Angel biscuits make a delicious addition to any meal. Lightly sweetened, these fluffy biscuits will quickly become a favorite.

Angel Biscuits Recipe | ©

Biscuits make one of the most versatile bread recipes. They are just as perfect for serving at breakfast alongside sausage and eggs or topped with a little bit of sausage gravy or at a wedding reception or other elegant occasion filled with ham and a light spread. Made from simple ingredients, they make their way from a quick bread that accompanies a meal to the most favored item on the buffet in many occasions.

Angel Biscuits Recipe | ©

This angel biscuits recipe absolutely becomes a favorite with its light and fluffy texture and hint of sweetness from the sugar. It is easy to see why they were my Daddy’s favorite biscuit. Since my Grandmother knew that, I think she would make them especially for him! They were always a part of her special celebrations and Sunday evening suppers. And, they were always one of the first things to disappear!

Angel Biscuits Recipe | ©

Self-rising flour makes my angel biscuit recipe a snap. Mixed with yeast, a bit of sugar, buttermilk and a few other items, these biscuits truly are as simple to make as they are delicious to eat! You can just see how tender they are, but no one would ever guess how simple they are to make!

Angel Biscuits Recipe | ©

Here’s my Angel Biscuits Recipe. Make them soon. I just know you’ll fall in love with them, too!

Angel Biscuits Recipe

Angel biscuits make a delicious addition to any meal. Lightly sweetened, these fluffy biscuits will quickly become a favorite.
4.41 from 10 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 24 biscuits
Author: Robyn Stone | Add a Pinch


  • 4 cups self-rising flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 1/4-ounce packet yeast
  • 3 tablespoons warm water
  • 2 cups buttermilk
  • 2 tablespoons butter melted


  • Preheat oven to 475º F. Lightly grease rimmed baking sheet pan with about a tablespoon of shortening.
  • Whisk together flour, sugar, and salt in a large bowl. Cut in shortening with a pastry blender or two forks. Add packet of yeast to a small glass bowl. Add warm water and allow yeast to sit for a few minutes. Pour buttermilk and yeast mixture into the dry ingredients. Stir until well combined, but do not over mix.
  • Dust countertop lightly with flour and turn biscuit dough out. Lightly flour the top of the biscuit dough and pat into a 1/2-inch thick circle. Cut dough into biscuits and place onto prepared baking sheet pan and place into the oven. Bake 10 - 12 minutes or until the biscuits turn a light golden brown. Remove from oven and brush the tops lightly with melted butter. Serve warm
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo


Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

48 Comments Leave a comment or review

  1. Hi Robyn,
    These do look delicious. Can I use my stand mixer? My husband bought me one for Christmas to help with my disability and I’m totally new to using it. Any suggestions?You know I Pinned it!

    1. Hi Kim,
      These come together really easily just using a large bowl and spoon. I’d worry that the electric mixer might tend to overwork the biscuit dough and yield a tougher biscuit. However, I say everything is worth trying! I’d set the mixer speed to the lowest possible speed when on and watch it carefully, if using.

    1. You can purchase White Lily Flour online and they have many wonderful products. Think they are located in Knoxville, Tennessee. This flour is made from soft winter wheat – a much different product than flour you buy in other parts of the United States. Go to their Web site for info.

  2. Just wondering if these can be frozen before baking. It’s just my husband and me and we don’t need 24 biscuits at once. 🙂 The recipe sounds very good!

  3. I use Rapid Rise yeast. Would I still need to use the 3 tablespoons of wateror could I just as the package of yeast ssaystto put in dry ingredients?

  4. I don´t know what is buttermilk or how I can replace it for.
    I write from Argentina

    Thanks a lot

    i love your site

    1. Hi Andrea,
      You can make your own buttermilk substitute by adding 1 tablespoon distilled white vinegar or lemon juice to each cup of whole milk and then allowing to sit at room temperature for about 10 minutes. Hope that helps!!!

      1. I think you meant to write add the 1 tablespoon vinegar or lemon juice to each cup of whole milk to used as a substitute for buttermilk. Love Love your recipe.


  6. Just baked these,didn’t have buttermilk, but used a carton of crime fraiche made up to 2 cups with skim milk and a little lemon juice. They rose well in the oven and are absolutely delicious. They are so light!

