These light, fluffy, melt-in-your-mouth Angel Biscuits are the perfect cross between a biscuit and a dinner roll. They take the best of both — buttermilk from biscuits and yeast from rolls — and produce an ethereal bread with lovely golden tops and a meltingly tender inside. These are my mama’s specialty, and they’re sure to become a cherished favorite at your table as well.
Angel Biscuits, so named because of their ethereal flavor, are also called “Bride’s Biscuits” by virtue of being a foolproof recipe and are a delicious Southern dinner table staple. They’re a cross between traditional yeast rolls and buttermilk biscuits, resulting in a heavenly treat that’s perfect for any meal.
I’m going to show you my process for making Angel Biscuits from scratch. Whether you’re a seasoned baker or just learning, you’ll find this recipe easy and rewarding. Just the aroma of freshly baked rolls alone is worth the time you’ll spend making them!
— This post was originally published on January 10, 2024. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 55 Minutes (includes 30 minutes inactive time)
Servings: 48
Primary Ingredient(s): Shortening, sugar, buttermilk, yeast, all-purpose flour
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I have tried many Angel Biscuit recipes and they were just okay. This one is fantastic! We gobbled them up with soup today and can’t hardly wait to eat them again.”
— Lana D.
What Makes This Recipe Special
Angel biscuits sit right in the sweet spot between a classic Southern biscuit and a soft yeast roll. They turn out tender with a light interior, while still delivering the rich, buttermilk flavor you expect from a true biscuit. Using a blend of leavenings gives them reliable lift that makes this an easy dough to work with.
Another thing that makes this recipe special is its flexibility. The dough can be made ahead and refrigerated for up to two weeks(!) so they’re ideal for holidays and special occasions. That combination of ease, flavor, and time-tested Southern tradition is what keeps this recipe in regular rotation in my kitchen.
Ingredient Notes
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- Shortening – Shortening, such as Crisco, contributes to the biscuits’ tenderness and helps create a light interior texture.
- Granulated Sugar – Adds a touch of sweetness and activates the yeast.
- Buttermilk – Gives the dough a slight tang, the biscuits’ signature flavor.
- Dry Yeast – Makes the biscuits rise and adds to the airy texture.
- Baking Powder and Baking Soda – Both should be fresh for the best rise. If either one is old, the biscuits won’t rise as well, so it’s worth checking dates before you start.
- All-Purpose Flour (White Lily Recommended): White Lily is a southern flour known for its softness. It’s my number one choice for great baked goods.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Why a Mixture of Leavening Agents?
Why add baking powder and baking soda when you already have yeast in the recipe? Well, they all play a different role here. The yeast gives the biscuits a light, airy texture and that specific flavor you normally associate with yeast breads. The baking powder and baking soda together provide immediate lift in the oven, guaranteeing the biscuits rise well even if the yeast hasn’t had much time to work. Together, they create a biscuit that’s delicious and reliable, without any of the fuss you usually associate with yeasted baked goods.
You’ll also find this recipe in my cookbook!
You can see Angel Biscuits on pages 64-65 in my cookbook, My Southern Table! Get your signed copy today.
How to Make Angel Biscuits
- In a large saucepan over low heat, combine shortening, sugar, and buttermilk. Stir until the shortening melts and the mixture is just lukewarm.
- Remove the pan from the heat, sprinkle the dry yeast over the liquid mixture, and stir until well blended. Set aside.
Pro Tip
Unlike typical yeast bread recipes, this one doesn’t require the use of warm water to dissolve the yeast. It’s simply sprinkled directly over the warm shortening, sugar, and buttermilk combination. Just make sure that the liquids aren’t too hot! They should be between 105 and 115 degrees to avoid killing the yeast.
- In a separate large mixing bowl, sift together the flour, baking soda, salt, and baking powder.
- Gradually mix the wet ingredients and the flour mixture, stirring just until a dough forms.
- Cover the dough tightly with plastic wrap and refrigerate until you’re ready to bake.
Pro Tips
Be careful not to overwork the dough. Handle the dough as little and as gently as possible. Overworked dough can result in dense, dry biscuits.
The dough may be held at this point for up to two weeks before baking. Yes, you read that correctly–two WEEKS!
- When it’s time to bake, grease a baking pan (a cake pan, 10-inch cast iron skillet, or glass baking dish all work equally well) and set it aside.
- Take a portion of the chilled dough (about ¼ of the total) and gently knead it a few times on a floured surface. Roll or pat it to a thickness of about ¾-inch.
- Cut out biscuits using a small biscuit cutter or shape them by hand.
- Arrange the biscuits with the cut sides touching in the prepared pan or dish.
- Lightly cover the rolls and let them rise for approximately 30 minutes.
- Just before the end of the rising time, preheat the oven to 400 degrees.
Pro Tips
This recipe yields a total of about 4 dozen rolls, so one-fourth of the dough will make a pan of a dozen biscuits. If you want to bake more, simply repeat with a second, third, or fourth pan or use a baking sheet instead.
Angel Biscuits are typically smaller than breakfast biscuits. I normally use a 2-inch biscuit cutter for them.
- Place the pan in the center of the preheated oven and bake for 10-12 minutes or until the tops are lightly golden brown.
- Remove from the oven and brush the freshly baked biscuits with melted butter. Cool briefly before serving.
