These are called “Angel Biscuits” – One bite, and you’ll be in heaven too!

Introduction: Why These Angel Biscuits Are Heavenly

There’s something truly magical about pulling a tray of warm, golden biscuits out of the oven — the aroma of butter and yeast, the tender crumb, the slight sweetness, the warm flicker of a Sunday morning. That feeling is captured beautifully by Angel Biscuits. These aren’t just any biscuits; they’re a hybrid of flaky Southern biscuits and soft yeasted rolls, risen with a combination of leavening agents so they rise tall, stay tender, and deliver a kind of “one‑bite heaven” experience. 🍯

If you’ve been searching for a biscuit recipe that transcends the ordinary — that combines reliability, lightness, and comfort — you’re in the right place. In this article we’ll walk you step‑by‑step through the recipe (based on your ingredient list and instructions), explore the history behind these beloved biscuits, share expert chef tips, highlight health & safety considerations, provide a detailed nutrition table, include internal links for further reading, and answer the most commonly asked questions. So grab your apron, preheat the oven, and let’s get started!

Hook: The Taste That Takes Flight

Imagine slicing one of these biscuits open just moments after baking. Steam rises, the crumb is pillowy but structured, you spread a little butter or honey, and the first bite melts — light, warm, comforting. The texture almost makes you feel like you’re floating. That’s why these biscuits earned the name “angel” biscuits. Some say it’s because the split biscuit resembles angel wings; others because the lightness evokes heaven‑sent flavour. :contentReference[oaicite:0]{index=0}

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What Are Angel Biscuits? A Little History

Before we dive into the recipe, it’s helpful to know where these biscuits came from and what makes them so uniquely good.

Angel Biscuits emerged as a distinct recipe type in the American South, combining three different leavening agents — yeast, baking soda, and baking powder — to create a hybrid of a roll and a biscuit. According to baking historians, the first mention of them appears around 1950, though the exact origin is debated. :contentReference[oaicite:1]{index=1}

One article from Southern Living (Dec 2024) highlights that these biscuits were staples at Southern potlucks and church lunches long before they became more widely known across the U.S. :contentReference[oaicite:3]{index=3}

Their distinctive texture — tall, airy, and soft yet flaky — comes from the interplay of yeast (which gives flavour and yeast‑bread texture) and chemical leaveners (for immediate lift). :contentReference[oaicite:4]{index=4} Because of this, many home‑bakers consider them “foolproof” compared to traditional drop biscuits. :contentReference[oaicite:5]{index=5}

Why the “angel” name? Some believe it refers to their heavenly taste; others to the appearance of the split‑open biscuit looking like wings. :contentReference[oaicite:6]{index=6}

In short: these biscuits bring together comfort, ease and lift — ideal for when you want something special but not overly complicated.

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Ingredients & Preparation Overview

Ingredients

• All‑purpose flour: 5 cups
• Sugar: ¼ cup
• Baking soda: 1 teaspoon
• Baking powder: 3 teaspoons
• Salt: 2 teaspoons
• Active dry yeast: 1 package (¼ ounce)
• Warm water (110‑115 °F or ~43‑46 °C): ¼ cup
• Shortening: 1 cup
• Buttermilk: 2 cups
• Melted butter: for brushing the tops after baking

Step‑by‑Step Instructions

1. Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
2. Activate yeast: In a small bowl, dissolve the yeast in warm water (110‑115°F) and let it sit until it starts to foam (about 5 minutes). This ensures the yeast is alive and active.
3. Cut in shortening: Using a pastry cutter (or your fingers), cut the shortening into the flour mixture until the mixture resembles coarse crumbs — pea‑sized pieces and slightly larger.
4. Add wet ingredients: Stir the yeast mixture and the buttermilk into the flour‑shortening mixture until all of the ingredients are well combined. The dough should be sticky and soft. Do not over‑knead.
5. Knead & shape: Turn the dough out onto a well‑floured surface and knead gently for a minute or two — just until the dough comes together. Roll the dough to about ½‑inch thickness and cut with a biscuit cutter (or shape as desired). Some versions are square instead of round for ease. :contentReference[oaicite:7]{index=7}
6. Rise: Place the cut biscuits on a greased or parchment‑lined baking sheet, cover with a clean cloth, and let them rise in a warm place for about 30 minutes (or until nearly doubled in size). The yeast is doing its work even if there is not a dramatic rise.
7. Bake: Preheat your oven to 400 °F (≈ 200 °C). Bake the biscuits for 12‑15 minutes (or as your version instructs) until they’re golden brown on top. In some older versions, the temp is 400°F and the time 15 minutes. :contentReference[oaicite:8]{index=8}
8. Serve: Immediately after removing from the oven, brush the tops of the biscuits with melted butter. Serve warm. The split biscuit may look like wings if you open it — a visual for the “angel” name. Enjoy with butter, jam, honey, or alongside your meal.

