I love the idea of angel biscuits: using both yeast and baking powder to almost guarantee a good rise, which I guess is why they are sometimes called “bride’s biscuits.” I’m sharing this all-butter angel biscuit recipe because while versions with some vegetable shortening certainly rise nicely, they don’t bring a lot of extra flavor.
These angel biscuits have great rise and great flavor, a winning combination! You might also enjoy my flaky cheese biscuits recipe.
I added these biscuits to my list of Thanksgiving breads too, because they’d be great for Thanksgiving.
I was born and raised in Georgia, and Angel biscuits were cherished in our family. My mother always made a batch to take to any family gathering, and they all disappeared long before the green bean casserole! Yet, I always felt they could be better.
When I found this recipe, I knew this is what I was looking for! I always tend to put my own touch on recipes, but this one didn’t need any more touches. Perfect!! Tender, delicious, angelic biscuits! I froze my first batch and took them out of the freezer before baking for Thanksgiving. Perfect!!!
Reader Kay
What Are Angel Biscuits?
It’s hard to know for sure why they’re called angel biscuits, but maybe because they rise so well and are soft and tender.
The main characteristics of angel biscuits are that:
- they are made with all shortening
- they use both yeast and baking powder for leavening
I broke rule number one and used all butter instead.
You can avoid “loss of loft” by using solid ghee or clarified butter rather than whole butter (butter that contains fat, milk solids, and water such as Land O’Lakes).
Using refrigerated ghee or clarified butter will get you all the butter flavor with none of the water in whole butter. This should ensure a rise almost as high as all-shortening angel biscuits.
How to Mix Angel Biscuits
The original recipe for angel biscuits that I based mine on has you mix all the dry ingredients together, add the buttermilk and yeast, and then knead it until it comes together.
When I make biscuits, I like to give them a few rolls and folds to build in some layers, so that’s what I did with the angel biscuits too.
Behold, my photo tutorial about how to roll and fold Angel Biscuits (or any biscuits).
Rolling in Biscuit Layers
I love biscuits with layers. And you don’t have to buy canned biscuits to get those thin layers. You can roll them in yourself.
Here’s how:
How to Avoid “Second Roll” Biscuits
Most biscuit recipes tell you to roll or pat out your dough, cut rounds as close together as you can, then re-roll the scraps. These recipes come right out and tell you that these “second roll” biscuits won’t rise as high and may be a bit tougher, yet they tell you to do it anyway.
Here’s a tip:
PRO TIP: For next to zero waste and no “second roll” inferior biscuits, cut biscuits into squares with your bench knife.
And now, without further ado, I give you All-Butter Angel Biscuits for #tbtfood. Try them with some fig jam or with some apple butter.
Angel Biscuit Q&A
Yes you can. Cover it well and it should be fine overnight. It has been my experience that, after a day or two, unbaked refrigerated biscuits tend to turn a bit gray, so don’t wait longer than a day before baking.
Yes. Cut out the biscuits, place them on Silpat-lined trays and put them in the freezer. Once they’re frozen solid, you can transfer them to freezer bags to store for up to a month. Just take out the number you need.
Yes. No need to let them thaw out before baking. Just brush the frozen biscuits with some buttermilk, pop them on a baking tray and bake as directed. It may take a couple of extra minutes, but they will be just as soft and wonderful as biscuits baked from freshly made dough.
All-Butter Angel Biscuits
These all-butter angel biscuits do not rise as high as their vegetable shortening cousins, but what you lose in rise, you more than gain in wonderful, buttery flavor.
Ingredients
- 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
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon baking soda
- 6 oz (1 1/2 sticks) cold unsalted butter, cut into 12 pieces
Instructions
- Combine yeast and water in a bowl. Whisk well to combine and let sit for 5 minutes.
- Whisk in the buttermilk. Set aside.
- In a very large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
- Rub in the butter with your fingertips until the largest pieces of butter are the size of peas.
- Make a well in the center of the flour and pour in the buttermilk/yeast mixture.
- Mix gently with a clean hand until the dough is very shaggy but more or less in one mass.
- Turn out onto a well-floured surface. Flour the top of the dough and pat into a rough rectangle with your hands.
