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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Bread / Angel Biscuits

Angel Biscuits

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By: Leigh Anne WilkesPosted: 5/17/20Updated: 9/02/20

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cast iron pan of biscuits

Angel Biscuits are the perfect combination of a flaky biscuit and a delicious yeast roll.  The dough can be refrigerated and the biscuits baked later.

Who doesn’t love a delicious biscuit!?  They are the perfect addition to breakfast lunch or dinner.  These Sour Cream Biscuits are some of the best biscuits I’ve ever made.  The addition of herbs to these Flaky Herb Biscuits give them amazing flavor and you won’t believe what brown butter does for these Browned Butter Biscuits!

Angel Biscuits in a cast iron pan

I love a good yeast roll and I also love a good biscuit. Today’s recipe is the perfect combination of the two. It has the ease and quickness of a biscuit but it has more of the yeasty, lightness of a yeast roll. My sister in law, Teresa, gave me this recipe years ago and after a few tweaks I have made it my own.

biscuits in a pan

How to Make Angel Rolls

  • Start by adding your yeast to warm water and sugar and allow it to sit for 5 minutes.  The yeast mixture should get nice and puffy.
  • Put dry ingredients in a bowl and use a pastry blender or a fork to blend shortening into dry ingredients.  It will form a small crumb.
  • Pour yeast mixture into crumb mixture.

adding yeast to biscuit batter

  • Stir until mixture is well combined and there is no dry ingredients. This is a fairly wet dough.  At this point you can refrigerate the dough in an airtight container and just pull out the amount of dough you want.
  • The mixture can keep in the refrigerator for 5-6 days.

stirring biscuit dough

Drop Biscuits Vs. Rolled Biscuits

If you are ready to enjoy some fresh baked angel biscuits you can form your biscuit two different ways:

  1. Make a drop biscuit by dropping scoops of dough onto a parchment lined baking sheet or a greased muffin tin.
  2. Make a cut biscuit by rolling out dough and using a biscuit cutter to cut into circles.

Add 1/4 cup of melted butter to a cast iron pan and place cut biscuits into pan.placing biscuits in cast iron pan

  • Allow the biscuits to rise for 30 minutes before baking.
  • Bake at 350 degrees F for 20 minutes or until golden brown.
  • Brush biscuits with 1/4 cup melted butter before serving.
    brushing butter on biscuits

No matter what shape you make them, they taste heavenly (just like an angel)  As I mentioned above, the other great thing about this dough is that you can refrigerate it for 5-7 days and just pull out the amount you need each night for dinner.  Fresh, warm biscuits in minutes.

 

 

overhead shot of angel biscuits in cast iron pan

 

Angel Biscuits don’t rise as much as a yeast roll, but they are not as heavy as a traditional biscuit either. And everyone will think they are a little bit of heaven!

Check out more of my easy bread recipes:

  • Easy French Bread
  • Fluffy Dinner Rolls
  • Skillet Cornbread

My favorite kitchen tools for making ANGEL BISCUITS:

REDMOND REAL SALT – this is my favorite, daily use salt.  It’s unrefined, unprocessed, just the way nature made it!

CAST IRON SKILLET – I have an assortment of sizes but the 10 inch is my most used cast iron pan.

For all of my other favorite kitchen products and tools visit my Amazon Store.

 

 Angel Biscuits Recipe

5 from 1 vote

Angel Biscuits

Recipe From: Leigh Anne Wilkes
Angel Biscuits are the perfect combination of a flaky biscuit and a delicious yeast roll.  The dough can be refrigerated and the biscuits baked later.
serves: 32 biscuits
Prep:10 minutes
Cook:35 minutes
Rate Recipe

Ingredients

  • 1 package 1 1/4 oz. dry active yeast
  • 1/2 C warm water with 2 Tbsp sugar
  • 5 C flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk can also use regular milk
  • 1/2 cup butter cold
  • 1/2 cup shortening
  • 1/2 cup butter melted and divided (only 1/4 cup if not using a cast iron pan.

