Published: Last Updated: by Marye 918 words. | About 5 minutes to read this article.
High and light, these angel biscuits are buttery bites of goodness. They are an easy cross between a biscuit and a dinner roll that everyone loves! You can cover the dough and refrigerate it for up to 2 days. Let rise for 15 to 30 minutes before baking if the dough is cold.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Jump to Recipe
This angel biscuits recipe is a cross between a flaky biscuit and a yeast roll. These easy yeast biscuits are light, fluffy, and rise super high but they don't take much time at all. We love them with cream gravy over the top for breakfast. This old fashioned southern recipe is foolproof! Make them once and you'll know why they've been a standard here in the South for decades.
For this recipe you'll need: all purpose flour (White Lily is best), yeast, baking powder, baking soda, buttermilk, salt, butter, buttermilk, sugar
Biscuits are a "thing" in the Southern states. When I was a kid you got bread of some sort with every, single meal. The school cafeteria had a big basket of white bread in the middle of each table and at home if there wasn't biscuits or rolls you can bet there was a few slices of store bought bread in the middle of the table.
Well, not in the middle of the table exactly. In a bowl or on a plate.
Biscuits were most often a breakfast thing since they could be made quickly. In fact, when my older kids were small and I wasn't working we had biscuits for breakfast a lot.
Love them spread with strawberry cream cheese!
They think their younger siblings have it so much easier... but the lack of hot biscuits on the breakfast table tells a different tale!
Anyway, this angel biscuits recipe comes out so light and fluffy that it's sinful. They only have a 10 minute rising time so there's not much of a time investment, either. You can even roll them out the night before, cover them, store them in the fridge, and bake in the morning. Or, you can even make the dough, cover it, and put it in the fridge for a couple of days. This is great because you can take out what you need and have fresh biscuits as you want them. If the dough is cold let the biscuits rise for some extra time before baking. 15 to 20 minutes is fine.
So easy.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
Be careful not to handle them too much, though. Over-kneading or using too much flour when rolling them out can make angel biscuits tough. You don't want that.
I've heard these southern biscuits called mile high biscuits, yeast biscuits, or risen biscuits, too. Looking at the recipes they all seem to be about the same.
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White Lily flourhas been the Southern secret for light biscuits since 1883!
Light as Air Southern Yeast Biscuits Recipe
Here's the angel biscuits recipe. They are the fluffiest biscuits ever! They're just SO good! Enjoy!
You might also like these lighter than air cloverleaf rolls.
I like making them in an iron skillet because the bottoms get crispy! Try them with this simple broccoli cheese soup with Velveeta.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating.⭐️⭐️⭐️⭐️⭐️
📖 Recipe
4.39 from 52 votes
Angel Biscuits Recipe : Easy Biscuits Made with Yeast
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High and light, these angel biscuits are buttery bites of goodness. They are an easy cross between a biscuit and a dinner roll that everyone loves! You can cover the dough and refrigerate it for up to 2 days. Let rise for 15 to 30 minutes before baking if the dough is cold.
Course Bread
Cuisine American - Southern
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings:12
Calories:189
Author:Marye Audet-White
Ingredients
- 1 package active dry yeast
- ¼ cup water, 110F
- 2 ½ cups flour, a low protein flour like White Lily is best
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 /2 teaspoon baking soda
- ½ cup butter, very cold
- 1 cup buttermilk, 110F
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Instructions
Preheat the oven to 400F.
Dissolve the yeast in warm water with 1 tablespoon of the sugar.
Set aside.
Mix the flour, sugar, baking powder, salt, and baking soda in a large bowl.
Use a grater to grate in the cold butter.
Stir until the grated butter is covered with flour.
Stir in the warm buttermilk and yeast mixture.
Mix gently until it forms a dough but don't over mix.
Knead lightly until the dough is smooth.
Roll out gently and cut with a round cutter.
Place biscuits on parchment or silpat, cover with a kitchen towel, and let rise in a warm place for 8 to 10 minutes... or as much as 30 minutes.
Brush the tops with melted butter if desired.
Bake for 12 to 15 minutes, or until light, golden brown.
Serve hot!