- Gently roll out until the dough is about 1/2" thick.
- 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.
- Turn the dough 90 degrees and repeat the rolling and folding 5 more times.
- Roll the dough into a fairly even rectangle about 1/2"-3/4" high.
- You can cut round biscuits, but I find there is less waste if I just use my bench knife to cut square biscuits.
- 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.
- Cut the remaining rectangle of dough into biscuits of whatever size you want. I was able to get 20.
- Arrange on a parchment- or Silpat-lined baking sheet about an inch apart.
- Cover and let sit out for about an hour and a half.
- Place your biscuits in the freezer for an hour to firm up the butter. This will ensure the highest rise possible.
- 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.
- Serve hot or warm
Notes
HOW TO AVOID “SECOND ROLL” BISCUITS
Most biscuit recipes tell you to roll or pat out your dough, cut rounds as close together as you can, then re-roll the scraps. These recipes come right out and tell you that these “second roll” biscuits won’t rise as high or be as tender as your first rolls.
PRO TIP: For next to zero waste and no “second roll” inferior biscuits, cut biscuits into squares with your bench knife.
Original, handwritten recipe found on RecipeCurio.com
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Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 180Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 343mgCarbohydrates 31gFiber 1gSugar 3gProtein 5g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
I hope you enjoy the angel biscuit recipe, friends!
Thanks for spending some time with me today. Take care, and have a lovely day.
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.
Jennifer Field 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!
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.
Jennifer Field says
Oooh, Maggie! Cut them tiny and toast them for croutons in your soup–yay! Glad you like the post–they were fun to make, and really easy! 🙂
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?
Jennifer Field says
Eek! Thanks–I shall go amend that, Maggie!
Jennifer Field says
Oh, I see. I called the notes section “Other Stuff to Know,” and it’s at the bottom of the recipe, Maggie.
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.
Jennifer Field 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.
Jennifer Field says
I love that book so much, Maggie! I can now make a pan sauce with my eyes closed all because of that book!
Linda Chandler says
I found your blog by googling substitute for shortening in angel biscuits. So glad I found your blog. I have a question that I did not see in regards to angel biscuits. I like the butter substitution, and I know that your goal was to have more flavor in the angel biscuits. But, I was wondering if lard could be another substitution. I buy pork fat from a farmer (think naturally raised, not industrialized pork ) and render my own lard. Not many recipes call for lard, but for me, lard is better than shortening. I do not use shortening anymore because it’s hydrogenated. If, I do not have enough butter for pie crust, I can use lard. Have you tried substituting lard for shortening? Please let me know. Love your blog!
Jennifer Field says
Hey, Linda! If you have leaf lard, by all means use it. The crystalline structure of the lard should really help with rise. Go for it! I’m so glad you have found me. 🙂 Never hesitate to get in touch. I’m happy to help if I can!
Teresa says
After the rise, is that when you put them in the freezer for an hour?
Jennifer Field says
Hey there, Teresa. Yes, after they rise for about 90 minutes, put them in the freezer. Then you can bake as soon as you remove them from the freezer. No need to wait for a second rise. Enjoy!
Jasmine says
Is buttermilk an absolute necessity for this recipe or can regular dairy milk or heavy cream or another milk be substituted and if so, would it be the same amount? Also, what effects might that have on the finished product what?
Jennifer Field says
Hey, Jasmine. The buttermilk provides a nice “tang” to the biscuits and also helps to tenderize them. If you don’t have buttermilk, substitute plain yogurt watered down a bit so it’s about the same consistency as buttermilk. If you don’t have yogurt, you can use “plain” milk, but cut back on the baking soda. I can’t tell you by exactly how much, because I’ve not made this substitution, but I’m guessing use about 1/4 teaspoon baking soda. Enjoy!
Sherrie says
I made these yesterday and they are on the menu for breakfast this morning, thank you so much they are delicious ! I am really enjoying making your recipes !
Jennifer Field says
Wow, Sherrie! I am honored that you trust me and my recipes! ❤️ I’m thrilled you’re enjoying them and a little sad you have angel biscuits and I don’t. Enjoy!