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.
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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. 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
- 1/4 cup warm water, 110F
- 2 1/2 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
- 1/2 cup unsalted butter, very cold
- 1 cup warm 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!
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. 🙂