Angel Biscuits or Bride's Biscuits - CopyAngel biscuits are sometimes called bride’s biscuits because they are so easy to make that even a bride can make them.  They are lighter because they have both yeast and baking powder in the dough.  Angel biscuits do not rise up like Southern biscuits but are a golden brown, light and delicious biscuit.  They have been around for a long time and you can make them ahead and store the dough in the refrigerator for several days. I have been making angel biscuits for years and my family loves them.

1 package active dry yeast (1/4 ounce)
1/4 cup warm water
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
1/2 cup shortening
1 cup buttermilk
Add the yeast to the 1/4 cup warm water and set aside.  Whisk together the flour, baking powder, salt, baking soda, and sugar in a large bowl.  Cut in the shortening until the mixture resembles coarse crumbs.  Make sure the yeast is dissolved in the water and add to the dough along with the buttermilk.  Mix everything together with a spoon, turn out onto floured surface, knead several times.  Roll out the dough to about 1/4 inch thick, cut out biscuits and place on a sprayed baking sheet.  Let rise about 30 minutes. (They will not rise very much)   Bake in preheated 400 degree oven about 15 minutes until golden brown.  Makes about 2 dozen biscuits.
Note:  The dough will keep in the refrigerator several days if you want to make it ahead of time.  Just knead and make into a round ball, place in a covered bowl.  When ready to make your biscuits, roll out, place on baking sheet, let rise and bake.
You may also like:
7-Up Biscuits
Mama’s Cathead Biscuits
Cream Cheese Biscuits 

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  1. I made this recipe. Turned out the best bisquits i ever made!!! And i cant even count how many. This is my favorite bisquit. Lightly sweet. light and fuffy as can be. Just the best recipe for a bisquit for any occasion.

  2. Are you quite sure the directions are correct? You stated to roll the dough out to a quarter inch thick. That is next to nothing in thickness for a biscuit. ???

  3. I made these biscuits this morning. The dough was way too wet and they didn’t rise. I know my yeast was fine – it was foamy when I added to the dough with the buttermilk. I was very disappointed. Should I start with more flour? Thanks.

    • The Southern Lady says:

      This is the way I have always made these biscuits.You can try more flour. I have no idea what happened Carolyn.

  4. Can you freeze the unbaked biscuits before letting them rise? Luv’em!

    • The Southern Lady says:

      I have never frozen them but I would think you could freeze them just fine before rising. I do other biscuits this way.

  5. I know it is only two tablespoons of sugar, but could Splenda be substituted without problems do you think?

  6. Brenda Cooper says:

    Love all of your recipes…going to try this one for tomorrow’s dinner.
    Thank you !

  7. Diane Spry says:

    Love this site, great recipes!!!

  8. Can I do the assembling and mixing in my Kitchenaid mixer or must it be done by hand?

  9. Reblogged this on mykentuckyliving and commented:
    I just had to post this biscuit recipe. I will pass it along to my daughter…who will be a new bride in May.

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