I've heard these fluffy southern biscuits called mile-high biscuits, yeast biscuits, or risen biscuits, too. Whatever you happen to call them, they're just so good!
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
What are angel biscuits?
Angel biscuits are an amazing combination of a fluffy yeast roll and a flakey buttery biscuit. They melt in your mouth!
🗝️ Key takeaways
- Light and fluffy biscuits that melt in your mouth - no more hockey pucks!
- Perfect with any meal. Angel yeast biscuits are easy to make and don't take a lot of time.
- Twisting the biscuit cutter will cause the biscuits not to rise so always cut straight down.
This angel biscuits recipe is a cross between a flaky biscuit and a yeast roll. 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.
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.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- You can use shortening instead of butter if you prefer. Be sure to freeze the shortening before using.
- Sometimes I use brown sugar instead of granulated sugar.
- No buttermilk? Make a buttermilk substitute.
🤫 Cook's secrets -
Be careful not to handle them too much. Over-kneading or using too much flour when rolling them out can make angel biscuits tough. You don't want that.
🍴 Equipment
- large bowl
- small bowl for proofing yeast
- rolling pin
- 2-inch biscuit cutter, or your favorite size
🎥 Video
🥫 How to store leftovers
Store these yeast biscuits in an airtight container or zipper storage bag at room temperature for 3 or 4 days.
Freeze for up to 3 months.
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.
Marye's Tip
I like making them in a cast iron skillet because the bottoms get crispy!
💭 Things to know
- Make sure that all of the ingredients are cold unless otherwise noted! This is very important. I even put the flour in the freezer for 10 minutes or so before using.
- My "Biscuit cutter" is a tomato paste can that I've cut both ends out of. It makes perfect biscuits, although my husband says they are too small. I prefer "petite." If you use that size cutter, you'll get 18 to 24 biscuits.
- Don’t twist the biscuit cutter. When you twist the cutter it will seal the dough and keep the biscuits from rising. Always push the cutter straight down into the dough.
- Don't overwork the dough.
- It's a good idea to put the dough in the fridge for 30 minutes before rolling out if you have the time.
Why did my angel biscuits not rise?
Make sure your yeast is not out of date - old yeast is weak and may cause your breads not to rise. Don't open the oven door while baking, either.
📚 Related recipes
📖 Recipe
Southern Angel Biscuits
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 package active dry yeast
- ¼ cup warm water, 110F
- 2 ½ cups all purpose 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
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 the cold butter into the dry ingredients. You can also use a pastry blender to cut in the butter but try the grating technique once - I think it makes them flakier!
- Stir until the grated butter is covered with flour mixture.
- Stir in the warm buttermilk and yeast mixture.
- Mix gently until it forms a dough, but don't over-mix. Angel biscuit dough is somewhat soft.
- Knead lightly on a floured surface until the dough is smooth.
- Roll dough gently to a 1-inch thickness and cut biscuits with a round cutter.
- Place rounds 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 biscuits with melted butter if desired.
- Bake biscuits for 12 to 15 minutes, or until light, golden brown.
- Serve hot with butter and jam or your favorite spread.
Notes
- If you've had your dough in the fridge you may need extra baking time.
- If you're using a baking sheet cover with parchment paper before adding the biscuits.
- Don’t twist the biscuit cutter. When you twist the cutter it will seal the dough and keep the biscuits from rising. Always push the cutter straight down into the dough.
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.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🍽️ Serve with...
Strawberry butter is quick and easy to make. Delicious on these yeast-risen biscuits.
This apricot pineapple jam is just like a bite of sunshine every morning!
Homemade lemon curd is tangy and delicious on scones as well as these biscuits.
🍽️ Repurpose leftovers
Leftover biscuits? No problem!
- Use as the base for strawberry shortcake.
- Cover with sausage gravy for breakfast. It won't matter if they're a little stale!
- Use to top chicken pot pie filling - it will cut down on prep and baking time.
- Top leftover biscuit halves with chicken and gravy or use instead of bread for these open-faced turkey sandwiches.
📞 The last word
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.
They think their younger siblings have it so much easier... but the lack of hot biscuits on the breakfast table tells a different tale!
Here's the angel biscuits recipe. They are the fluffiest biscuits ever! They're just SO good! Enjoy!
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.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
First published January 11, 2017. Last updated May 14, 2024 for editorial improvements.
don't lose this recipe, y'all!
Angel Biscuits
Pin it now so you always have it on hand.;
Kim Brewster says
Against my better judgment and after reading the reviews, I made these biscuits exactly as written. I’m not a novice cook and was disappointed in the results. Only 6 of the biscuits rose and the best 2 were the ones I rerolled from the dough after using the biscuit cutter. The biscuits lacked oomph and the flat ones were just ok split with a fried egg on top.
Sherri says
This worked exactly as written, thanks!
Kristina says
Man, I know why these are called Angel Biscuits…it’s because these taste like a sweet baby angel melting in your mouth, lol.
I will say that I ended up using more like 3 1/4 cups of flour because my dough was too sticky to roll out and cut. I’m also lazy and melted my butter instead of grating it in cold. I baked them in a 13x9 baking dish with 2 tbsp butter coating the pan. I also made sure to let them rise at least 15 minutes.
They came out so light and fluffy, almost like a dinner roll more than a biscuit.
My entire family LOVED them, even my pickiest of eaters. I’ll definitely be saving this recipe!
Jax says
These were so gooey I had to add 2 cups or more of flour...they are rising hopefully fight now.i hope they at least taste good after all this mess...This recipe has to be posted wrong......
Marye says
There are over 50 4 and 5 star reviews AND I went through the entire thing on video which you can watch up closer to the top of the post.. Pretty sure it's not the recipe that's the problem. 🙂 How did you measure your flour? How did you measure your liquids?
Sherry says
I made the biscuits and they were very good. They did not rise as shown in the picture.
Anne says
Flat, fat and gummy. Also tasteless!
Marye says
Then I'd say you messed up the recipe somehow. Mine always come out light, fluffy and delish.
Anne says
At what point would you refrigerate the dough for a day or two? Before or after cutting out the biscuits?
Marye says
I'd do it before but don't hold them more than a day - the yeast will begin to weaken.
Marilyn Tolan says
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 says
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 says
I am also having the issue of too soft dough despite adding more flour. We will see how this goes for ‘drop biscuits!’
Kati says
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 says
You may just need to add a bit more flour next time. 🙂
Linda Huddleston says
Angel biscuits used to make them years ago and white lily flower in the recipe I think this is it
Marye says
It might be! They are so good!!
Gisela Greenlee says
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 says
that's odd. I haven't had that problem.
glen warren spencer says
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 says
no - unless you are making angel biscuits.https://www.restlesschipotle.com/angel-biscuits-recipe/
Joe smith says
Can buttermilk be substituted
Marye says
yes - add a pinch of baking powder
dar says
Made these into hamburger size rolls. Worked out great.Thanks for moderate size recipe, made six rolls.
Marye says
That's great!
Donna says
After baking, do you think these biscuits could be frozen and used when needed?
Marye Audet says
yes
Mary Cumbie says
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 says
yes you can.
Joan Penney says
All purpose or self rising flour?
Marye Audet says
all- purpose. 🙂
Jackie says
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 says
Oh thank you for letting me know! I'm so glad you liked them!
Ginny Marye Sharman says
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 says
No, I don't think so. 🙂