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.
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 angel 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. It's SO good! Enjoy! If you like this recipe please consider giving it a 5 star rating.
Angel Biscuits Recipe : Easy Biscuits Made with Yeast
Print Add to CollectionIngredients
- 1 package 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 bowl.
- Use a grater to grate in the cold butter.
- Stir until the grated butter is covered with flour.
- Stir in the 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 biscuit cutters.
- Place the biscuits on parchment or silpat and let rise for 8 to 10 minutes.
- Brush the tops with melted butter if desired.
- Bake for 12 to 15 minutes, or until light, golden brown.
- Serve hot!
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. 🙂