  7. WOW!! These are great. Just made them to take to a friend’s house for dinner. Had to try one right after they came out of the oven. Oh my goodness. Thanks for the recipe. I will definitely be making these again 🙂

  8. Could you prep the dough and refrigerate it for a few hours so that all you have to do is pop them in the oven when company comes over? Or do you need to make the dough and get it right in the oven?

  9. Woops. Sorry I misled you. J.M. Smucker Co. has bought out White Lily and most every other baking product company in the U.S. So you need to go to to purchase from them. If you live in the South, or Eastern Seaboard states, their site map indicates the White Lily products are in grocery stores. I would have to go over the Oklahoma line into Western Arkansas and may do it some day! ha.

    1. I have used different flours besides white lily, some stores just doesn’t carry it…I have have used just about every brand. Just make sure its SELF-RISING…(Ii already has salt,soda and baking powder in the flour) Southern cooks have been using self-rising flour for many, many, many years.

  10. why do you use yeast if you don’t rest the bisquits to rise before you cook them? just wondering.. you don’t need to rest them to rise first?

  11. Well I just made these and they all burned. 475 is too high to bake for just 10 minutes. Second batch I baked at 350 and they turned out very good. I really don’t care for the taste. Sorry

    1. did you use a oven thermometer? I’ve learned that even my high end oven can be off! Biscuits are usually baked at a high temp

  12. I have used this recipe as well as another that is very similar for over 35 years, & always have been very pleased. I made more biscuits than I cared to count on weekend mornings in my small town in NE, where farmers and truckers often came for breakfast. My biscuits and sausage gravy as well as home made cinnamon and caramel pecan rolls were the most popular items on my menu (and of course home made pies). when I had a bakery cafe. I used to visit my daughter in Little Rock Arkansas and bring back White Lily flour until I found that I could order it online. Now I get it online from Walmart very reasonably and it is shipped free if I order about 12. No problem doing that as I have now “UN-retired” and am baking these lovelies and other items for a new breakfast/brunch eatery in my area that appreciates great, made from scratch biscuits!. Bless their hearts. They told me that they didn’t care hold old I was, they wanted me for all that I knew ! I have not felt younger or happier in a long time.. . and I have the privilege of teaching some fine young men how to bake the old fashioned way., So much for retirement!! And I am in my mid 70’s and not planning to retire again any time soon!! They pay me very well, treat me like family and make sure that I do more training, teaching and recipe development than heavy baking/work. I see that God has saved some of the Best for Last. The flours from White Lily are worth their weight in gold. When I need a higher gluten bread flour King Arthur has some very nice ones sold by our local bakery supply. It is wonderful to work for/with people who choose to use top quality ingredients and are working to build a reputation for excellent, made from scratch food. I really enjoy your recipes and your website.

    1. Hi Trudy!
      I’m sure you’ve shared so much joy with those who’ve been blessed to enjoy your baking and good food through the years! It sounds like you are so happy with your “un-retirement” and I am glad to know that you are passing down some of that precious cooking knowledge – and sounds like they are eager to learn!
      I’m so happy to hear you enjoy my site and my recipes! I’ve really enjoyed reading your comment!
      Thank you so much for sharing this with me! All the best to you in your “un-retirement”! 🙂
      Robyn xo

  13. I love this recipe! I have made angel biscuits for years but never made them with self-rising flour. Seriously, these biscuits are perfect. I did have to add some extra flour but the weather can affect yeast recipes…it’s still toasty here in Texas. I fix supper for my children’s families every Friday and they flipped over the biscuits, munching them as they walked out of the door with the food baskets.Thank you so much for this recipe! (It seriously deserves more than five stars.)

    1. What a wonderful tradition! I love that you have your children’s families every Friday and am so glad that everyone loved the biscuits. I hope you have a wonderful Christmas season! xo

    1. I use skim milk, I am sure you could use whole milk, but the recipe won’t taste the same! I don’t like buttermilk either. Maybe if you make some with whole milk and distilled white vinegar it won’t taste like buttermilk. I have done this and I can’t stand vinegar either but the “flavor” doesn’t stand out like real buttermilk. Another thing you can do is substitute lemon juice mixed with milk. It definitely doesn’t taste like store bought buttermilk. Merry Christmas!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Reviews