Notes
My "Biscuit cutter" is a tomato paste can that I've cut both ends out of. It makes perfect biscuits as far as I'm concerned, although my husband says they are too small. I prefer "petite". If you use that size cutter you'll get 18 to 24 biscuits.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 189kcal | Carbohydrates: 24.3g | Protein: 4.7g | Fat: 8.3g | Cholesterol: 21.2mg | Sodium: 318.4mg | Fiber: 1.5g | Sugar: 3.1g | Vitamin A: 400IU | Vitamin C: 0mg | Calcium: 60mg | Iron: 0.4mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
First published January 11, 2017. Last updated October 19, 2021 for editorial changes.
More Homemade Yeast Rolls
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- Texas-Size Cinnamon Rolls
- Sour Cream Cinnamon Rolls
- Crescent Roll Cream Cheese Danish
About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Jax
These were so gooey I had to add 2 cups or more of flour...they are rising hopefully fight now.i hope they at least taste good after all this mess...This recipe has to be posted wrong......Reply
Marye
There are over 50 4 and 5 star reviews AND I went through the entire thing on video which you can watch up closer to the top of the post.. Pretty sure it's not the recipe that's the problem. 🙂 How did you measure your flour? How did you measure your liquids?
Reply
Sherry
I made the biscuits and they were very good. They did not rise as shown in the picture.Reply
Anne
Flat, fat and gummy. Also tasteless!Reply
Marye
Then I'd say you messed up the recipe somehow. Mine always come out light, fluffy and delish.
Reply
Anne
At what point would you refrigerate the dough for a day or two? Before or after cutting out the biscuits?
Reply
Marye
I'd do it before but don't hold them more than a day - the yeast will begin to weaken.
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Marilyn Tolan
My guess is that this can't be "lightly kneaded" i n a stand mixer? How long do you knead by hand? TY for a reply.
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C. Sanchez
These are excellent, easy and quick! Makes a smaller batch, perfect for my husband and I, with some to freeze (if they make it there). My husband said they're the best I've ever made! Thank you for the recipe!Reply
Kati
I am also having the issue of too soft dough despite adding more flour. We will see how this goes for ‘drop biscuits!’
Reply
Kati
Drop biscuits a definite success! The flavor and texture is spot on...not sure why it didn’t form into a dough for me but I’ll take it!
Reply
Marye
You may just need to add a bit more flour next time. 🙂
Linda Huddleston
Angel biscuits used to make them years ago and white lily flower in the recipe I think this is it
Reply
Marye
It might be! They are so good!!
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Gisela Greenlee
I am trying to bake them but so far the dough is way to soft to be rolled out, even after adding a bit more flour. I scooped the dough out with a spoon and am waiting to see what happens when I bake them but either there is too much liquid or not enough flour.
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Marye
that's odd. I haven't had that problem.
Reply
glen warren spencer
hello I'm thinking about trying to make buttermilk biscuits this weekend and I'm wondering instead of baking soda or baking powder whichever one I would need with homemade buttermilk could I just add yeast in with it thank you
Reply
Marye
no - unless you are making angel biscuits.https://www.restlesschipotle.com/angel-biscuits-recipe/
Reply
Joe smith
Can buttermilk be substituted
Reply
Marye
yes - add a pinch of baking powder
Reply
dar
Made these into hamburger size rolls. Worked out great.Thanks for moderate size recipe, made six rolls.
Reply
Marye
That's great!
Reply
Donna
After baking, do you think these biscuits could be frozen and used when needed?
Reply
Marye Audet
yes
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Mary Cumbie
Could I omit the salt in this recipe? My husband is on a low sodium intake at present, only. 2000mg per day is allowed.
Thanks!
MaryReply
Marye Audet
yes you can.
Reply
Joan Penney
All purpose or self rising flour?
Reply
Marye Audet
all- purpose. 🙂
Reply
Jackie
They were the perfect addition to our Christmas dinner!! Loved the fact that they could be prepared ahead of time except for the baking. They were as light as feathers on an angels wing!!Reply
Marye Audet
Oh thank you for letting me know! I'm so glad you liked them!
Reply
Ginny Marye Sharman
Looking for an Angel Biscuit receipt and found yours. What really caught my eye was your name. That was my maiden name Marye. My dad was from Alexandria La. Any chance we might be related??Reply
Marye Audet
No, I don't think so. 🙂
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