
- Skillet Snickerdoodle Biscuits
- Red Lobster Biscuits
- Bacon Cheddar Biscuits
- 1/2 cup warm water, 100 to 110 degrees
- 1 (1/4-ounce) packet active dry yeast
- 1 teaspoon sugar
- 5 1/2 cups White Lilly Self-Rising Flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold shortening, cubed
- 2 cups buttermilk
- 1/4 cup butter, melted
- Stir together warm water, yeast, and 1 teaspoon sugar in a small bowl. Let sit 5 minutes.
- Stir together flour, 1/4 cup sugar, and salt in a large bowl.
- Cut butter and shortening into the flour mixture with a pastry blender or 2 forks until crumbly.
- Add yeast mixture and buttermilk to flour mixture. Stir together just until dry ingredients are moistened.
- Cover bowl with plastic wrap and refrigerate for 2 hours up to 5 days.
- Preheat oven to 400 degrees.
- Turn dough out onto a floured surface. Knead 3 or 4 times. If too sticky sprinkle some more flour on top as you knead it.
- Roll dough into a 3/4-inch thick circle. Fold dough in half and roll out. Repeat. Roll dough into a 3/4-inch circle.
- Cut biscuits out with a 2 1/2-inch or 3-inch biscuit cutter.
- Place biscuits in a greased 10 or 12-inch cast iron pan so that their sides touch. Or you can use a baking sheet lined with parchment paper. Brush biscuits with half of the melted butter.
- Bake 15 to 20 minutes or until golden brown.
- Brush with remaining melted butter and serve.
Recipe adapted from Southern Living
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