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Angel Biscuits

User Rating 4.5 Star Rating (9 Reviews)


Angel Biscuits

Angel Biscuits

Photo: Diana Rattray
The yeast makes these popular biscuits lighter than most, and the flavor is wonderful.


  • 1 package active dry yeast (about .25 ounce)
  • 1/4 cup warm water, about 110° F.
  • 2 cups warmed buttermilk, about 110° F.
  • 5 to 5 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 3/4 cup chilled shortening
  • 4 tablespoons chilled butter
  • melted butter


Dissolve the yeast in the 1/4 cup of warm water. Set aside.

In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
question about angel biscuit recipe, Member mkowalski

The list of ingrediants call for 4 T chilled butter. The preparation paragraph never refers to those 4 T. I assume that it goes in with the chilled shortening, but I did not put in, as I was reading instructions which never mentioned butter, other than to brush tops with after baking. Could someone clarify for me? I'm not done yet with baking, so don't know how they are going to turn out.

9 out of 11 people found this helpful.

See all 9 reviews

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