A cross between a dinner roll and a flaky biscuit, angel biscuits are easy to make and practically foolproof. So, forget the old myth that only Southerners can make decent biscuits—these biscuits are for everyone!
What Are Angel Biscuits?
Angel biscuits are made with three leaveners: baking powder, baking soda, and yeast. They’re the exact opposite of the heavy hockey puck biscuits everyone dreads. Using three leaveners makes angel biscuits so light and fluffy, it’s as if they could float up to heaven, like angels—which, of course, is where the name came from.
What Flour to Use for Angel Biscuits
Don’t fuss or worry about what flour you have for these angel biscuits; just use what you have in the pantry. Though many Southerners swear by White Lily flour (a flour made from soft winter wheat that has less gluten in it), I’ve found that all-purpose flour works just fine for these biscuits.
Tips for Light and Fluffy Biscuits
I said angel biscuits are easy to make, and they are; they don’t even require a rolling pin, since a rolling pin would smash the dough down too much and lead to denser biscuits. Instead, use these tricks for light and fluffy biscuits:
Press and fold the angel biscuit dough with your hands to help keep the biscuits light and fluffyWhen cutting out the biscuits, first dip the cutter in flour (this keeps the biscuit dough from sticking to the cutter), then press straight down into the dough.Don’t twist! If you twist while cutting out the biscuits, you run the risk of “sealing” the edges of the biscuits, and then the biscuits won’t rise as much.
I recommend using a two-inch round biscuit cutter to cut out the biscuits. You can use a larger sized one if you like, but you will get fewer biscuits. Note: Because of the nature of angel biscuits, which are more like a roll, they won’t work as drop biscuits.
Can I Omit the Shortening?
The shortening in the recipe is there to give the biscuits even more lift and fluff, but if you are averse to using shortening, you can omit the shortening and increase the butter to one cup (two sticks or 225 grams). Just keep in mind the resulting biscuits will be slightly denser, but still delightfully lighter than the average biscuit made without yeast.
Do I Need to Use a Cast Iron Skillet?
I recommend baking angel biscuits in a heavy cast iron skillet, because in addition to distributing the heat of the oven more evenly, a cast iron skillet provides a nice, tight area in which to place the biscuits. When the sides of the biscuits touch, they have nowhere to go but up when they bake—and “up” means fluffier biscuits! If you don’t have a cast iron skillet, you can use an oven-proof skillet, a cake pan, a springform pan, or a small rimmed baking sheet. Just pay attention to the bake time. Keep in mind that thinner-walled skillets, baking pans, and baking sheets may bake the biscuits faster.
Make-Ahead Angel Biscuits
Want fresh baked biscuits in the morning with minimal effort? Make your angel biscuit dough ahead of time! In fact, letting the dough sit in the refrigerator overnight slows the yeast’s rise, which gives the biscuits a better, more complex yeasted flavor. To do this, make the dough, cut it out, arrange the biscuits in the pan like you would bake them, then cover and refrigerate. Bring the biscuits back to room temperature (one hour on the counter should be sufficient) before baking.
How to Store and Freeze Angel Biscuits
Angel biscuits can be stored in an airtight container for up to two days at room temperature. Refrigerating them is not advised, as they will harden and quickly stale. Freeze the baked biscuits in an airtight container or a resealable bag for up to a month. Thaw the biscuits on the counter (about 30 minutes) then place in a 350°F oven for 5 to 10 minutes to warm up.
More Delicious Biscuit Recipes:
Classic Southern Buttermilk Biscuits Soda Bread Biscuits Bisquick Shortcake Biscuits Cheese Biscuits Cheddar and Jalapeño Biscuits
Extra flour for forming and cutting biscuits 3 tablespoons melted butter
Stir with a large spatula until a rough dough forms. Using your hands, knead the dough a few times to make sure all the dry crumbly bits at the bottom of the bowl are incorporated. Repeat this process, patting the dough into another 1-inch thick rectangle and folding it over 2 more times. Sprinkle flour under the dough if it starts to stick. Do not pat too roughly, just enough to get the dough down to 1-inch. After the final fold, pat the dough out one more time to 1-inch. Serve warm with butter, honey, or your choice of jam.
