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!
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.
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.
- 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.
Drop Biscuits Vs. Rolled Biscuits
If you are ready to enjoy some fresh baked angel biscuits you can form your biscuit two different ways:
- Make a drop biscuit by dropping scoops of dough onto a parchment lined baking sheet or a greased muffin tin.
- 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.
- 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.
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.
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:
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
Angel Biscuits
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 C milk
- 1 C vegetable shortening
- 1/2 cup butter melted and divided
Instructions
- Add yeast to warm water and sugar and allow to sit for 5 minutes.
- Mix together dry ingredients. Cut in 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.
- 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).
- Bake at 350 for about 20 minutes or until golden brown.
- Makes approx. 32 biscuits
Nutrition
Originally posted April 1, 2011
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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?
Naomi, Hope you enjoy them as much as we do.
I have only made them with shortening but they should work fine with butter.
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.”
Don’t you just love a good old family recipe!
Can the biscuit be frozen and baked later? How long will the dough keep in refrigerator.
I have not frozen them but have kept the dough refrigerated for up to a week.
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
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.
Would this recipe work well using mini cupcake tins or would they tend to be dry?
Not sure – worth a try!
The typo was fixed after the comment – it is correct now.
GladI read the comments to see there was a typo for the yeast measurement! Of course I might have not have noticed & just used the packet without checking the amount anyway. I love biscuits & rolls & just HATE the ones that come in tubes (you know the ones I mean)! Can’t wait to try these.
I have a yeast roll recipe that I make and I freeze the balls of dough so I can pull out what I need for a meal. I let them rise and then bake them…Could I do the same with the Angel Biscuits after I cut them out? Thanks!
I have never frozen the dough but I don’t see why you couldn’t. Let me know if you try it!
Question…I’m just confused on the yeast measurement: “1 package (1 1/4 oz)”. My dry yeast packets are the equivalent of 2 1/4 tsp of yeast or 1/4 oz., neither of which is what you used. Help?! I just want to get it right because I’m DYING to make these.
Sorry for the confusion. That is a typo. It should be two and a quarter not one and a quartered
I am intrigued by the comination of biscuit and yeast bread. I can’t wait to try them. BTW I love your blog header and colors. It is so pretty and calming. Have a great week!
Lorene, I usually put it in a tupperware container with a lid because it is easier to scoop out than in a ziploc bag. I do it in my Kitchen Aid. You usually don’t have to worry about over mixing bread. You just want to make sure you don’t kill the yeast. Good luck!!
you always have the best recipes! thank you for sharing. question. when you refrigerate. air tight lid or zip lock bag? can I use my kitchen aid to mix everything? or do I have to be careful about over mixing? I am not a bread maker. I usually make hockey pucks! LOL…. this recipe sounds interesting enough to try it out! making chili tonight and I thought this would go well…
thanks!!!
Lorene
I love the idea of using cookie cutters to cut out the biscuits. I am so doing that next time!!
we use cookie cutters to make our angel biscuits. My younger son has elephant shaped biscuits 🙂
YUM! I love bread it’s my weakness! I will have to try this recipe.
I want to try these with the Chocolate Gravy I’m making on Sunday.