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Chef’s Tips from the Kitchen

To make the most of your Angel Biscuits and ensure consistent success, here are some insights from baking professionals and home‑style chefs.

• Use active fresh yeast: Make sure your yeast is fresh. If it doesn’t foam in warm water, it may be inactive. A weak rise will lead to denser biscuits.
• Temperature matters: Warm water (~110‑115 °F) activates yeast without killing it. The buttermilk should be cool or room temperature to avoid shocking the yeast or melting the fat prematurely.
• Cut in shortening thoroughly: The use of shortening (rather than all butter) helps maintain solid fat pieces that melt slowly, giving lift and flaky layers. Some testers noted that shortening yields higher rise. :contentReference[oaicite:9]{index=9}
• Don’t over‑knead: Kneading briefly keeps the dough tender. Over‑working gluten will toughen the biscuit texture and reduce the airy lift from yeast and chemical leavening.
• Allow rest time for rise: Even if you don’t see huge visible rise, the resting period helps the yeast work and the chemical leaveners begin reacting — it sets you up for a taller biscuit. :contentReference[oaicite:10]{index=10}
• Brush with butter immediately: Brushing melted butter on top while hot gives beautiful sheen, flavour and helps keep the tops soft rather than drying out.
• Use proper baking sheet and spacing: For best results, leave some space between biscuits so they brown evenly and edges don’t steam. A pre‑heated oven at 400 °F gives good rapid rise and golden finish.
• Try squares if you’d like: Many home versions of Angel Biscuits cut the dough into squares rather than rounds for simplicity and fewer scraps. :contentReference[oaicite:11]{index=11}

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Health & Safety Considerations 🧂

While these biscuits deliver comfort and flavour, it’s important to keep health and kitchen safety in mind. Here are some practical notes:

• Allergens: The recipe uses all‑purpose flour (wheat gluten), shortening (often vegetable but check if animal‑based), and buttermilk (dairy). If serving someone with allergies (gluten, dairy) or dietary restrictions—look into alternatives (gluten‑free flour blend, dairy substitute, vegetable‑only fat).
• Kitchen safety: When measuring warm water, ensure it is truly ~110‑115 °F and not hotter — water too hot can kill yeast. Use a thermometer if unsure. Also, cutting dough and handling baking sheets from hot oven warrants oven mitts and stable surfaces.
• Portion control: These biscuits are rich in flour, butter/fat (via shortening), sugar and buttermilk — making them higher calorie than plain unsweetened bread. Enjoy in moderation as part of balanced meals. You may pair them with lean protein or vegetables to round out the plate.
• Storing & freshness: These biscuits are best on day of baking while still fresh. Because of yeast and chemical leaveners, the texture is optimal early. Store leftovers in an airtight container; they can dry out more quickly than simpler biscuits. For best flavour, re‑heat gently in a warm oven (325 °F) for a few minutes rather than microwave to retain texture.
• Substitution/variation tips:
  • If you reduce sugar slightly (e.g., 2–3 Tbsp instead of ¼‑cup) the biscuits will still rise well and be less sweet — good if using as a side for savoury meals.
  • If you prefer part‑butter/part‑shortening for flavour, you may smooth flavour at cost of slightly less lift — test your preferred balance in one tray.
  • If you use low‑fat buttermilk or a dairy‑free substitute, expect some change in texture but the yeast + chemical leaven combo still gives lift.

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Nutrition & Health Benefits Table

Here’s an approximate nutrition breakdown **per biscuit** (assuming 12 biscuits from the recipe) and key benefit notes. Values are estimates and will vary depending on exact ingredients, size, and portion.

While these biscuits aren’t a “health food”, they are an excellent comfort bread with texture and flavour — especially when balanced by nutritious sides like lean protein, fruit, and vegetables. If you’d like a slightly lighter version, you could reduce the shortening fraction (replace some with butter or even a lighter fat) or add whole‑wheat flour (reduce part of the all‑purpose) though you’ll want to test for lift and texture changes.

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Why These Biscuits Are Worth Making — and When to Serve Them

There are so many reasons to add these Angel Biscuits to your baking repertoire:

• Reliable rise and texture: Because they use yeast + baking powder + baking soda, they tend to be more forgiving than standard drop biscuits. Many home‑bakers appreciate this “foolproof” nature. :contentReference[oaicite:12]{index=12}
• Light, fluffy yet satisfying: They strike a balance between soft dinner roll and flaky biscuit — ideal if you want something special but accessible.
• Versatility: Serve them for breakfast with butter & honey, as part of a brunch spread with eggs/sausage/fruit, as a side with supper (roast chicken, greens), or as snack with jam or fresh butter.
• Make‑ahead friendly: Some versions of the recipe allow you to refrigerate dough ahead of time and cut/bake later. :contentReference[oaicite:13]{index=13}
• Great for gatherings: Because of their size and appeal, they shine at potlucks, church lunches, holiday meals — they tend to vanish quickly. :contentReference[oaicite:14]{index=14}

Serving suggestion: Serve hot or warm, immediately brushed with melted butter. Pair with thing like honey‑butter, jam, sausage gravy (for a Southern twist), or use to make mini sandwich sliders (turkey, ham, cheese) for a fun twist.

