Angel Biscuits Recipe


4.91 from 11 votes
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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

4.91 from 11 votes
Angel biscuits make a delicious addition to any meal. Lightly sweetened, these fluffy biscuits will quickly become a favorite.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 24 biscuits


  • 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


  • 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.


Make Ahead: Store baked angel biscuits for up to 2 days at room temperature, covered with an airtight cover.  Don’t refrigerate.
To Freeze Unbaked Biscuits: Place unbaked biscuits on a baking sheet, wrap or cover in an airtight covering, and place in the freezer. Flash freeze for at least 1 hour. Remove the biscuits, place them in a freezer-safe container, and freeze for up to 2 months. When ready to bake, remove from the freezer and bake at 475ºF until the biscuits are golden brown. Baking may take a minute or two longer than baking before freezing.
To Freeze Baked Biscuits: Bake and cool the biscuits thoroughly. Place in an airtight freezer-safe container and freeze for up to 1 month. When ready to use, thaw at room temperature for about 30 minutes. Bake at 350ºF for about 5 to 10 minutes until warm. 


Calories: 140kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 78mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 63IU | Calcium: 27mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Bill Jones says:

    5 stars
    ours turned out excellent, butter instead of vegetable shortening and no sugar.

    1. Robyn Stone says:

      Thanks so much, Bill.

  2. Susan says:

    Can these be cutout and frozen raw?

    If so, how would you recommend I thaw and bake?

    1. Robyn Stone says:

      Susan, you can cutout these biscuits and freeze. My recommendations are to place the cut rolls onto greased, freezer-safe pans and cover tightly with plastic wrap followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and place in the refrigerator to thaw. Once defrosted, bake as directed.

  3. Marie Meredith says:

    I do not like buttermilk. I can taste it no matter what it’s used in. Please tell me I can use whole milk.

    1. Debbie says:

      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!

  4. Lisa says:

    5 stars
    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. Robyn Stone says:

      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

  5. Trudy Fennell says:

    5 stars
    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. Robyn Stone says:

      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

  6. Jennie says:

    Can the dough be refrigerated?

  7. Linda Schwamp says:

    Which yeast do you use for your angel biscuits, rapid rise or active?
    Can’t wait to try these.

  8. Linwood Johnson says:

    Do you use instant yeast?

  9. Anna Ralston says:

    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. Robyn Stone says:

      Sorry you didn’t care for them, Anna.

    2. Nancy Long says:

      5 stars
      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