Enjoy making this recipe for old-fashioned angel buttermilk biscuits, a delicious cross between the classic southern buttermilk biscuit and a yeasty dinner roll. Baked in a cast iron skillet, these biscuits are not only a nostalgic nod to Southern charm but also a great way to enjoy the perfect biscuit anytime in just 30 minutes! The recipe yields 20.
Reader Review
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"I was looking to make biscuits that used buttermilk, butter, and had that yeast roll taste. I halved the recipe and the biscuits fit perfectly in my cast iron skillet, which I had greased with bacon grease. I didn't use my food processor (too much trouble). But they still turned out perfect! Gonna save this recipe."
- Lori
Heather's Notes
We have been on a serious Southern bread and biscuit kick around here recently - and I am not mad about it! No Southern table is complete without a warm and fluffy biscuit....am I right or am I right? Easy buttermilk drop biscuits were one of the first things my mom taught me how to make growing up and it's a recipe I know like the back of my hand.
This angel biscuit recipe is all the best parts of the classic southern buttermilk biscuit and a yeast dinner roll ... both coming from rich southern cooking traditions. Think of your traditional fluffy buttermilk biscuit and a tender yeasty dinner roll got married and had a baby - that is an angel biscuit - and it is so good!
This unique twist offers the fluffy tenderness of a biscuit combined with the distinct taste of a yeast roll, elevated by the tangy richness of buttermilk. It's this very blend of ingredients that sets the angel biscuit apart.
All that you need to do is just mix your yeast in warm water, blend in those dry ingredients with some cold cubed butter, and then stir in buttermilk to form your dough. Roll it out, cut your biscuits, pop them in a cast iron skillet, and in under 30 minutes, you will have golden biscuit perfection.
Welcome to my home, let's bake together!
PRO TIP: if you don't have buttermilk on hand, save yourself a trip to the grocery just for a small about and make your own buttermilk at home with just 2 ingredients.
Step 3 - Activate the yeast: In a Pyrex measuring cup or bowl, add yeast and warm water. Stir to dissolve and let sit for 5 minutes while getting the rest of the ingredients together.
Alternatively - you can use a pastry cutter* to mix in the butter with the dry ingredients instead of a food processor if desired. The food processor can make that step just a bit easier and quicker - but both can be done. Just a matter of preference - I do both just depending on my mood TBH haha.
Whether you're planning to make these ahead of time (see below for how I like to freeze them) or have friends coming over for dinner tonight, these yeast biscuits have your back. You can easily freeze the dough and have it on hand for the holidays or impromptu get-togethers. Just add a couple of extra minutes to the baking time, and you'll have warm, fresh biscuits ready to impress your guests, no matter the occasion.
Storing: To keep these angel biscuits fresh, store them in an airtight container or resealable plastic bag at room temperature for up to two days. If you'd like to keep them longer, consider refrigerating them; this will extend their freshness for up to a week. Just be sure to warm them up in the oven or microwave before serving to recreate that just-baked experience.
Freezing: Before baking, place the cut-out biscuits on a baking sheet and freeze for about 30 minutes or until just solid. Once frozen, transfer them to a freezer-safe zip-lock bag and store them in the freezer. When you're ready to bake, no need to thaw; simply place them in your preheated oven, adding 2-3 minutes to the original baking time, and you'll have fresh, hot biscuits on demand!
Recipe
Southern Buttermilk Angel Biscuits (Tender!)
- Total Time: 30 minutes
- Yield: 20 1x
Description
Enjoy making this recipe for old fashion angel buttermilk biscuits, a delicious cross between the classic southern buttermilk biscuit and a yeasty dinner roll. Baked in a cast iron skillet, these biscuits are not only a nostalgic nod to Southern charm but also a great way to enjoy the perfect biscuit anytime in just 30 minutes!
Ingredients
- 1 Package Active Dry Yeast (or 2 ¼ teaspoon yeast)
- ½ Cup Warm Water
- 5 Cups Flour
- 3 Tablespoons Sugar
- 3 Teaspoons Baking Powder
- 1 Teaspoons Baking Soda
- 2 Teaspoons Salt
- ¾ Cup Butter - cold and cubed
- 2 Cups Buttermilk
Instructions
- Preheat the oven to 400 degrees.
- In a Pyrex measuring cup or bowl, add yeast and warm water. Stir to dissolve and let sit for 5 minutes while getting the rest of the ingredients together.
- In a food processor, add flour, sugar, baking powder, baking soda, and salt. Add cold cubed butter and pulse for 1-2 minutes until the butter is pea-sized and the flour mixture has a fine crumbly texture.
- Pour the flour mixture into a large bowl. Add in buttermilk and yeast mixture and gently stir until no flour streaks remain.
- Lightly flour the counter and place the dough on top. Lightly flour the top of the dough and gently roll it out with a rolling pin until about a ½" in height.
- Gently cut the dough with a round cough or cookie cutter (about 2.5" in diameter).
- Rub either bacon grease, butter, or lard into a cast iron skillet using a paper towel. Place the cut biscuits into greased skillet (the biscuits can touch). Bring the remaining dough to getter and repeat cutting until no dough remains, being careful not to overwork the dough.
- Place into the preheated oven for 14-15 minutes and until lightly browned.
- Remove from the oven and enjoy hot and fresh with butter.
Notes
Storing: To keep these angel biscuits fresh, store them in an airtight container or resealable plastic bag at room temperature for up to two days. I
Freezing: Before baking, place the cut-out biscuits on a baking sheet and freeze for about 30 minutes or until just solid. Once frozen, transfer them to a freezer-safe zip-lock bag and store them in the freezer. When you're ready to bake, no need to thaw; simply place them in your preheated oven, adding 2-3 minutes to the original baking time, and you'll have fresh, hot biscuits on demand!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread/Biscuits
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuuit
- Calories: 200
- Sugar: 3.2 g
- Sodium: 324.6 mg
- Fat: 8.1 g
- Carbohydrates: 27.8 g
- Fiber: 1 g
- Protein: 4.3 g
- Cholesterol: 21 mg
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I was looking to make biscuits that used buttermilk, butter, and had that yeast roll taste. I halved the recipe and the biscuits fit perfectly in my cast iron skillet, which I had greased with bacon grease. I didn’t use my food processor (too much trouble). But they still turned out perfect! Gonna save this recipe.
I am so glad this is what you were looking for and it worked out for you Lori! I don't always use my food processor for biscuits - I will use a pastry cutter and do it by hand as well. Just wanted to show both ways I have grown up making biscuits. 🙂