Old-Fashioned All-Butter Angel Biscuits for #tbtfood

All-Butter Angel Biscuits

Serving suggestion. Heh.

All-Butter Angel Biscuits have been casually on my radar for a few years now. I love the idea of using both baking powder and yeast to provide the leavening. It's my guess, but I don't know for sure, that these were developed to ensure success. If the baking powder didn't help them to rise, then the yeast would, and vice versa. They're kind of foolproof that way, but you still do have to use a light hand when bringing the dough together.

I started with a recipe I found on the really amazing site Recipe Curio. Here's a description of the site from its home page:

All-Butter Angel Biscuits for #tbtfood
Recipe type: Quick Bread
Cuisine: American
What You Need
  • 4 teaspoons active dry yeast
  • 2 oz warm water
  • 16 oz buttermilk
  • 25 oz all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1½ teaspoons fine sea salt
  • 1 teaspoon baking soda
  • 6 oz (1½ sticks) cold unsalted butter, cut into 12 pieces
What To Do
  1. Combine yeast and water in a bowl. Whisk well to combine and let sit for 5 minutes.
  2. Whisk in the buttermilk. Set aside.
  3. In a very large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
  4. Rub in the butter with your fingertips until the largest pieces of butter are the size of peas.
  5. Make a well in the center of the flour and pour in the buttermilk/yeast mixture.
  6. Mix gently with a clean hand until the dough is very shaggy but more or less in one mass.
  7. Turn out onto a well-floured surface. Flour the top of the dough and pat into a rough rectangle with your hands.
  8. Gently roll out until the dough is about ½" thick.
  9. Use your bench knife to scrape under half the dough and fold it over on itself. It will be pretty ragged, but it will shape up with each additional turn.
  10. Turn the dough 90 degrees and repeat the rolling and folding 5 more times.
  11. Roll the dough into a fairly even rectangle about ½"-3/4" high.
  12. You can cut round biscuits, but I find there is less waste if I just use my bench knife to cut square bisscuits.
  13. Trim off the folded or irregular ends of the biscuits. You can certainly leave them on, but those edge biscuits won't rise evenly and will be sort of funny looking. They'll still taste good though, so it's your call.
  14. Cut the remaining rectangle of dough into biscuits of whatever size you want. I was able to get 20.
  15. Arrange on a parchment- or Silpat-lined baking sheet about an inch apart.
  16. Cover and let sit out for about an hour and a half. (See Notes)
  17. Brush tops with buttermilk and bake in the center of a 425F for about 10 minutes, or until deep golden brown on top. If your oven bakes unevenly, rotate the pan after 5 minutes.
  18. Serve hot or warm
Other Stuff to Know
PJ Hamel suggests that after the rise you freeze the biscuits for an hour. This will firm up the butter again and allow for a higher rise. I didn't do this, but I probably will next time.

And there you go! Happy Throwback Thursday Food. As always, if you have a suggestion for a #tbtfood post (or an Ice Cream Tuesday or Fundamental Friday post) please let me know.  Happy to oblige if I can.

Thank you for spending some time here today. Have a lovely day.

PS: The shortcake. It's sour cream, sugar, salt and vanilla for the creamy goodness. The berries are cut and macerated in demerara sugar and fig-infused balsamic, a pinch of salt and a touch of vanilla. Enjoy!


  1. micaela p. says

    yumyumyum!!! And then the cheese biscuits!!! I can practically taste the crunch and flaky and buttery… sticking these on my to-do list.

    • says

      Yes! That’s how I used to make them at the restaurant, but they weren’t angel ones. Just regular ones. Seasoned the flour with mustard powder and some other stuff I can’t remember right now and rolled in a mixture of Emmenthaler and Parm. So good!

  2. Maggie says

    Oh man, I love angel biscuits and never thought to add cheese to them. I’m trying this a.s.a.p., and am gonna cut them really tiny, so you can just pop the whole thing in your mouth. Yum indeed. I want these with a cold summer tomato soup — it’ll be like a little soup&grilled cheese mini-festival. Great inspiration, Jenni.

  3. Maggie says

    One thing – – I just noticed that step #16 where you proof for 90 minutes says “see note” – – but I can’t find any reference to proofing in the notes. Wassup?

  4. Maggie says

    Jenni, I made these last week (with cheese addition) and they were truly delish with a cold tomato bisque, but I have a texture question.

    These were more yeast-roll-like and less biscuity than I expected. If I wanted them more biscuity (less fluffy), could I proof the dough BEFORE cutting them out, and then bake right after cutting? Or would you have another suggestion?

    (The leftovers, split and toasted just on the cut side, were fantastic. The toasting brought up the cheese shreds and they were like the world’s most elegant CheezIts.)

    PS: I make Sweet Potato Angel Biscuits that are To Die For. I’ll have to remember to tell about that when the cool weather gets here.

    • says

      The texture of these biscuits is generally a mix between a biscuit (more biscuity when hot) and a roll (more roll-ish when cold). I’m not really sure there is much you can do about that–it’s a factor of the yeast’s action.

      Here’s the recipe I used to use to make spiced cheese biscuits at the restaurant. Not angel biscuits but a mixture of cream and buttermilk with a ton of butter. Delicious: http://www.reluctantgourmet.com/cheese-biscuits-recipe/

      Would love to hear more about your sweet potato angel biscuits. Yum!

      • Maggie says

        Jenni, those cheese biscuits sound fabulous and I can’t believe I haven’t come across a reference to them in my travels around your site. Will try that folding technique a.s.a.p.!

        And bonus: really nice interview with you, too. There was one book on your cookbooks list that I didn’t know (the Pam Anderson one) and it went onto my wishlist immediately.


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