Angel biscuits make a delicious addition to any meal. Lightly sweetened, these fluffy biscuits will quickly become a favorite.
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.
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!
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!
Here’s my Angel Biscuits Recipe. Make them soon. I just know you’ll fall in love with them, too!
Angel Biscuits Recipe
Ingredients
- 4 cups self-rising flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup shortening
- 1 (1/4-ounce) packet yeast
- 3 tablespoons warm water
- 2 cups buttermilk
- 2 tablespoons butter, melted
Instructions
- 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.
- Place biscuits into the preheated 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I AM UNABLE TO FIND THAT FLOUR HERE IN MY AREA.WHAT DO I DO.JUST USE THE SELF RISING OF ANOTHER BRAND.THANKS NELDA
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
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!!!
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.
How interesting. I’ve never tried biscuits with yeast before. I can’t wait to slather these in butter and honey.
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?
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!
I would bake them, and then freeze them.
My yeast is 1/4 oz packet. Can you confirm that it is 1 (1/2 oz) packet of yeast?
Hi Molly! Yes, it is 1/4 ounce packet! Hope you love them!
These biscuits look so dang good!! Yum!
I love biscuits and these look heavenly 😉 We don’t have that flour brand here in the PNW-will other brands work as well?
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.
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!
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.
Try pulsing the stand mixer instead of just turning it on.
Robyn,
Your biscuit recipes always look delicious. Can’t wait to try this one. Pinned.
Annamaria