Thursday, December 16, 2021

Angel Biscuits Recipe


    Angel biscuits are a cross between a hot roll and a biscuit.  They turn out super soft and airy and pretty much melt in your mouth. They get their name because they taste as if they were sent down from heaven because they taste so good.  Because this recipe uses 3 different leavening ingredients (yeast, baking powder and baking soda) they turn out super fluffy, flaky and divine.  The recipe is nearly fool proof so even if you can never get biscuits to turn out right, you can have confidence in this one.  


  • 2 ½ cups all-purpose flour
  • 1 c. buttermilk
  • ¼ c. butter flavored shortening (can use plain if you don’t have butter flavored)
  • 1 pkg. instant yeast (or 2 ¼ tsp.)
  • 4 T. butter
  • 3 T. granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda


Place the flour, shortening and butter into the freezer for about 10 minutes so they will be really cold.  I also like to place my mixing bowl into the freezer or refrigerator too. 

 In a large mixing bowl, whisk together the flour, yeast, sugar, baking powder and baking soda.

 Cut the butter into small pieces and add it and the cold shortening into the flour mixture.   Use your fingers to mix it all together.  Using your fingers works best but you can use a pastry knife instead. Keep crumbling the ingredients together until just pea sized pieces of the butter remain. 

 Add in the buttermilk and stir just until it is combined.  Do not over work it. Place the mixing bowl with the dough into the refrigerator or freezer for about 10 minutes to become cool again.

 Gently pour out the mixture onto a floured surface and gently pat the dough out into a square that is just about an inch thick.  Fold the square in half and gently pat again. Turn the dough and fold in half again and pat out again until it is one inch thick.

 Use a 2” or 2 ¼” biscuit cutter and dip it in flour and then cut out the biscuits. Push straight down and then up without twisting.  Twisting will cause the dough to seal on the outside edges which will prevent the dough from rising so your biscuits will not be as tall and fluffy as you want.

 Place the biscuits in a buttered cast iron skillet or a parchment lined baking sheet.  Cover with a light towel and place in a warm area for 30-60 minutes.

 Preheat your oven to 425 degrees.  Brush melted butter over the biscuits and then bake and for 15-17 minutes or until they are golden brown.  Remove and immediately brush the tops again with melted butter. Serve and enjoy. 



 Makes 10-12 biscuits and each biscuit has about 30 grams of carbs.

 These angel biscuits are the perfect side dish for any breakfast or dinner. They go with about anything.  I like to serve them with: chili, steak fingers and gravy, or with some country sausage gravy.



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