Name: Southern Buttermilk Angel Biscuits (Tender!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20
Cuisine: American
Ingredients: 1 Package Active Dry Yeast (or 2 1/4 teaspoon yeast); 1/2 Cup Warm Water; 5 Cups Flour; 3 Tablespoons Sugar; 3 Teaspoons Baking Powder; 1 Teaspoons Baking Soda; 2 Teaspoons Salt; 3/4 Cup Butter - cold and cubed; 2 Cups Buttermilk

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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.

Recipe

Southern Buttermilk Angel Biscuits (Tender!)

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Author: Heather Bilyeu
Total Time: 30 minutes
Yield: 20

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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

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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

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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

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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