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These Angel Biscuits, sometimes called Bride’s Biscuits, are absolutely heavenly! Soft and fluffy, light and flaky – they're the perfect mixture of classic buttermilk biscuits and dinner rolls or yeast rolls.

Serve these melt-in-your-mouth fluffy biscuits as a side dish for breakfast or combine them with Sausage And Bacon Gravy for Biscuits and Gravy, or as part of Sausage Gravy and Biscuit Pie, or serve these golden brown as a side dish on the dinner table.

Pair the biscuits with other savory Breakfast Recipes such as Ham and Broccoli Quiche, Crustless Spinach Quiche, and Mini Veggie Quiche Egg Muffins.

Table of Contents

Why You’ll Love This Recipe
Why This Recipe Works
Equipment
Angel Biscuit Ingredients
How To Make Homemade Angel Biscuits
Recipe Tips
Variations
What To Serve With Angel Biscuits
FAQs
More Recipes
Recipe
Reviews

Why You’ll Love This Recipe

Biscuit Rolls. These angel biscuits provide a delicious combination of flaky traditional biscuits and soft and fluffy dinner rolls!
Easy Recipe. This is a straightforward angel biscuits recipe that can easily be made by beginner bakers. Thanks to the use of three leavening ingredients, these airy biscuits are virtually foolproof!
Savory Goodness. Enjoy each tender biscuit as a savory breakfast addition, a side to soups and saucy mains, or a simple snack with butter and jam!

Why This Recipe Works

Well Tested. This is a tried and tested recipe that I love making frequently for breakfast and snacks. As such, I will guide you through simple and clear recipe instructions within this post with corresponding in-process images so that there's zero guesswork on your part and you can wow your friends and family with these southern biscuits!
Hands Off Time. Most of the recipe time is dedicated to leaving the angel biscuit dough to rise, which means that you can get on with other things in between the recipe steps.
Recipe Tips Included. Useful tips and frequently asked questions are added in this recipe post for further clarification, making the recipe a breeze to understand and follow.
Customizations Included. I've included a few ways that you could adapt these angel biscuits with simple recipe substitutions and suggestions.

Equipment

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Stand Mixer
Pastry Cutter, or Food Processor
Box Grater – Makes cutting up butter in small pieces easier
Mixing Bowl Set – including a large bowl, medium bowl, and small bowl
Rolling Pin
Baking Sheet, Baking Rack, and/or Parchment Paper
Biscuit Cutter – Use a 2″ biscuit cutter or smaller biscuit or a 3″ or 4″ biscuit cutter for larger biscuits
Cast Iron Skillet

Angel Biscuit Ingredients

Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Warm milk – You can use a full cream milk or low fat milk for these biscuits. The full cream milk will certainly provide greater moisture and flavor. The milk is warmed for proper yeast activation. You can use warm water instead of warm milk.
Sugar – I haven't specified whether to use white or brown sugar but my go-to in this recipe is always white granulated sugar. The sugar not only works with the yeast but also adds a very subtle sweetness to the biscuits.
Warm water – You can also use warm milk instead. The warm water/milk helps to activate the yeast in these biscuits.
Yeast – I use RapidRise Instant Yeast because I don’t want to wait longer than I have to in order to enjoy these biscuits! However, you can use any active dry yeast.
Lemon juice – Freshly squeezed lemon juice always adds a better taste in recipes than bottled lemon juice but use what you have on hand. You can also use white vinegar instead of lemon juice.
Flour – A sturdy flour, such as white lily flour, or all-purpose flour, is a great option for these angel biscuits. You could make these biscuits with a gluten free flour such as Bob's Red Mill.
Salt – You can omit the salt if you've used salted butter. Sea salt is also a great option.
Baking powder and soda – Checking the expiration date on baking powder and soda is good practice when it comes to baking so that your baked goods, like these angel biscuits, rise while baking.
Butter – Cold and cubed. The cold butter aids in the rising of the biscuits and also contributes to the flaky texture. I usually always use unsalted butter when baking but if you only have salted butter on hand, simply omit the salt listed.
Shortening – Cold and cubed. The cold shortening has the same effect as the cold butter. If you don't have shortening then you can use cold butter instead.
Sour cream – This provides a great amount of moisture and tangy flavor. Plain or Greek yogurt can also be used instead of sour cream.
Heavy cream – Used to brush on the biscuits just prior to baking for an egg-wash effect. You could also use melted butter to brush on the tops of the dough instead of heavy cream.

How To Make Homemade Angel Biscuits

Proof The Yeast

In the bowl of a stand mixer fitted with a whisk attachment combine water, 1⁄4 c milk, 2 tsp of sugar and yeast. Whisk to combine.
Proof the yeast mixture for 5 minutes, until bubbly.

Start Making The Biscuits

In a separate bowl combine the remaining milk and lemon juice. Set aside.
Once the yeast has proofed, add milk/lemon juice mixture and sour cream to the stand mixer bowl. Whisk to combine.
In a separate large mixing bowl add flour, salt, baking powder and baking soda and whisk to combine.
Add the butter and shortening to the bowl with the flour mixture and cut in using a pastry cutter or a fork. The result should look like coarse meal or coarse crumbs.

Once the yeast has proofed, add milk/lemon juice mixture and sour cream to the stand mixer bowl.
Whisk to combine.
Remove the bowl from the stand mixer and pour it into the flour mixture (dry ingredients) bowl.
Mix to combine.

