Best Angel Biscuits

What are Angel Biscuits?

My ideal biscuit, angel biscuits are essentially a cross between a roll and a buttermilk biscuit. They use three different leaveners (baking soda, baking powder, and yeast) to help them rise to high heaven (this is how they got their name). You basically create a traditional buttermilk biscuit dough, and then work some yeast into the mix and allow the dough to proof as you would a bread or roll recipe.

You do not have to worry about the butter staying super cold, and all-told, I think angel biscuits are more fool proof than classic buttermilk biscuits. Sure, they require the extra step of adding yeast and the time required for proofing/rising. But these things are very easy and I think the end result is so amazing. 

You wind up with these ultra light and flaky biscuit-like rolls that have layers you can actually pull apart. 

What is the best flour to use for Angel Biscuits?

All purpose flour is just fine for these, however I do use White Lily, which I can easily find here in South Carolina. If you do use White Lily, just be sure to add an extra 10 TBSP (½ cup plus 2 TBSP). 

Tips and tricks for the best Angel Biscuits

Water temperature matters 

The difference between lukewarm and hot water matters, and in the case of “blooming” yeast, you want the water to be warm – not hot. Hot water can kill the yeast, just like too much salt can. So, to keep things nice and cozy for the yeast, so it can bloom to the very best of its ability, you’re looking for a temperature of 105 degrees F to 110 degrees F. 

That said, I don’t expect any of you to bust out a thermometer just to measure the temperature of ¼ cup of water. Just go by touch here – if the water feels warm to you, like baby bear’s soup, then it is. This isn’t rocket science. You got this. 

Don’t jiggle the biscuit cutter. 

When it comes to biscuit making, there is much temptation to ram the biscuit cutter down into the pillowy soft dough and then to subsequently rock and shift and wiggle it around to really get that biscuit cut. Please don’t do this. Not now, not ever. Though we mean well, when we do this, it’s actually hurting the biscuits’ chances to rise up to high heaven, to become the angelic things that they’re meant to be. Just cut straight down, and then pull straight up. That’s all there is to it.

Keep them side-by-side. 

This goes for all biscuits, really. When placing the unbaked biscuits into the skillet or pan, you do want them to be touching one another. This gives them all something to cling to, to climb up when rising in the oven. Biscuits are better together, they literally support one another, isn’t that the cutest thing you’ve heard all day? 

How to create a “Warm-ish” rising environment

Angel biscuits are really like a biscuit-bread hybrid (a best of both worlds sort of thing) so they need some time to rise/proof. The yeast makes it so. Yeasty doughs benefit greatly from a properly temperature-controlled rising environment, and I basically do the same thing every time I proof a dough … 

This isn’t The Great British Baking Show, we all don’t have handy dandy proofing drawers at the ready. So, I create my own by turning my oven to the lowest, warm setting (typically 170 degrees F) and then as soon as the warmth starts to fill the oven, I turn the oven off. I set my bowl of dough in the oven and let it proof in there. Works beautifully every time.

What you’ll need for this Angel Biscuits recipe

5 cups all-purpose flour

2 tsp baking powder

1.5 tsp baking soda

1.5 tsp kosher salt

5 TBSP sugar

Two, 1/4-oz packages active dry yeast (1/2 oz total)

1 cup (two sticks) cold, unsalted butter, cut into small pieces

2 cups buttermilk

2 TBSP melted butter, for brushing

How to make the very best Angel Biscuits

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3 TBSP of the sugar. 

In a small bowl, combine the remaining 2 TBSP sugar, the yeast, and ¼ cup warm (not hot) water. Let this sit for 5 minutes. 

Meanwhile, use your fingertips or a pastry blender to work/cut the butter pieces into the flour mixture. Just pinch and work it into the dry ingredients until it resembles coarse meal. Make a well in the middle and pour the buttermilk and the yeast mixture inside. Using a spatula or wooden spoon, fold the wet ingredients into the dry. If you need to add a little more flour to make things workable, that’s okay. 

Switch to your hands and work the dough until you have a smooth ball (I just do this right in the bowl). Cover with a kitchen towel and place in a warm-ish environment to rise/double in size for one hour (see my tips in the post for this). 

When the dough has doubled in size, transfer it to a well-floured work surface and pat it out to a thickness of about 1 to 1.5 inches. Fold the dough in half. Press back out to 1-inch thick. Fold in half again, and press back out to a thickness of 1.5-inch.  

Preheat the oven to 425 degrees F. Adjust the oven rack to the middle position. 

Using a 2-inch biscuit cutter (or something comparable), cut out your biscuits, being careful not to wiggle and shake the cutter around the dough too much (this prevents rise). Just punch the cutter straight down and pull it straight out. Place the biscuits on a baking sheet or in an oven-proof skillet, brush the tops with melted butter and sprinkle with a little salt if you like. Bake until golden brown and very puffed and risen; about 15 to 20 minutes. 

If you like the looks of these buttermilk Angel Biscuits, you might also enjoy:

Alison Roman’s Luckiest Biscuits in America

Giant Salted Maple Butter Parker House Rolls

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