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. 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.
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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!
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. ⭐️⭐️⭐️⭐️⭐️
Angel Biscuits Recipe : Easy Biscuits Made with Yeast
Ingredients
- 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
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
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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. 🙂