Turn the dough out onto a clean, floured surface. Fold the dough together until it is no longer sticky, but still soft.
You may need to add in an additional 1⁄2 cup to 3⁄4 cup of flour to prevent the dough from being too sticky.
Once the dough is no longer sticky, press out into a 1⁄2″ thick rectangle.
Use a 3-4″ biscuit cutter to cut out as many biscuits as possible.

Place the biscuits onto a large well greased baking sheet with a lip or 2 medium sized baking sheets.
Fold the remaining dough together and press out. Cut out as many biscuits as possible with the remaining dough. You should get around 32 total.
Cover the uncooked biscuits and let rise for 1 hour.
Once risen, brush biscuits with heavy cream and place in the preheated oven on the middle rack.

Bake for 18 minutes, until golden.
Once baked, remove from the oven and place on a wire cooling rack.
If desired, brush the tops of the biscuits with melted butter.
Serve while warm.

Recipe Tips

Make Gluten-Free. You can make these angel biscuits gluten-free by using a gluten-free flour instead of all-purpose flour or bread flour.
Hot or Cold. You can enjoy your biscuits at room temperature or fresh out of the oven. Slicing leftover biscuits in halves and toasting them in a toaster or the oven is another delicious way to serve these up together with some butter, sliced deli meats, and shredded cheese.
Measurements Matter. It's really important to measure the flour accurately for the biscuit dough. To do so, I usually spoon the flour in the measuring cup so that it isn't packed. It's best to start with a little less flour and then add little amounts as needed – this will ensure that the dough stays soft.
Stand Mixer. I highly recommend using a stand mixer for making the dough as it's much easier than kneading by hand. Nevertheless, you can knead by hand if you wish – it's likely to take about 10 minutes of hand kneading.
Be In The Know. You'll know that your dough is ready to rise when it has become smooth in appearance and elastic, stretching when pulled instead of breaking.
Temperature Matters. It's really important that the water be at a good temperature (ideally between 105-110F) when proofing the yeast. If the water is too hot then it'll kill the yeast but if it's too cold it won't activate the yeast. If in doubt, use a thermometer and adjust the temperature accordingly.
Don’t Overmix. Whisk the yeast with the warm water mixture carefully as overmixing can kill the yeast, preventing activation.

Variations

Gluten Free. I've only ever tested these angel biscuits with all-purpose flour or bread flour since it's my choice of sturdy flour when making dough. From my experience of making gluten-free breads, biscuits, and buns, I believe that these angel biscuits would still turn out well when using gluten-free blends such as King Arthur or Bob's Red Mill.
Water. Warm water can be used instead of warm milk. Likewise, warm milk can be used instead of warm water.
Vinegar. If you don't have lemon juice, consider using white vinegar which is a great alternative.
Butter. Cold butter can be used instead of cold shortening.
Yogurt. Good alternatives to sour cream include plain yogurt or Greek yogurt.

What To Serve With Angel Biscuits

Biscuits are delicious as a breakfast food alongside eggs, bacon, and sausage. You can also enjoy these angel biscuits as a side dish to soups or stews, like my Beef Stew or Beer Cheese Soup, or any saucy-heavy casserole or main meal, like Chuck Roast, or Saucy Italian Chicken, since flaky buttery biscuits are great for soaking up any excess sauce! Add an Apple Walnut Cranberry Salad to round out the meal.

If you'd like to enjoy the biscuits as a meal in and of itself, consider serving them with butter, sliced deli meat, and shredded cheese. They are also delicious as a treat with butter and your favorite jam!

FAQs

What Are Angel Biscuits?

Angel biscuits are a mix between a traditional biscuit and a dinner roll. The recipe calls for three different leavening agents (yeast, baking soda, and baking powder) which results in an incredibly soft and airy biscuit that'll melt in your mouth!

Why Are They Called Angel Biscuits?

Traditionally, the dough for biscuits is kneaded, rolled, and folded before being cut. The purpose of folding the dough actually allows the biscuit to split down the middle with ease. Some say that this looks like the wings of angels which is perhaps how the name came about.

Perhaps another reason for the name is due to the fact that these biscuits are so soft and fluffy, they're nothing short of "heavenly"! Maybe I should call them heavenly angel biscuits.

Why Are They Sometimes Called Bride’s Biscuits?

This recipe was recommended for a new bride because the recipe was so easy to make that they would be good for new brides to make.

What Is The Texture of Angel Biscuits?

These angel biscuits are ultra soft, flakey, and buttery. They truly are a combination of biscuit and dinner roll!

How Do I Store Angel Biscuits?

These angel biscuits can be stored (once fully cooled) in the refrigerator or at room temperature in an airtight container or wrapped with plastic wrap for up to 3 days.

Just like bread rolls, these biscuits run the risk of turning stale for extended storage (whether at room temperature or refrigerated).

Can Angel Biscuits Be Made Ahead of Time?

Yes, you can! While I love eating freshly baked biscuits straight from the oven, you can make a batch a day or so ahead of time and store them in an airtight container at room temperature or in the refrigerator.

If you plan on making your angel biscuits further in advance then I suggest that you freeze them.

Is There An Easier Way To Cut The Butter Into The Flour?

Yes, there are a few things that you can do. While I cubed the butter, if you use a box grater to grate the cold butter, then that will make it easier.

Secondly, another option is to use a food processor for the butter and the dry ingredients to get that perfect coarse crumb.

What Does Proofing Mean?

"Proofing" is the final rise of dough after shaping but just prior to baking. The process allows the dough to develop air bubbles which gives the final product an airy and light texture instead of being dense and compact.