Angel Biscuits

A plate of angel biscuits with butter and honey

Print Recipe

5 from 3 votes

Half fluffy buttermilk biscuit and half light yeast roll, and 100% terrific!

Prep Time15

Cook Time15

Refrigerated rise time12

Total Time12 30

Course: Bread

Cuisine: American

Keyword: biscuits, Bread, roll

Servings:

Calories: 141kcal

Author: Tricia

Ingredients

¼ cup warm water (100-105 degrees)
2 teaspoons granulated sugar
2 ¼ teaspoons active dry yeast (0.25 ounces or 1 package)
2 ½ cups all-purpose flour (334g)
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup vegetable shortening (48g)
4 tablespoons unsalted butter room temperature (2oz or ¼ cup)
1 cup buttermilk full-fat, well shaken (8 ounces)

Instructions

Pour the warm water into a small bowl. Add the sugar and stir to dissolve. Sprinkle the yeast over the water and set aside to until bloomed and foamy, about 5 to 10 minutes.
In a large mixing bowl sift or whisk together the flour, baking soda, baking powder and salt. Cut in shortening and butter using a pastry blender until only small pea size pieces remain. Add the buttermilk and yeast mixture. Stir with a spatula until blended and no dry flour remains.
Cover the bowl with plastic wrap and refrigerate overnight.

To bake:

Line a baking sheet with parchment paper and set aside. Preheat oven to 375°F.
Roll the dough out on a lightly floured clean work surface to a ½-inch thick circle. Cut rounds using a 2 ½-inch sharp biscuit cutter dipped in flour. Place the biscuits on the prepared baking sheet.
Gather any remaining dough scraps, gently re-roll and cut the remaining biscuits. Using your thumb gently press down on the center of each biscuit to create a slight dip. This will help the biscuits rise straight up while they’re baked.
Place the un-baked biscuits in a warm location to rise for 10 to 15 minutes (but no more) before baking.
Bake the biscuits for 10-15 minutes (depending on size) or until golden brown. Brush the tops with melted butter, if desired, and serve immediately.

Notes

This recipe can be made with all-shortening (1/2 cup) in place of the butter as written in the original recipe. We prefer half-butter and half-shortening and find an all-butter version to be a bit heavy.
Angel biscuits are best served the day they're made.
Don’t allow the unbaked biscuits to rise too much before baking. They'll over-prove and fall after baking.
If making Angel Biscuits for an event later in the day, skip brushing on melted butter at the end.
Angel Biscuits can also be baked in a cast iron skillet

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition