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Home » Recipes » Homemade Roll Recipes

Angel Biscuits Recipe : Easy Biscuits Made with Yeast

Published: Jan 11, 2017 Last Updated: Jan 4, 2023 by Marye 918 words. | About 5 minutes to read this article.

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25 minutes mins
High and light, these angel biscuits are buttery bites of goodness. They are an easy cross between a biscuit and a dinner roll that everyone loves! You can cover the dough and refrigerate it for up to 2 days. Let rise for 15 to 30 minutes before baking if the dough is cold.
This angel biscuit recipe is a cross between a buttermilk biscuit and a yeast roll. Absolutely foolproof and SO fluffy! From RestlessChipotle.com

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.

This angel biscuit recipe is a cross between a buttermilk biscuit and a yeast roll. Absolutely foolproof and SO fluffy! From RestlessChipotle.com

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!

Here's an angel biscuit recipe that's been floating around a long time! It's so light and fluffy. You'll love it! From RestlessChipotle.com

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).

Cover for the angel biscuits video on YouTube - click to go to the YouTube video.
Click here to watch on YouTube.

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.

Light and fluffy! This angel biscuits recipe works every time! From RestlessChipotle.com

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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!

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. ⭐️⭐️⭐️⭐️⭐️

Close up of biscuits piled on a plate.
4.43 from 49 votes

Angel Biscuits Recipe : Easy Biscuits Made with Yeast

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High and light, these angel biscuits are buttery bites of goodness. They are an easy cross between a biscuit and a dinner roll that everyone loves! You can cover the dough and refrigerate it for up to 2 days. Let rise for 15 to 30 minutes before baking if the dough is cold.
Course Bread
Cuisine American - Southern
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings:12
Calories:189
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

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

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

My "Biscuit cutter" is a tomato paste can that I've cut both ends out of. It makes perfect biscuits as far as I'm concerned, although my husband says they are too small. I prefer "petite". If you use that size cutter you'll get 18 to 24 biscuits.

Nutrition Facts

Calories: 189kcal | Carbohydrates: 24.3g | Protein: 4.7g | Fat: 8.3g | Cholesterol: 21.2mg | Sodium: 318.4mg | Fiber: 1.5g | Sugar: 3.1g | Vitamin A: 400IU | Vitamin C: 0mg | Calcium: 60mg | Iron: 0.4mg

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    First published January 11, 2017. Last updated October 19, 2021 for editorial changes.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Sherry

      June 16, 2022 at 6:10 pm

      5 stars
      I made the biscuits and they were very good. They did not rise as shown in the picture.

      Reply
    2. Anne

      December 27, 2021 at 7:06 pm

      3 stars
      Flat, fat and gummy. Also tasteless!

      Reply
      • Marye

        December 28, 2021 at 11:07 pm

        Then I'd say you messed up the recipe somehow. Mine always come out light, fluffy and delish.

        Reply
    3. Anne

      December 03, 2021 at 12:07 pm

      At what point would you refrigerate the dough for a day or two? Before or after cutting out the biscuits?

      Reply
      • Marye

        December 03, 2021 at 3:50 pm

        I'd do it before but don't hold them more than a day - the yeast will begin to weaken.

        Reply
    4. Marilyn Tolan

      December 01, 2021 at 2:38 am

      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.

      Reply
    5. C. Sanchez

      February 14, 2021 at 9:44 am

      5 stars
      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!

      Reply
    6. Kati

      May 02, 2020 at 8:49 am

      I am also having the issue of too soft dough despite adding more flour. We will see how this goes for ‘drop biscuits!’

      Reply
      • Kati

        May 02, 2020 at 9:07 am

        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!

        Reply
        • Marye

          May 02, 2020 at 12:20 pm

          You may just need to add a bit more flour next time. 🙂

    7. Linda Huddleston

      April 12, 2020 at 8:46 pm

      Angel biscuits used to make them years ago and white lily flower in the recipe I think this is it

      Reply
      • Marye

        April 13, 2020 at 10:24 am

        It might be! They are so good!!

        Reply
    8. Gisela Greenlee

      January 04, 2020 at 5:16 pm

      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.

      Reply
      • Marye

        January 07, 2020 at 3:54 pm

        that's odd. I haven't had that problem.

        Reply
    9. glen warren spencer

      December 05, 2019 at 1:37 pm

      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

      Reply
      • Marye

        December 11, 2019 at 3:01 pm

        no - unless you are making angel biscuits.https://www.restlesschipotle.com/angel-biscuits-recipe/

        Reply
    10. Joe smith

      August 04, 2019 at 5:19 am

      Can buttermilk be substituted

      Reply
      • Marye

        August 05, 2019 at 4:13 pm

        yes - add a pinch of baking powder

        Reply
    11. dar

      March 31, 2019 at 12:23 pm

      Made these into hamburger size rolls. Worked out great.Thanks for moderate size recipe, made six rolls.

      Reply
      • Marye

        March 31, 2019 at 5:58 pm

        That's great!

        Reply
    12. Donna

      December 09, 2018 at 5:01 pm

      After baking, do you think these biscuits could be frozen and used when needed?

      Reply
      • Marye Audet

        December 14, 2018 at 3:42 pm

        yes

        Reply
    13. Mary Cumbie

      October 20, 2018 at 8:11 pm

      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

      Reply
      • Marye Audet

        November 16, 2018 at 8:46 am

        yes you can.

        Reply
    14. Joan Penney

      September 25, 2018 at 8:20 pm

      All purpose or self rising flour?

      Reply
      • Marye Audet

        September 30, 2018 at 9:29 am

        all- purpose. 🙂

        Reply
    15. Jackie

      December 31, 2017 at 4:59 pm

      5 stars
      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!!

      Reply
      • Marye Audet

        December 31, 2017 at 7:11 pm

        Oh thank you for letting me know! I'm so glad you liked them!

        Reply
    16. Ginny Marye Sharman

      April 30, 2017 at 3:06 pm

      5 stars
      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??

      Reply
      • Marye Audet

        May 01, 2017 at 10:29 am

        No, I don't think so. 🙂

        Reply

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    Marye Audet-White, founder of Restless Chipotle Media

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    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

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