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Internal Links for Further Reading

If you’d like to explore more about biscuit recipes, Southern breads, or baking techniques, here are a couple of useful resources: Biscuit & Bread Recipes and Yeast Bread & Leavening Techniques at our site. These articles build upon the methods used in this recipe and can help you customise flavour, texture and making‑ahead strategies.

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Frequently Asked Questions (FAQs)

1. Why do these biscuits use yeast *and* baking powder/soda?
   The yeast provides flavour and a bread‑roll style lift while the baking powder/soda provide quick action and additional rise. The combination results in the distinctive tall, airy yet tender structure of Angel Biscuits. :contentReference[oaicite:15]{index=15}
2. Can I use just one leavening agent (only baking powder or only yeast)?
   You *could*, but you will likely lose something of the characteristic texture. If you omit the yeast, you’ll get a more standard biscuit/platter. If you omit the chemical leaveners, the rise may be slower and the texture may be more roll‑like. Using all three gives the hybrid effect.
3. Can I replace the shortening with butter?
   Yes, you can replace some (or all) shortening with butter for flavour, but bear in mind the rise may slightly decrease. Some bakers report that shortening helps maintain solid fat pieces longer thereby improving lift. :contentReference[oaicite:16]{index=16}
4. Do I have to let the biscuits rise before baking?
   Yes — giving the shaped biscuits a rest/rise allows the yeast to work and the dough to develop internal structure. Even if you don’t see dramatic height increase, the internal rise and chemical action is going on. Skipping this may reduce height and tenderness.
5. Can I prepare the dough ahead of time?
   Yes — some versions of Angel Biscuits allow for refrigeration of dough for up to several days, then shape and bake when ready. :contentReference[oaicite:17]{index=17}
6. Why are mine turning out dense rather than tall and airy?
   Potential reasons:
   • Inactive yeast (check with foaming test).
   • Too much flour or too heavy kneading — over‑working gluten will make tougher biscuits.
   • Shortening/fat too warm or melted before baking, reducing lift.
   • Oven temperature too low or baking time too short.

   Make sure to follow temperatures, knead gently, and use the proper combination of leavenings.

7. Can I substitute buttermilk with regular milk + vinegar/lemon juice?
   Yes — you can make a buttermilk substitute by adding 1 Tbsp vinegar or lemon juice to 1 cup of milk and letting it stand 5 minutes. However, authentic buttermilk adds subtle tang and interacts well with baking soda/powder. If you use substitute, you may notice slightly different flavour or texture.
8. How should I cut the biscuits — rounds or squares?
   Both are common. Traditional biscuit cutters produce rounds. However many home versions of Angel Biscuits cut squares (ease, less waste, fewer scraps) with equally good results. :contentReference[oaicite:18]{index=18}
9. What size should I make them and how many will the recipe yield?
   With 5 cups flour and other ingredients, the yield depends on cutter size. If you use a 2¼‑inch round cutter you may get ~14‑16 biscuits; if you cut larger rounds or squares you will get fewer. Adjust baking sheet space accordingly. The key is not to crowd them so they rise upward rather than sideways.
10. How do I store leftovers and re‑heat so they stay fresh?
    Store cooled biscuits in an airtight container at room temperature for up to 1 day, or refrigerate for up to 2‑3 days. To re‑heat, pre‑heat oven to ~325‑350 °F and warm biscuits in foil for ~5‑8 minutes so they regain that freshly‑baked texture (instead of microwave which may make them chewy).

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Final Thoughts

Angel Biscuits deserve your attention — they bring together ease, texture, lift, and flavour in a way that’s both comforting and just a little elevated. Whether you make them for a Sunday brunch, a family supper, or just because you want a “one‑bite heaven” moment, they’ll deliver.

Remember to treat the dough with care — don’t over‑knead, respect the rise, use good ingredients, and brush the tops with melted butter for that golden‑shine finish. Pair them with something bright (fresh fruit, greens) or savoury (eggs, sausage, roast vegetables) to round out your meal.

Finally, share them. Good biscuits are meant to be enjoyed with good company. Serve warm, fresh, and watch them disappear. 😊

Happy baking — and may your final bite be angelic! 🕊️👩‍🍳