Angel Biscuits

golden brown biscuits stacked high on wood board.

5 from 21 votes

These heavenly Angel Biscuits are lighter than air with a fluffy, soft interior that melts in your mouth. This angel biscuit recipe is a cross between dinner rolls and buttermilk biscuits - so easy to make! Truly the perfect side dish for breakfast or dinner!

Course bread, Side Dish

Cuisine American

Keyword angel biscuit recipe, angel biscuits

Prep Time 5

Cook Time 15

Servings

Calories 264kcal

Author Trish - Mom On Timeout

Ingredients

2 ½ cups all purpose flour spooned and leveled
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
2 ¼ teaspoons instant yeast 1 packet
4 tablespoons unsalted butter cut into small pieces
¼ cup shortening cold, cut into pieces, butter flavored preferred
1 cup buttermilk
3 tablespoons unsalted butter melted, for brushing on biscuits

Instructions

In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda and yeast.
2 ½ cups all purpose flour, 3 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda, 2 ¼ teaspoons instant yeast
Cut in the butter and shortening using a pastry knife or work it in with your hands just until pea sized pieces of butter remain.
4 tablespoons unsalted butter, ¼ cup shortening
Add the buttermilk and stir just until combined.
1 cup buttermilk
Transfer the dough to a well floured surface and pat it out into a square that's about 1 inch thick. Fold the square in half and pat it out again. Rotate the dough and fold in half again and pat out again until 1 inch thick.
Use a 2 or 2 ¼ inch biscuit cutter, dipped in flour, to cut out the biscuits. Don't twist the biscuit cutter, just push down and pull up.
Place biscuits on a parchment lined baking sheet or cast iron skillet and cover with plastic wrap or a light towel. Let rest for 30 to 60 minutes.
Preheat oven to 425°F. Brush melted butter on the top of the biscuits and bake for 15 to 20 minutes or until golden brown and cooked through. Brush the hot biscuits with additional melted butter and serve immediately.
3 tablespoons unsalted butter

Video

Notes

Storage Information

Store biscuits in an airtight container for up to 3 days at room temperature. Reheat in the oven or microwave at low temperature if desired.

Can these biscuits be made ahead of time?

These biscuits are great to make in advance! Biscuits can be prepared through step 5, then place biscuits on prepared baking sheet or cast iron skillet, cover and refrigerate for several hours or even overnight. To bake, just proceed with the recipe as written but add a few extra minutes to the baking time.
To freeze the biscuits: Proceed with the recipe through step 6 and then instead of baking, pop the baking sheet in the freezer to flash freeze the biscuits for 30 minutes. Then simply transfer the frozen biscuits to a freezer safe ziploc bag. The biscuits can be baked directly from the freezer, just add a few minutes to the baking time.

Tools You’ll Need

A baking sheet – a quarter sheet pan works perfectly.
Biscuit cutter so you get nice evenly sized biscuits.
Parchment paper makes removal of these biscuits painless and ensures they come off in one piece.
A pastry cutter makes quick work of cutting the butter and shortening into the flour. Two knives or forks will also work or you can use a box grater for the butter.
A pastry brush to brush on melted butter when the biscuits are hot from the oven.

Nutrition