Fluffy, buttery, and pillowy-light, angel biscuits are a Southern delicacy. Requiring yeast for an extra oomph in the rise, the structure of these sky-high confections is more akin to a dinner roll than a flaky biscuit pastry. If it weren’t for flaky buttery layers still peeking through, the ‘biscuit’ label might seem a misnomer—but discerning Southerners know the crumb of a biscuit when they see one, and a proper biscuit, still, an angel biscuit is.
Why? Careful rolling, deft cutting, and an an essential proofing step (which is not required for traditional buttermilk biscuits) mean that Angel Biscuits develop the same layered rise that biscuits are known for—they’re just a little softer, a lot lighter, and reach greater heights.
What Are Angel Biscuits?
Angel biscuits are different from buttermilk biscuits in that they incorporate all the leavening agents available—yeast, baking soda, and baking powder. They are different from yeast rolls in that they typically include buttermilk.
Store-bought doughs, biscuit mixes, and pared down ingredients in many modern biscuit recipes have made it easier than ever to whip up your own Parker House rolls or buttermilk biscuits in a few pared down steps for the Thanksgiving table. But angel biscuits are a bit harder to pin down. They are can only really be made from scratch to be true to their name, and the ritual of making them is often reserved for special occasions and holidays. It’s no wonder that popularity of recipes for homemade angel biscuits spike between Thanksgiving and the New Year.
Sara Haas
The History of Angel Biscuits
Early angel biscuit recipes can be traced back to the 19th century, when biscuits became popular as a Southern recipe but commonly served as a symbol of hospitality across wealthy households and estates throughout the United States. And while many biscuit recipes called for yeast, a scarce ingredient that was often unreliable, expensive, and hard to find, yeast alone didn’t always do the trick. In her cookbook “Breakfast Bible,” recipe writer Marion Cunningham explains that angel biscuits developed out of a need for reliability when making biscuits—it was more economical to include all the leavening agents available than to troubleshoot one over another.
Many angel biscuit recipes today can be traced to the mid 20th century—around the 1950s—when both Martha White and White Lily brands adapted angel biscuit recipes with their formulations of flour containing natural leavening, like self-rising flour which guaranteed a rise with or without yeast.
But increasingly common are homemade, from-scratch angel biscuits, recipes for which rise in popularity around the holidays, especially in the South, between Thanksgiving and the New Year. These recipes incorporate yeast—a nod to the original formula. With so much variety among types of biscuit recipes, the journey of making angel biscuits is always a rewarding one—it’s a process, but it’s hard to fail, and it captures the sensibility of a region all while embracing the delectability of butter, yeast, and biscuity layers.
Praise and Tips From the Allrecipes Community
- “Great recipe – I was a little hesitant since they are mixed for so long, but the dough was great. The pre-bake rise is a genius step – these raised really high!” —sonjagroset
- “Great recipe. I placed the biscuits together on a baking sheet because I didn’t have a 9″ x 9″ pan. They came out great!” mtanzi
- “Here’s what made this a keeper recipe for us: #1 These biscuits have top that is light and crispy to bite into. #2 The flavor Is good and balanced with great and not overpowering buttery deliciousness. #3 The crispy top. #4 They are tall, but dense. #5 Did we mention the crispy top?” —Crusty
How To Make Angel Biscuits
- Bloom the yeast. Dissolve Active Dry Yeast in warm water (about 110 degrees F). Let it stand until the yeast begins to froth and bubble—this means the yeast is alive and working. (If it doesn’t bubble, try again with a new packet; make sure the water is the right temperature, and that the yeast is fresh.)
- Combine dry ingredients, and add shortening. In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the shortening and use a fork or pastry cutter to incorporate it until the mixture is coarse and resembles sand or “meal,” as the recipe indicates.
- Add buttermilk to the reserved yeast mixture. Add the yeast and buttermilk mixture to the large bowl with the flour mixture. Stir only until incorporated and moistened.
- Roll dough. Turn the dough out onto a lightly floured surface and roll it to a 1/2-inch thick circle. Cut out biscuits using a 2 1/2-inch pastry cutter.
- Arrange and proof. Place the biscuits on a lightly greased baking sheet or cast iron skillet. Biscuits should be touching each other (but barely)—this helps them rise! Cover and set in a warm place to double in size, about 1 hour to 2 hours depending on the ambient temperature.
- Bake. Bake at 425 degrees F until golden brown, about 10 to 12 minutes.
Get the recipe: Angel Biscuits