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Tips for Cutting Out Biscuits
- For fluffy biscuits, you’ll want to get a nice, clean cut with the biscuit cutter by pushing it straight down into the dough and lifting it straight up. Don’t twist the cutter in the dough, as that can seal the cut edges and prevent the dough from rising as much as it otherwise would.
- Dip the cutter in flour in between cutting each biscuit.
- If the dough is a little wet for easy handling, move the cut biscuits using a thin spatula.
Recipe Tips
- Dough is too sticky. Add a tiny amount (no more than 1 tablespoon at a time) of additional flour while kneading.
- Biscuits aren’t rising. Make sure the yeast, baking powder, and baking soda are fresh. Let the dough rise longer if needed.
- Biscuits are dense. Be gentle when handling the dough, and don’t overmix the ingredients.
Recipe Variations to Try
- Cheesy Angel Biscuits: Mix in grated cheddar or Parmesan cheese.
- Herb-Infused: Add chopped fresh herbs, such as rosemary or chives.
- Sweet Option: Use the dough to make sweet pull-apart rolls sprinkled with cinnamon and sugar.
How to Serve
Enjoy these biscuits on your dinner table, warm from the oven with fresh homemade butter. They pair perfectly with almost any meal.
- Southern Breakfast: Serve with steak and eggs, cheese grits, and shrimp and grits or sausage gravy.
- Holiday Feast: Include them as part of your Thanksgiving or Christmas dinner menu.
- Sunday Roast: Delicious with a slow cooked beef roast or red wine beef stew.
- Brunch Bliss: Serve them with honey, jam, or fruit preserves as part of a weekend brunch.
How to Store
To keep the biscuits fresh, store any leftovers in an airtight container or resealable bag. They’ll keep for 2 to 3 days at room temperature.
For longer storage, freeze them and reheat them in the oven when needed. To bring back that fresh-out-of-the-oven goodness, preheat the oven to 350 degrees F, wrap the biscuits in foil, and warm them for about 10 minutes. You can also use a microwave, but the oven method retains the original texture better.
Questions About Angel Biscuits (Bride’s Biscuits)
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice (or white vinegar) to 1 cup of milk. Let it sit for a few minutes to curdle before using.
While butter can be used, shortening will create a lighter texture. For the best results, stick with the recommended shortening.
Yes, you can use a smaller biscuit cutter to create mini versions. Adjust the baking time accordingly.
You can try using plant-based milk and vegan shortening, but keep in mind that the flavor and texture will change.
More Recipes You’ll Like
Easy Butter Swim Biscuits
Old Fashioned Buttermilk Biscuits
Easy Herbed Drop Biscuits
Cinnamon Raisin Biscuits
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Recipe
Angel Biscuits
Ingredients
- 1 cup shortening Crisco recommended
- ⅓ cup granulated sugar
- 2 ¼ cups buttermilk
- 2 packages dry yeast
- 5 cups all-purpose flour White Lily recommended
- 1 teaspoon baking soda
- 2 teaspoons salt
- 3 teaspoons baking powder
- 4 tablespoons melted butter
Instructions
- In a large saucepan over low heat, combine shortening, sugar, and buttermilk. Stir until the shortening melts and the mixture is just lukewarm.1 cup shortening, ⅓ cup granulated sugar, 2 ¼ cups buttermilk
- Remove the pan from the heat, sprinkle the dry yeast over the liquid mixture, and stir until well blended. Set aside.2 packages dry yeast
- In a separate large mixing bowl, sift together the flour, baking soda, salt, and baking powder.5 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons salt, 3 teaspoons baking powder
- Gradually mix the wet ingredients and the flour mixture, stirring just until a dough forms.
- Cover the dough tightly with plastic wrap and refrigerate until you’re ready to bake.
- When it's time to bake, grease a baking pan (a cake pan, 10-inch cast iron skillet, or glass baking dish all work well) and set it aside.
- Take a portion of the chilled dough (about ¼ of the total) and gently knead it a few times on a floured surface. Roll or pat it to a thickness of about ¾-inch.
- Cut out biscuits using a small biscuit cutter or shape them by hand.
- Arrange the biscuits with the cut sides touching in the prepared pan or dish.
- Lightly cover the rolls and let them rise for approximately 30 minutes.
- Just before the end of the rising time, preheat the oven to 400 degrees.
- Place the pan in the center of the preheated oven and bake for 10-12 minutes or until the tops are lightly golden brown.
- Remove from the oven and brush the freshly baked biscuits with melted butter. Cool briefly before serving.4 tablespoons melted butter
Notes
- Please see the many tips included in the post for more information.
- Store any leftovers in an airtight container or resealable bag. They’ll keep for 2 to 3 days at room temperature.
- May also be frozen in an airtight container. Reheat in a 350 degrees F oven for about 10 minutes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I just wanted to ask I don’t have shortening, but I do have Crisco shortening sticks. I use them for baking. Could I use that? For the biscuits and the cinnamon rolls I use the Crisco shortening sticks for all my baking. Thank you thank you.
Yes, Crisco is my recommended shortening.
I have tried many Angel Biscuit recipes and they were just okay. This one is fantastic! We gobbled them up with soup today and can’t hardly wait to eat them again.
I’m so glad you liked them!