Angel Biscuits

Name: Angel Biscuits
Prep time: 10 min
Cook time: 15 min
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

5 from 3 votes

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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 meltingly tender interiors. 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 flaky biscuits, resulting in a heavenly treat that’s perfect for any meal.

Finished biscuits sitting on a cooling rack.

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!

❤️ Why You’ll Love This Recipe

They’re incredibly light and fluffy, with a tender texture that practically melts in your mouth.
The use of shortening and buttermilk makes them rich and flavorful.
The dough can be prepared and stored in the refrigerator for up to two weeks allowing you to have freshly baked biscuits whenever you wish.

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.

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🛒 Ingredient Notes

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Shortening (Crisco Recommended): 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.
All-Purpose Flour (White Lily Recommended): White Lily is a southern flour known for its softness. It’s made from soft winter wheat, making it my choice for achieving perfect results in baked goods.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

My Favorite Mixing Bowls

Pyrex Smart Essentials 3-Piece Mixing Bowl Set

Set includes 1-qt, 1.5-qt, and 2.5-qt round glass bowls.
High-quality tempered glass resists stains and odors. Freezer, microwave, and dishwasher safe.
Loved for generations - experienced cooks and beginners alike have reached for Pyrex brand glassware products because they’re affordable, durable, and great for all their cooking, serving, and storing needs.

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This post contains affiliate links. Lana's Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

🥄 How to Make Angel Biscuits

Adding ingredients to a saucepan. — **STEP 1.**

Ingredients in the saucepan after melting the shortening. — **STEP 1.**

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 yeast bread recipes, this preparation doesn’t require the use of warm water to dissolve the yeast; it’s sprinkled directly over the warm shortening, sugar, and buttermilk combination. Just make sure that the liquids are not too hot! They should be between 105 and 115 degrees to avoid killing the yeast.

A flour sifter sitting in a mixing bowl. — **STEP 3.**

Dry ingredients in a bowl. — **STEP 3.**

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

👉 PRO TIP: Take care not to overwork the dough. Handle the dough as little and as gently as possible. Overworked dough can result in dense, dry biscuits.

Cover the dough tightly with plastic wrap and refrigerate until you’re ready to bake.

👉 PRO TIP: The dough may be held at this point for up to two weeks before baking. Yes, you read that correctly–two WEEKS!

Dough in a mound on a marble background. — **STEP 7.**

Dough rolled out and cut into circles. — **STEP 7.**

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.

👉 PRO TIP: This recipe yields a total of about 4 dozen rolls, so ¼ 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.

Cut out biscuits using a small biscuit cutter or shape them by hand.

👉 PRO TIP: Angel Biscuits are typically smaller than breakfast biscuits. I normally use a 2-inch biscuit cutter for them.

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.

Cooked biscuits in the baking dish. — **STEP 12.**

Biscuits cooling on a wire rack. — **STEP 12.**

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.

👉 PRO TIP: You can store the dough in the refrigerator for up to 14 days and use it as needed.

❗ Tips for Cutting Out Biscuits

For a fluffy biscuit, you’ll want to get a nice, clean cut with the biscuit cutter by pushing it straight down in 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.

A biscuit split open and spread with jam.

⚠️ Troubleshooting Tips

Here are some common issues and their solutions.

Dough too sticky: Add a tiny amount (no more than 1 tablespoon at a time) of additional flour while kneading.
Biscuits not rising: Make sure the yeast is fresh, and let the dough rise longer if needed.
Biscuits too dense: Be gentle when handling the dough, and don’t overmix the ingredients.

🔀 Recipe Variations

Cheesy Angel Biscuits: Mix in grated cheddar or Parmesan cheese.
Herb-Infused: Add chopped fresh herbs like rosemary or chives.
Sweet Delights: Use the dough to make sweet pull-apart rolls sprinkled with cinnamon and sugar.

A stack of biscuits dripping with honey.

🍽️ 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: Accompany 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)

Can I use a substitute for buttermilk?

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.

Can I use butter instead of shortening?

While butter can be used, shortening will create a lighter texture. For the best results, stick with the recommended shortening.

Can I make mini Angel Biscuits?

Yes, you can use a smaller biscuit cutter to create mini versions. Adjust the baking time accordingly.

Can I make these biscuits vegan?

You can try using plant-based milk and vegan shortening, but keep in mind that the flavor and texture will change.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!