This angel biscuits recipe is a cross between a flaky biscuit and a yeast roll. These easy yeast biscuits are light, fluffy, and rise super high but they don't take much time at all. We love them with cream gravy over the top for breakfast. This old fashioned southern recipe is foolproof! Make them once and you'll know why they've been a standard here in the South for decades.
For this recipe you'll need: all purpose flour (White Lily is best), yeast, baking powder, baking soda, buttermilk, salt, butter, buttermilk, sugar
Biscuits are a "thing" in the Southern states. When I was a kid you got bread of some sort with every, single meal. The school cafeteria had a big basket of white bread in the middle of each table and at home if there wasn't biscuits or rolls you can bet there was a few slices of store bought bread in the middle of the table.
Well, not in the middle of the table exactly. In a bowl or on a plate.
Biscuits were most often a breakfast thing since they could be made quickly. In fact, when my older kids were small and I wasn't working we had biscuits for breakfast a lot.
Love them spread with strawberry cream cheese!
They think their younger siblings have it so much easier... but the lack of hot biscuits on the breakfast table tells a different tale!
Anyway, this angel biscuits recipe comes out so light and fluffy that it's sinful. They only have a 10 minute rising time so there's not much of a time investment, either. You can even roll them out the night before, cover them, store them in the fridge, and bake in the morning. Or, you can even make the dough, cover it, and put it in the fridge for a couple of days. This is great because you can take out what you need and have fresh biscuits as you want them. If the dough is cold let the biscuits rise for some extra time before baking. 15 to 20 minutes is fine.
So easy.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
Be careful not to handle them too much, though. Over-kneading or using too much flour when rolling them out can make angel biscuits tough. You don't want that.
I've heard these southern biscuits called mile high biscuits, yeast biscuits, or risen biscuits, too. Looking at the recipes they all seem to be about the same.
You May Need...
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thanks so much for being a part of Restless Chipotle!
White Lily flour has been the Southern secret for light biscuits since 1883!
Light as Air Southern Yeast Biscuits Recipe
Here's the angel biscuits recipe. They are the fluffiest biscuits ever! They're just SO good! Enjoy!
You might also like these lighter than air cloverleaf rolls.
I like making them in an iron skillet because the bottoms get crispy! Try them with this simple broccoli cheese soup with Velveeta.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Angel Biscuits Recipe : Easy Biscuits Made with Yeast
Print Pin Recipe SaveIngredients
- 1 package active dry yeast
- ¼ cup water, 110F
- 2 ½ cups flour, a low protein flour like White Lily is best
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 /2 teaspoon baking soda
- ½ cup butter, very cold
- 1 cup buttermilk, 110F
I earn a commission from Instacart from qualifying purchases.
Instructions
- Preheat the oven to 400F.
- Dissolve the yeast in warm water with 1 tablespoon of the sugar.
- Set aside.
- Mix the flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Use a grater to grate in the cold butter.
- Stir until the grated butter is covered with flour.
- Stir in the warm buttermilk and yeast mixture.
- Mix gently until it forms a dough but don't over mix.
- Knead lightly until the dough is smooth.
- Roll out gently and cut with a round cutter.
- Place biscuits on parchment or silpat, cover with a kitchen towel, and let rise in a warm place for 8 to 10 minutes... or as much as 30 minutes.
- Brush the tops with melted butter if desired.
- Bake for 12 to 15 minutes, or until light, golden brown.
- Serve hot!
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. Pinkie swear.First published January 11, 2017. Last updated October 19, 2021 for editorial changes.
Sherry
I made the biscuits and they were very good. They did not rise as shown in the picture.
Anne
Flat, fat and gummy. Also tasteless!
Marye
Then I'd say you messed up the recipe somehow. Mine always come out light, fluffy and delish.
Anne
At what point would you refrigerate the dough for a day or two? Before or after cutting out the biscuits?
Marye
I'd do it before but don't hold them more than a day - the yeast will begin to weaken.
Marilyn Tolan
My guess is that this can't be "lightly kneaded" i n a stand mixer? How long do you knead by hand? TY for a reply.
C. Sanchez
These are excellent, easy and quick! Makes a smaller batch, perfect for my husband and I, with some to freeze (if they make it there). My husband said they're the best I've ever made! Thank you for the recipe!
Kati
I am also having the issue of too soft dough despite adding more flour. We will see how this goes for ‘drop biscuits!’
Kati
Drop biscuits a definite success! The flavor and texture is spot on...not sure why it didn’t form into a dough for me but I’ll take it!
Marye
You may just need to add a bit more flour next time. 🙂
Linda Huddleston
Angel biscuits used to make them years ago and white lily flower in the recipe I think this is it
Marye
It might be! They are so good!!
Gisela Greenlee
I am trying to bake them but so far the dough is way to soft to be rolled out, even after adding a bit more flour. I scooped the dough out with a spoon and am waiting to see what happens when I bake them but either there is too much liquid or not enough flour.
Marye
that's odd. I haven't had that problem.
glen warren spencer
hello I'm thinking about trying to make buttermilk biscuits this weekend and I'm wondering instead of baking soda or baking powder whichever one I would need with homemade buttermilk could I just add yeast in with it thank you
Marye
no - unless you are making angel biscuits.https://www.restlesschipotle.com/angel-biscuits-recipe/
Joe smith
Can buttermilk be substituted
Marye
yes - add a pinch of baking powder
dar
Made these into hamburger size rolls. Worked out great.Thanks for moderate size recipe, made six rolls.
Marye
That's great!
Donna
After baking, do you think these biscuits could be frozen and used when needed?
Marye Audet
yes
Mary Cumbie
Could I omit the salt in this recipe? My husband is on a low sodium intake at present, only. 2000mg per day is allowed.
Thanks!
Mary
Marye Audet
yes you can.
Joan Penney
All purpose or self rising flour?
Marye Audet
all- purpose. 🙂
Jackie
They were the perfect addition to our Christmas dinner!! Loved the fact that they could be prepared ahead of time except for the baking. They were as light as feathers on an angels wing!!
Marye Audet
Oh thank you for letting me know! I'm so glad you liked them!
Ginny Marye Sharman
Looking for an Angel Biscuit receipt and found yours. What really caught my eye was your name. That was my maiden name Marye. My dad was from Alexandria La. Any chance we might be related??
Marye Audet
No, I don't think so. 🙂