Description

Homemade Angel Biscuits

If a biscuit and a dinner roll had the perfect baby, this would be it. Angel biscuits are soft, fluffy, buttery, and beautifully layered. The secret? They use both baking powder and yeast. That means you get the quick lift of a biscuit and the tender texture of a yeast roll—all in one heavenly bite.

They’re perfect for brunch, holiday dinners, or turning an ordinary weeknight meal into something special. Best of all? The dough can be made ahead, making them a stress-free favorite.

Ingredients

Scale

5 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons active dry yeast
1/4 cup warm water (105–115°F / 40–46°C)
1/2 cup unsalted butter, cold and cubed
1/2 cup shortening, cold
2 cups cold buttermilk

Optional for brushing:

2 tablespoons melted butter

Instructions

1. Activate the Yeast

In a small bowl, sprinkle yeast over warm water.
Let sit 5–10 minutes until foamy.
If it doesn’t foam, start again with fresh yeast.

2. Mix Dry Ingredients

In a large bowl, whisk together:

Flour
Sugar
Baking powder
Baking soda
Salt

3. Cut in the Fats

Add cold butter and shortening to the flour mixture.

Using a pastry cutter, forks, or fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Tip: Keep everything cold. Cold fat = flaky layers.

4. Add Liquids

Make a well in the center.
Pour in the foamy yeast mixture and cold buttermilk.

Stir gently until a shaggy dough forms. Do not overmix.

5. Chill the Dough

Cover tightly and refrigerate at least 1 hour (or up to overnight).

This step improves flavor and makes the dough easier to handle.

6. Roll and Cut

Lightly flour your surface.
Roll or pat dough to about 1/2-inch thick.

Use a floured biscuit cutter and press straight down (do not twist).

Place biscuits close together on a parchment-lined baking sheet.

7. Let Rise

Cover loosely and let rest 30 minutes in a warm spot.

8. Bake

Preheat oven to 400°F (200°C).
Bake 12–15 minutes until tall and golden brown.

Brush tops with melted butter while warm, if desired.

Notes

Use cold butter and shortening for flaky texture.
Don’t twist the cutter—this seals edges and limits rise.
Avoid overmixing; gentle handling keeps them tender.
Overnight chilling gives the best flavor.
Bake biscuits close together for taller rise.