Fluffy Angel Biscuits
These tender, pillowy Angel Biscuits combine the lightness of yeast rolls with the simplicity of classic biscuits. Perfect for breakfast or dinner!
Fluffy Angel Biscuits
Rated 5.0 stars by 1 users
Category
Bread
Author:
Jessica Cain Montano
Servings
24 biscuits
Prep Time
20 minutes
Cook Time
15 minutes
Light, fluffy, and irresistibly tender, these Angel Biscuits are a beloved Southern classic that bring together the best of both worlds—yeast rolls and buttermilk biscuits. With just the right hint of sweetness and a soft, pillowy texture, they’re perfect for breakfast with jam, as a side for dinner, or simply enjoyed warm from the oven. The dough is easy to make and can be stored in the fridge for up to a week, so you can bake a fresh batch anytime. Whether you're serving guests or keeping it cozy at home, these biscuits are a comforting staple worth keeping on hand.
Ingredients
-
2 packages yeast
-
1/4 cup lukewarm water
-
5 cups self-rising flour
-
1 tsp baking soda
-
1/3 cup sugar
-
1 cup shortening
-
2 cups buttermilk
Directions
In a small bowl, dissolve the yeast in 1/4 cup of lukewarm water.
In a large mixing bowl, combine the self-rising flour, baking soda, and sugar.
Cut in the shortening using a pastry cutter or fork.
Stir in the dissolved yeast and buttermilk until a soft dough forms. The dough will be very soft—this is normal.
Generously flour a clean surface and your hands. Gently turn the dough out onto the floured surface and knead lightly, just enough to make it manageable.
Roll out the dough to about 1/2 inch thickness and cut into desired shapes using a biscuit cutter or knife.
Place the biscuits on an ungreased baking sheet, leaving a little space between each one.
Bake at 400°F on the middle rack for 12–15 minutes, or until golden brown.
Serve warm. Store any unused dough in the refrigerator, tightly covered, for up to 1 week.