Angel Biscuits

Activate the Yeast

• In a small bowl, combine warm water, yeast, and 1 tsp sugar.
• Let stand for 5–10 minutes until foamy.

Mix the Dry Ingredients

• In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Cut in the Fats

• Add cold butter and shortening to the flour mixture.
• Using a pastry cutter or your fingertips, work it in until the mixture resembles coarse crumbs.

Combine

• Stir in the buttermilk and the yeast mixture until just combined.
• The dough will be soft — do not overmix.

Roll and Cut

• Turn dough out onto a lightly floured surface.
• Gently roll to about ½-inch thickness and cut with a floured biscuit cutter.

First Rise

• Place biscuits on a parchment-lined baking sheet or in a greased baking dish.
• Cover loosely and let rise in a warm spot for 45–60 minutes until slightly puffy.

Bake

• Preheat oven to 400°F (200°C).
• Bake for 12–15 minutes or until golden brown on top.

Serve

• Brush hot biscuits with melted butter.
• Serve warm with honey, jam, or sausage gravy.

Tips for Angel Biscuit Perfection

• Cold ingredients are key for flaky layers.
• You can make the dough ahead of time and refrigerate for up to 3 days before baking.
• These biscuits freeze beautifully — just thaw and warm before serving.