Angel Biscuits

There is nothing like a hot, homemade biscuit slathered with butter and honey. I’ve made a lot of biscuits, but recently The Teenager said he liked a canned variety because it had a different texture than my usual baking powder biscuits or even the sourdough butter biscuit I make. I had to pull out my secret weapon to prove there is a homemade biscuit that is soft, flaky, easy, and just what he was looking for.

Enter Angel Biscuits.

This is a hybrid recipe from your grandmother’s time that contains yeast, baking soda, and baking powder. If you own a refrigerator, you can make a big batch and keep it on hand for fresh baked homemade biscuits anytime. No more pop-up biscuits.

This recipe comes from my beloved copy of The Newcomer’s Guide to Cooking in Africa. It contains a treasure of recipes and has sustained hundreds of expat families with familiar food on the foreign mission field. Thanks go to Edith Jenkins for permission to reprint here.

Angel Biscuits
Recipe type: Breads
Prep time: 
Cook time: 
Total time: 
Serves: 2 dz
A soft and flaky homemade biscuit from a dough that comes together quickly and can be stored in the fridge for last minute meal prep.
  • 1 tablespoon yeast
  • ½ cup warm water
  • 5 cups flour
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • ¾ cup shortening
  • 2 cups buttermilk
  1. Dissolve yeast in warm water.
  2. Stir dry ingredients together in a large bowl.
  3. Cut shortening into dry ingredients using a pastry cutter or even the paddle attachment on your stand mixer.
  4. Add buttermilk and yeast mixture and stir just until moistened.
  5. Refrigerate and use as needed.
  6. To use:
  7. Preheat oven to 400F
  8. Roll (or pat) out desired amount of dough to ½ or ¾" thickness.
  9. Cut with knife or biscuit cutter.
  10. Bake on parchment lined tray for 12 to 15 minutes.

Here’s a yummy and alternative baking method. Melt 2 tablespoons of butter in a cast iron skillet. Dip and flip biscuits to coat both sides with butter before baking. The result is a lovely, browned crust on the bottom and a buttery top. The original recipe suggest you brush them with honey butter. Why not?

1 cup honey mixed with 1/2 cup butter and 1/2 cup powdered sugar.

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