Instructions

  • Add yeast to warm water and sugar and allow to sit for 5 minutes.
  • Mix together dry ingredients. Cut in cold butter and shortening until crumbly.
  • Add yeast mixture and milk to crumb mixture. Stir until well moistened.
  • At this point you may just cover the bowl and refrigerate until ready to use or roll the dough out and cut with a biscuit cutter. Dough should be about 1/2 inch thick.
  • If using a biscuit cutter, flour the cutter so that it cuts easier. Do not "twist" the cutter when it is in the dough, that will seal off the edges of the biscuit and prevent it from rising.
  • Place on a greased baking sheet and cover and allow to rise for about 30 minutes.
  • Another option is to grease a muffin tip and spoon dough into muffin tins (about 3/4 full).
  • Brush tops of biscuits with the 1/4 cup of melted butter after baking.
  • I also like to cook them in a cast iron pan. If using a cast iron pan place 1/4 cup of melted butter in bottom of pan before adding biscuits. Brush the tops of the biscuits after they are baked and still warm with the remaining melted butter.
  • Bake at 350 for about 20 minutes or until golden brown.
  • Makes approx. 32 biscuits

Nutrition Facts:

Calories: 141kcal (7%) Carbohydrates: 16g (5%) Protein: 3g (6%) Fat: 7g (11%) Saturated Fat: 2g (13%) Cholesterol: 2mg (1%) Sodium: 120mg (5%) Potassium: 81mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 25IU (1%) Calcium: 36mg (4%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread
Cuisine:American
Keyword:angel biscuits
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
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Originally posted April 1, 2011

If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis!

 

cast iron pan of biscuits

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  1. Naomi says

    Posted on 9/6 at 8:32 pm

    I’m very intrigued by this cross between a yeast roll and a biscuit! I can definitely see it becoming a favorite in my house! Have you tried it with butter instead of shortening?

    Reply
    • Leigh Anne says

      Posted on 9/7 at 5:12 pm

      Naomi, Hope you enjoy them as much as we do.
      I have only made them with shortening but they should work fine with butter.

      Reply
  2. rita says

    Posted on 7/16 at 6:11 am

    I have a similar Angel Biscuits recipe handed down to me from my grandmother except it uses 3 T sugar and buttermilk in place of plain milk. She said “This dough makes quick biscuits, shortcake, hamburger buns and sweet rolls using small pieces of dough rolled in cinnamon and sugar and stacked 3 high in a loaf pan.”

    Reply
    • Leigh Anne says

      Posted on 7/16 at 7:44 am

      Don’t you just love a good old family recipe!

      Reply
  3. Bonnie Burnett says

    Posted on 6/21 at 8:51 am

    Can the biscuit be frozen and baked later? How long will the dough keep in refrigerator.

    Reply
    • Leigh Anne says

      Posted on 6/21 at 11:26 am

      I have not frozen them but have kept the dough refrigerated for up to a week.

      Reply
  4. Kimberley says

    Posted on 5/17 at 7:04 am

    Hi, as a UK based mum…. Please can you tell me what type of flour this uses? Is it strong bread, plain or self-raising flour?
    Also what is vegetable shortening? Is it oil? Thanks

    Reply
    • Leigh Anne says

      Posted on 5/17 at 7:34 am

      Kimberley, It is just regular all purpose flour here in the US. I am assuming it would be like your plain flour. vegetable shortening is what we call Crisco here in the US, it is not oil. It is a solid product, more like lard.

      Reply
  5. VEE says

    Posted on 2/18 at 9:18 am

    Would this recipe work well using mini cupcake tins or would they tend to be dry?

    Reply
    • Leigh Anne says

      Posted on 2/18 at 12:43 pm

      Not sure – worth a try!

      Reply
  6. Leigh Anne says

    Posted on 1/12 at 8:15 pm

    The typo was fixed after the comment – it is correct now.

    Reply
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