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Buttermilk angel biscuits stacked on top of each other on a blue plate.

Southern Buttermilk Angel Biscuits (Tender!)

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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!


  • 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


  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 1/2" 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,  honey butter or strawberry basil butter.


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


  • 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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