Angel Biscuits Recipe

A skillet filled with biscuits and honey.

Print Recipe

4.80 from 25 votes

Making the dough from scratch is easy, and these biscuits only take 15 minutes to bake into buttery, golden rolls!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time15

Rest Time1

Total Time1 45

Course: Bread, bread/side dish, Side Dish, Sides

Cuisine: American

Servings: biscuits

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Rolling Pin
Cast Iron Skillet OR
Baking Sheet

Ingredients

2¼ teaspoons instant yeast 7 grams (1 envelope)
¼ cup granulated sugar 50 grams, divided
¼ cup warm water 57 grams (105-110°F)
5 cups all-purpose flour 600 grams
2 teaspoons baking powder 8 grams
1½ teaspoons baking soda 9 grams
1 teaspoon kosher salt 3 grams
1 cup unsalted butter 227 grams, cold and cut into small cubes (2 sticks)
2 cups buttermilk 454 grams
¼ cup unsalted butter 57 grams, melted (½ stick)

Instructions

In a dish, combine the yeast packet with 1 tablespoon sugar, and all of the warm water. Let it sit for a few minutes until the yeast is foamy.
2¼ teaspoons instant yeast, ¼ cup granulated sugar, ¼ cup warm water
In a separate bowl, mix the flour, remaining sugar, baking powder, baking soda, and salt together.
5 cups all-purpose flour, 2 teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon kosher salt
Use a pastry blender or 2 butter knives to cut the cold butter into the flour mixture until the texture is crumbly.
1 cup unsalted butter
Combine the yeast mixture with the buttermilk. Then, add it to the flour mixture and stir to combine.
2 cups buttermilk
Turn the dough out onto a floured surface. Then, fold it in half 3-4 times, pressing down to flatten after each time.
Using a rolling pin, roll out the dough to a 1-inch thickness.
Use a round cookie cutter or the opening of a glass to cut out about 24 rounds.
Place the biscuits in an oven-safe skillet or on a baking sheet. Cover with a towel and let them rest for 1 hour.
Towards the end of the rest time, preheat the oven to 400°F.
Brush the biscuits with the melted butter.
¼ cup unsalted butter
Bake for 14-16 minutes until the biscuits are golden brown.
Brush the biscuits with any leftover melted butter before serving.

Video

Notes

Spoon the flour into a measuring cup instead of dipping it straight into the bag. Dipping the cup will pack the flour, and packed flour is too much flour.
Chill the dough in the freezer before baking, this will help the biscuits to rise.
You can freeze the biscuit dough uncovered on a lined baking sheet until solid, about 1-2 hours. Transfer the frozen biscuits to a Ziplock bag to store for up to 3 months. Bake directly from frozen, adding 5-10 extra minutes to the final bake time.

Storage: Store angel biscuits in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Nutrition