• Skip to main content
  • Skip to primary sidebar

Fueling a Southern Soul

menu icon
go to homepage
  • Recipes
  • Appetizers
  • Breakfast
  • Desserts
  • Dinner
  • Drinks
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • pitcher of sweet tea with 2 glasses in the background
      Large Batch Southern Sweet Tea
    • a twice baked potato on a plate with a fork taking a bite out of it.
      Twice-Baked Potatoes with Cheddar and Bacon
    • smoked salmon deviled eggs on a platter with green glasses in the background.
      Fancy Deviled Eggs with Smoked Salmon and Dill
    • sausage gravy spooned over butter ilk biscuits with a fork eating some.
      Southern Sausage Gravy for Biscuits with Heavy Cream
    • a sweet biscuit on a plate topped with butter and drizzled with honey.
      Cast Iron Skillet Sweet Buttermilk Biscuits (tender!)
    • deviled eggs with bacon jam on top n a small platter.
      Sweet and Savory Deviled Eggs with Bacon Jam
    • Kentucky hot brown dip in a cast iron skillet
      Cast Iron Skillet Kentucky Hot Brown Dip
    • kentucky oak lily cocktail with blackberry and lemon peel garnish.
      Large Batch Kentucky Oaks Lily with Vodka
    • hot brown casserole in a baking dish
      Oven-Baked Kentucky Hot Brown Casserole with Mornay Sauce
    • a pitcher of mint juleps
      Large Batch Classic Kentucky Mint Julep with Bourbon
    • deviled eggs on a plate with BBQ sauce on top
      Deviled Eggs with Bourbon BBQ Sauce Drizzle
    • bacon jam in a bowl with crackers around it and a spoon inside.
      Bacon-Bourbon Jam for Burgers, Biscuits, and More
    Home » Bread

    Published Sep 29, 2023 (Updated Aug 21, 2024) by Heather Bilyeu

    Southern Buttermilk Angel Biscuits (Tender!)

    Leave a Review
    Leave a review
    This post may contain affiliate links
    Jump to Recipe

    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.

    A pile of angel biscuits on a plate with some milk and butter in the background.

    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.

    ingredients needed for biscuits all in separate clear mixing bowls.
    Step 1: Prepare your ingredients.
    rubbing a cast iron skillet with shortening on a paper towel.
    Step 2 - Prepare for baking: Preheat the oven to 400 degrees. Get out a cast iron skillet and some bacon grease, lard, or butter for greasing. Set aside. 

    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.

    Cubing cold butter on a pink cutting board.
    Step 4 - Assemble the biscuit dough: Cube up cold butter into small pieces.
    Flour and cubed butter in a food processor before mixing.
    In a food processor, add flour, sugar, baking powder, baking soda, and salt.
    A flour and butter mixture that has been pulsed together in a food processor.
    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.

    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.

    Buttermilk and dry ingredients in a bowl on a counter top.
    Pour the flour and butter into a large bowl. Add in buttermilk and yeast mixture.
    Mixing angel biscuit dough in a large clear bowl.
    Gently stir to incorporate the wet ingredients into the dry so that no flour clumps remain. You do not want to overwork the dough here so that you can ensure a tender biscuit.
    Brining together biscuit dough on a floured surface.
    Step 5 - Shape the biscuits: Pour out the dough onto a lightly floured surface and bring it together into a ball.
    Rolling out biscuit dough on a counter top with a rolling pin.
    Gently roll out with a rolling pin to about a ½ in height - adding more flour if needed so the dough won't stick to the surface or pin.
    Cutting out biscuits with a cookie cutter on a counter top.
    Using a biscuit or cookie cutter, cut each biscuit out. Bring the remaining dough together and keep cutting out biscuits until all the dough is used (will make around 20 biscuits depending on your cutter size).
    Angel biscuit dough in a cast iron skillet before going into the oven.
    Step 6 - Arrange the biscuits: Place the dough in the greased cast iron skillet - they can be touching. Bake at 400 for 14-15 minutes until just slightly golden brown on the top.
    Baked angel biscuits in a cast iron skillet right to of the oven with a tea to next to it.
    Step 7 -Bake and serve: Place into the preheated oven for 14-15 minutes and until lightly browned. Remove from the oven and enjoy hot and fresh with butter - Enjoy!

    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.

    A buttermilk angel biscuit cut in half on a plate with butter and honey drizzled on. More biscuits, a knife, and a biscuit cutter around it.

    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!

    A galloon ziplock bag of frozen biscuit dough on a white counter top.
    Add frozen biscuit dough to a freezer-safe zip-top bag and place in the freezer for up to 6 months.
    Frozen biscuit dough in a cast iron skillet on top a stove before going into the oven.
    Bake straight from frozen at 400 for 15-17 minutes.
    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Buttermilk angel biscuits stacked on top of each other on a blue plate.

    Southern Buttermilk Angel Biscuits (Tender!)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Heather Bilyeu
    • Total Time: 30 minutes
    • Yield: 20 1x
    Print Recipe
    Save Recipe Recipe Saved

    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

    Scale
    • 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

    1. Preheat the oven to 400 degrees. 
    2. 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.
    3. 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.
    4. Pour the flour mixture into a large bowl. Add in buttermilk and yeast mixture and gently stir until no flour streaks remain.
    5. 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.
    6. Gently cut the dough with a round cough or cookie cutter (about 2.5" in diameter). 
    7. 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.
    8. Place into the preheated oven for 14-15 minutes and until lightly browned.
    9. 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

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

    Recipe Card powered byTasty Recipes

    DISCLOSURE. SOME OF THE LINKS BELOW ARE AFFILIATE LINKS, WHICH MEANS THAT IF YOU CLICK ON A PRODUCT LINK, I MAY RECEIVE COMPENSATION. THIS COMPENSATION COMES AT NO ADDITIONAL COST TO YOU, AND AS ALWAYS I ONLY RECOMMEND PRODUCTS I TRUST!  HEATHER BILYEU IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

    « Savory Green Onion and Parmesan Butter
    Soft Chocolate Reese's Piece Cookies »

    Filed Under: Biscuits, Bread, Christmas, Southern, Thanksgiving Tagged With: Buttermilk

    Reader Interactions

    Leave a Comment & Rate this Recipe Cancel reply

    Thank you so much for making this recipe and taking time out of your day to leave a star rating and comment review. I do not take it for granted and I appreciate you being here and sharing your thoughts on the recipe with me!

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

    More about me →

    Popular Recipes

    • stacked Rice Krispie Peanut Butter Balls with a bowl of pb balls and 2 glasses of milk
      Chewy Rice Krispie Peanut Butter Balls (no chocolate)
    • 3 ingredient pizza dough on a baking tray with flour and a rolling pin next to it.
      3 Ingredient Pizza Dough
    • protein french toast on a plate with strawberries and blueberries
      Cinnamon-Spiced French Toast with Whole Grain Bread 
    • a big bowl of mashed potatoes scooping out with a wooden spoon.
      Southern-Style Mashed Potatoes with Sour Cream

    Spring Trending Recipes

    • Lemon and Blueberry Ricotta Pound Cake on a cooling rack with plates and blueberries in the b background.
      Tender Lemon and Blueberry Ricotta Pound Cake
    • whipped feta dip with honey and pistachios on a purple table with lemons, crackers, cucumbers, and flowers next to the bowl.
      Dreamy Whipped Feta Dip with Honey and Pistachios
    • Caramelized Onion and Spinach Quiche

    Footer

    ↑ back to top

    About

    • Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Fueling a Southern Soul