Angel Biscuits

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These light & fluffy Angel Biscuits are half-biscuit, half-roll! Seriously, the best of both worlds in one tasty package. AND, they are so darn easy to make. 

 

Angel Biscuit Recipe

If you don’t know what Angel Biscuits are, prepare to live. They are half-biscuit, half-fresh roll. They have typical leavenings in them that you’d find in a biscuit, but they also get a shot of yeast too for a double whammy of delicious. They come together just like you’d make a regular biscuit, but with a few extra ingredients. Easy as pie and the texture and taste are out of this world.

Main Ingredients Needed

If you need a basic biscuit recipe for any sort of holiday application, be my guest and give this recipe a whirl. I’m almost positive I could give you a host of reasons to make a batch of these, but I’ll spare you the expense.

Anyways, here are the ingredients you’ll need to make this delicious angel biscuit recipe.

• Quick Rise Yeast – make sure your yeast is fresh otherwise it won’t rise correctly.
• Warm Water – this is to help the yeast proof and get all bubbly.
• All-Purpose Flour – filler to the biscuits.
• Cake Flour – this creates a super tender texture.
• Sugar – slightly sweet.
• Salt – to balance the sweet.
• Baking Powder – more leavening (!!!) to make these as light as angel wings.
• Vegetable Shortening – chilled. This is used for texturing purposes so subbing this out with butter is not recommended.
• Buttermilk – tangy flavor and dense texture.

How to Make Angel Biscuits

1. Preheat oven to 400 degrees. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
2. In a small bowl, stir the yeast and warm water together. Set aside to proof.
3. In a large bowl, stir all dry ingredients together to combine.
4. Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
5. Roll out onto a floured surface and cut into 8 1-inch thick circles. Place into prepared pan.
6. Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.

Toppings

Something worth mentioning: these angel biscuits are great turned into sandwiches.

Or smothered in Nutella.

Either way is fine by me.

Also, especially good with butter and honey. Just sayin’.

Freezing Angel Biscuits

You can make these angel biscuits any time of the year by making them ahead of time and freezing!

Freeze. Simply make the dough as instructed, but instead of placing in a baking pan place the biscuits in a freezable piece of Tupperware. Make sure that the biscuits aren’t touching, they will stick together.

Bake. You can bake these from frozen by adding an extra 5 minutes to the baking time. You can also just defrost them in the fridge and then bake them as normal.

More Biscuit Recipes to Try!

• Butter Drop Biscuits
• Whole Wheat Soda Biscuits
• Garlic and Herb Pull-Apart Biscuits
• Cinnamon Buttermilk Biscuits
• Gluten-Free Cheddar Bay Biscuits

Printable recipe card is below, have a wonderful day 🙂

Angel Biscuits

Katie Cooksey

These light & fluffy Angel Biscuits are half-biscuit, half-roll! Seriously, the best of both worlds in one tasty package. AND, they are so darn easy to make. 

4.72 from 28 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breads, Breakfast

Cuisine American

Servings 8 biscuits

Calories 263 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 envelope quick rise yeast
• 2 tablespoons warm water
• 1 3/4 cups all purpose flour
• 1 cup cake flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1/3 cup vegetable shortening chilled
• 1 cup buttermilk cold

Instructions

 

• Preheat oven to 400 degrees. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
• In a small bowl, stir the yeast and warm water together. Set aside to proof.
• In a large bowl, stir all dry ingredients together to combine.
• Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
• Roll out onto a floured surface and cut into 8 1-inch thick circles. Place into prepared pan.
• Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.

Nutrition

Calories: 263kcalCarbohydrates: 37gProtein: 6gFat: 10gSaturated Fat: 3gCholesterol: 3mgSodium: 180mgPotassium: 245mgFiber: 1gSugar: 4gVitamin A: 50IUCalcium: 106mgIron: 2mg

Keyword angel biscuit recipe, angel biscuits, how to make biscuits

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