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–+ servings
Angel Biscuits
Angel Biscuits are a hybrid between traditional yeast rolls and flaky Southern biscuits, beloved for their tender texture and slight tang from buttermilk. These “heavenly” biscuits rise light and fluffy thanks to a combination of yeast and self-rising flour, making them perfect for breakfast or alongside hearty dinners. This vintage recipe offers flexibility, bake right away or chill overnight for fresh morning biscuits. Their buttery layers and comforting aroma evoke the warmth of a well-loved kitchen.
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Prep Time 20 minutes
Cook Time 12 minutes
Rising Time 2 hours
Total Time 2 hours 32 minutes
Course bread, Breakfast, Brunch
Cuisine American, Southern
Servings 24 biscuits
Calories 190 kcal

Ingredients
  

  • 2 pkgs yeast (or 4½ tsp)
  • 3 tbsp warm water
  • 5 cups self-rising flour
  • 3 tbsp sugar
  • 1 cup shortening
  • 2 cups buttermilk

Instructions
 

Step 1: Activate Yeast

  • Mix yeast, sugar, and warm water together in a small bowl. Let stand for 5–10 minutes until foamy.

Step 2: Combine Dry Ingredients

  • In a large bowl, mix the self-rising flour and shortening. Cut the shortening into the flour until the mixture resembles coarse crumbs.

Step 3: Add Liquids

  • Add the yeast mixture and buttermilk to the flour mixture. Mix until a soft dough forms. You may add more buttermilk if needed to bring the dough together.

Step 4: Chill or Proceed

  • You can refrigerate the dough for up to 1 day or proceed immediately.

Step 5: Shape Biscuits

  • Roll or pat out dough on a floured surface and cut into biscuits. Place on a greased or parchment-lined baking sheet.

Step 6: Let Rise

  • Let biscuits rise until doubled in size (about 1 to 1½ hours in a warm environment).

Step 7: Bake

  • Preheat oven to 400°F. Bake biscuits for 10–12 minutes or until golden brown.

Step 8: Optional Finish

  • Turn the oven to broil briefly for a browned top, if desired. Serve warm.

Tips

  • Use very warm (not hot) water to activate the yeast properly
  • If dough feels dry, add extra buttermilk a tablespoon at a time as noted on the card
  • Brush tops with melted butter both before and after baking for extra richness
  • Cut biscuits thick to encourage a tall rise
  • Let biscuits rise in a warm, draft-free spot until doubled in size
  • Substitute butter for shortening for a slightly firmer crumb
  • These freeze well after baking, reheat gently
  • Excellent served with honey, jam, or sausage gravy

Nutrition

Calories: 190kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 2mgSodium: 22mgPotassium: 59mgFiber: 1gSugar: 3gVitamin A: 34IUVitamin C: 0.002mgCalcium: 27mgIron: 0.3mg
Keyword buttermilk biscuits, comfort food, from scratch, holiday bread, southern bread, vintage baking, yeast biscuits
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