Angel Biscuits Recipe

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! I do use White Lily® self-rising flour, made of 100% soft winter wheat that is the secret to a light, fluffy, and tender biscuit, too! Most southerner’s, like my grandmothers, aunts, and my Mama, swear by White Lily flour for their biscuits, breads, and even their cakes. It is the only flour I use in my baked goods and since it is such a light and tender flour, it is even what I use in all of my baking for cakes, cookies, and other treats!

Angel Biscuits Recipe | ©

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

5.0 from 4 reviews
Angel Biscuits Recipe
Prep time
Cook time
Total time
Angel biscuits make a delicious addition to any meal. Lightly sweetened, these fluffy biscuits will quickly become a favorite.
Serves: 24 biscuits
  • 4 cups self-rising flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup vegetable shortening
  • 1 (1/4-ounce) packet yeast
  • 3 tablespoons warm water
  • 2 cups buttermilk
  • 2 tablespoons butter, melted
  1. Preheat oven to 475º F. Lightly grease rimmed baking sheet pan with about a tablespoon of shortening.
  2. 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.
  3. Dust countertop lightly with flour and turn biscuit dough out. Lightly flour the top of the biscuit dough and pat into a ½-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

Robyn xo


Disclosure: I am proud to work with White Lily® flour to provide recipe development as well as to share family favorite recipes. 


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  1. 29

    Deborah Dodds says

    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?

  2. 32

    Sharon says

    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.

    • 33

      Mellie says

      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.

  3. 36

    HannahJ says

    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?

  4. 38

    Rita Sparkman says

    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 :)

  5. 40

    Jean Scarlett says

    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!


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