Angel Biscuits

24 servings Prep: 20 m Cook: 12 m Total: 32 m Intermediate
Angel Biscuits
Angel Biscuits were the delicious classic biscuits served at your school cafeteria. Made with yeast, buttermilk, and shortening, these fluffy biscuits combine the tenderness of baking powder biscuits with the flavor of yeast rolls. These biscuits are extremely popular in and beyond Cajun country.

Ingredients

  • 5 cups flour (not sifted)
  • 3 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 cup sugar
  • 1 cup shortening
  • 1 package dry yeast
  • 2 cups buttermilk
  • melted butter for brushing

Step-by-Step Instructions

  1. If making your own buttermilk, add 1 tablespoon vinegar to 1 cup milk and allow to stand for 3 hours at room temperature.
  2. Mix the dry ingredients (flour, baking powder, salt, baking soda, and sugar) and sift together. Cut in the shortening until the mixture resembles coarse crumbs.
  3. Dissolve the yeast in 1/4 cup warm water (about 110°F) and let stand for 5 minutes until foamy. Mix with the 2 cups buttermilk.
  4. Add the liquid mixture to the dry ingredients and stir just until combined. The dough will be soft and slightly sticky.
  5. Roll out dough to 1/4 inch thickness, dip each biscuit in melted butter, and fold in two to place on pan. Alternatively, roll out 1/2 inch thick and brush the top with melted butter. For best results, refrigerate the dough for at least 1 hour before baking. Do not allow biscuits to rise before baking.
  6. Preheat oven to 475°F. Bake for 10 to 12 minutes until golden brown on top.

Common Problems and Solutions

Q: Why didn't my biscuits rise properly?

A: Make sure your yeast is fresh and the water used to dissolve it is warm (about 110°F), not hot. Hot water will kill the yeast. Also, don't skip the refrigeration step - it helps develop flavor and texture even though you don't let them rise like traditional yeast rolls.

Q: Can I make the dough ahead of time?

A: Yes! The dough can be refrigerated for up to a week, which actually improves the flavor. Just roll out and cut the biscuits when you're ready to bake them.

Q: Why are my biscuits tough instead of tender?

A: Don't overwork the dough when mixing or rolling. Mix just until the ingredients come together, and handle the dough gently. Overworking develops gluten and makes the biscuits tough.

Tips and Techniques

The dough is actually better when refrigerated, so make it ahead if possible. You can keep the unbaked dough in the refrigerator for several days and bake fresh biscuits as needed. Don’t skip sifting the dry ingredients - it helps create that light, airy texture that makes these biscuits special.

Ingredient Substitutions

  • buttermilk: regular milk with vinegar or lemon juice
  • shortening: cold butter
  • active dry yeast: instant yeast

Equipment Needed

  • rolling pin
  • biscuit cutter or round glass
  • mixing bowl
  • pastry cutter or fork (for cutting in shortening)
  • baking sheet

Historical Context

Angel biscuits became a staple in Southern cooking because they’re more forgiving than traditional biscuits. The combination of yeast and baking powder means they’ll turn out light and fluffy even if you’re not an expert biscuit maker. They were especially popular in school cafeterias where consistency was important.