Angel Biscuits Recipe : Easy Biscuits Made with Yeast (2024)

Published: Last Updated: by Marye 861 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.

Angel Biscuits Recipe : Easy Biscuits Made with Yeast (1)

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!

Angel Biscuits Recipe : Easy Biscuits Made with Yeast (2)

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

Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!

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.

Angel Biscuits Recipe : Easy Biscuits Made with Yeast (3)

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.

If you love this recipe please give it a 5 star rating.⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Angel Biscuits Recipe : Easy Biscuits Made with Yeast (4)

4.40 from 53 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

I earn a commission from Instacart from qualifying purchases.

Instructions

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.

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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

    Leave a Reply

  1. Jax

    Angel Biscuits Recipe : Easy Biscuits Made with Yeast (9)
    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

  2. Sherry

    Angel Biscuits Recipe : Easy Biscuits Made with Yeast (10)
    I made the biscuits and they were very good. They did not rise as shown in the picture.

    Reply

  3. Anne

    Angel Biscuits Recipe : Easy Biscuits Made with Yeast (11)
    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

  4. 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.

      Reply

  5. C. Sanchez

    Angel Biscuits Recipe : Easy Biscuits Made with Yeast (12)
    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

  6. 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. 🙂

  7. 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!!

      Reply

  8. 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.

    Reply

    • Marye

      that's odd. I haven't had that problem.

      Reply

  9. 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

  10. Joe smith

    Can buttermilk be substituted

    Reply

    • Marye

      yes - add a pinch of baking powder

      Reply

  11. dar

    Made these into hamburger size rolls. Worked out great.Thanks for moderate size recipe, made six rolls.

    Reply

    • Marye

      That's great!

      Reply

  12. Donna

    After baking, do you think these biscuits could be frozen and used when needed?

    Reply

    • Marye Audet

      yes

      Reply

  13. 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!
    Mary

    Reply

    • Marye Audet

      yes you can.

      Reply

  14. Joan Penney

    All purpose or self rising flour?

    Reply

    • Marye Audet

      all- purpose. 🙂

      Reply

  15. Jackie

    Angel Biscuits Recipe : Easy Biscuits Made with Yeast (13)
    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

  16. Ginny Marye Sharman

    Angel Biscuits Recipe : Easy Biscuits Made with Yeast (14)
    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. 🙂

      Reply

Angel Biscuits Recipe : Easy Biscuits Made with Yeast (2024)

FAQs

Why did my angel biscuits not rise? ›

Be sure to keep that oven door closed! Opening your oven door during the baking process will let all that heat out. That rush of cold air that you let in can cause your biscuits to not rise as much. If you really want to keep an eye on your biscuits while they bake, turn the oven light on and peek from the outside.

What is the secret to a good biscuit? ›

It's super simple and makes tall, fluffy biscuits ready for breakfast, sandwiches, and more! The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!).

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

What is an angel biscuit? ›

Angel biscuits are a perfect combination of flaky buttermilk biscuits and light, yeasty dinner rolls. The secret is the combination of three types of leavening agents: yeast, baking soda, and baking powder.

How can I get my biscuits to rise higher? ›

Bake them close to each other.

Biscuits are an exception to this rule: Placing them close to one another on your baking sheet actually helps them push each other up, as they impede each other from spreading outward and instead puff up skywards.

What ingredient makes biscuits rise? ›

While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides.

Are biscuits better with butter or shortening? ›

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

Should you chill biscuit dough before baking? ›

And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

What kind of flour do southerners use for biscuits? ›

Besides being passed down by beloved grandmothers, Southern biscuits are typically made with flour made from soft red winter wheat, such as White Lily.

Is it better to use milk or buttermilk in biscuits? ›

While the quantity of acid could be fine-tuned, the consistency of milk-based substitutions will be unavoidably thin. Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.

What type of butter is best for biscuits? ›

In general, with baking you want to use unsalted butter so that you can control the amount of salt in your final product. I tend to follow this rule, but I did notice that even the biscuit recipe that I liked the best only called for a small amount of salt.

What is the best flour to use for making biscuits? ›

All-purpose flour is the work horse of the kitchen. With a protein content of between 9% and 12% it's great for cookies, muffins and cinnamon rolls and is what most people use for biscuits. It comes in regular or self-rising, with the self-rising containing baking powder and salt.

What are mourning biscuits? ›

Dr Gadoud said: “Funeral biscuits were biscuits served at or associated with funerals. They were generally two biscuits wrapped up and presented to each person attending the funeral or sent out with the invite to the funeral or afterwards.

What is a captain's biscuit? ›

a flat sweet finger-shaped biscuit.

Can I refrigerate my biscuit dough overnight? ›

The dough is easy to make and can be made a day in advance. Wrap the dough discs tightly in food wrap and store in the fridge overnight. Remove the dough from the fridge about 20 minutes before you want to roll it and leave it on the worktop to soften slightly before you roll it out.

Why are my biscuits flat and dense? ›

The reason: The butter has not been incorporated evenly, leaving pockets of your cooked biscuits that are dry, dense, and filled with flour. But even if you properly mix your biscuits, if your butter pieces are too large or inconsistently sized they may not get distributed evenly throughout the dough.

What causes biscuits to not be fluffy? ›

Not Soft or Fluffy
  • Fat pieces too large. SOLUTION. For a soft and fluffy biscuit, scone or shortcake, fat pieces should be the size of coarse crumbs (Think of cake or muffin crumbs, not dried bread crumbs). ...
  • Too much air circulation; crust overbakes and dries out too much. SOLUTION.

Why are my frozen biscuits flat? ›

Turns out when you put supremely cold or frozen dough in the oven, “it causes the water in the butter to evaporate more quickly,” said Fields. “When water evaporates it goes up, as steam, so it takes all the structure [of the biscuit] with it.”

Does butter help biscuits rise? ›

All Butter Dough

The cold chunks of butter are important because as they melt into the biscuit while baking they create tiny pockets of steam that puffs and lifts the dough. These pockets turn into that beautiful light and flaky texture we crave with biscuits.

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