In my sunny kitchen, I love pulling these soft, lightly golden rolls apart — the Angel Biscuits Recipe fills the air with a sweet, nutty toasted scent and a gentle sizzling as butter melts in each crevice. Through countless trials I learned how crucial the yeast bloom and the dough’s rest periods are. The first thing you’ll notice is the silky smooth dough that rises to tender clouds. I found that adjusting the water temperature between 105°F and 115°F made all the difference in getting those signature fluffy layers.
Why You’ll Love Angel Biscuits Recipe
- Tender interior that tears apart with a light crackle
- Sweet aroma of sugar and butter, reminiscent of Southern tables
- Consistent rise thanks to a simple yeast activation
- Versatile enough for jams, honey butter, or hearty stews
A Little Background
My grandfather’s Sunday breakfasts always featured a stack of warm rolls. I set out to capture that memory over several weekends. Each time, I tweaked the proofing spot, the sugar ratio, and the knead time. Testing teaching moment: during my very first batch the yeast sat for only 5 minutes and barely foamed—I learned to wait the full 10 minutes for a glossy, bubbly crown before moving on.
Key Ingredients for Angel Biscuits Recipe
- Active dry yeast (2¼ tsp): blooms for lift; instant yeast (2¼ tsp) works if you skip proofing.
- All-purpose flour (5 cups): provides structure; spoon and level for accuracy.
- Sugar (⅓ cup): feeds the yeast and adds tender sweetness.
- Shortening (4 Tbsp): creates flaky layers; sub with cold butter for richer flavor.
- Salt (1 tsp): balances the sweetness; adjust if using salted butter.
How to Make Angel Biscuits Recipe
- In a large bowl, stir 1½ cups very warm water (110°F) with ⅓ cup sugar. Sprinkle 2¼ tsp active dry yeast on top. Let sit 10 minutes until the surface is foamy and fragrant.
- Mix in 3 cups of the flour, 1 tsp salt, and 4 Tbsp softened shortening. Beat for about 2 minutes until smooth and silky.
- Add the remaining 2 cups flour, stirring until a soft dough forms. It will pull away from the bowl sides.
- Turn dough onto a lightly floured surface. Knead for 2–3 minutes until it feels elastic and bounces back.
- Coat a clean bowl with a thin layer of vegetable oil. Place the dough inside, turning once to coat. Cover and let rise in a warm spot 30–45 minutes, until doubled.
- Punch the dough down gently. On a floured counter, roll it into a 15×9-inch rectangle with a soft, even sheen.
- Use a sharp knife to cut the dough into 3 rows of 8 squares (24 total). You’ll hear a soft scrape as you slice.
- Arrange each square cut side up in a greased 9×13-inch pan. Cover and let rise 30 minutes until puffy and almost touching.
- Bake at 350°F for 22–25 minutes, watching for golden edges and a firm top. Immediately brush with melted butter if you like a glossy finish.
Pro Tips & Troubleshooting
- Rotate the pan halfway through baking. During one test, I saw the back row browning too fast—turning it gave an even golden top.
- If rolls sink in the middle, they were underproofed. Let them rise in a draft-free, warm corner for the full 30–45 minutes.
- For a sweet twist, brush on cinnamon-sugar butter before the final rise for a glistening, spiced crust.
- To double the batch, use a bowl at least 2.5× the dough volume and prolong the first rise by 10 more minutes if needed.
Storage & Make-Ahead Guide
Store cooled biscuits in an airtight container. At room temperature they keep 2 days; in the fridge up to 5 days; in the freezer up to 3 months. Reheat at 300°F for 8–10 minutes from thawed, or wrap in foil and warm for 15 minutes. Always refrigerate within 2 hours to prevent bacterial growth. Personal Testing Note: I sealed a batch in a zip-top bag and after four days they stayed tender, but by day five the crumb became clingy.
Serving Suggestions
Serve warm with a pat of honey butter that melts into the soft layers. They’re wonderful alongside chili, split for sliders filled with ham and cheddar, or simply enjoyed with a drizzle of maple syrup for brunch. The rich buttery smell and gentle crackle as you tear them apart make every bite feel like a small celebration.
Frequently Asked Questions
- How do you store Angel Biscuits? Keep them in a sealed container at room temperature for up to 2 days, or refrigerate up to 5 days. Freeze in a zip-top bag for up to 3 months.
- What temperature should I bake yeast biscuits? Preheat your oven to 350°F and bake for 22–25 minutes until the tops are golden and the edges are firm.
- Can I freeze these yeast rolls? Yes. Cool completely, then freeze in a freezer-safe bag. Thaw overnight in the fridge before reheating.
- Why are my yeast biscuits dense? Dense rolls usually mean the yeast didn’t get enough time to proof or the water was too hot/cold. Aim for 110°F water and full 10-minute bloom.
- How do you reheat frozen Angel Biscuits? Thaw in the fridge, then warm at 300°F for 8–10 minutes wrapped in foil to restore softness.
- Can I use butter instead of shortening? Absolutely. Use 4 Tbsp cold butter, cut into pieces. It adds flavor but may require a slightly longer knead time.
Final Thoughts
After so many mornings spent watching these rolls double and turn golden, I still can’t resist a fresh batch of this Angel Biscuits Recipe. My favorite way is split warm with dripping honey butter, listening to that soft crackle as it cools. I can’t wait to hear how you make them your own—share your photos and tips in the comments!
More Recipes You’ll Love
- Dinner Rolls Recipe: Fluffy, Buttery Perfection at Home – shares a similar soft, airy texture and buttery richness
- Ham and Jalapeno Biscuits Recipe – a savory, spicy twist on classic biscuits for added flavor contrast
- Brioche Bread Recipe: A Delightful French Classic Made Easy – enriched dough technique that complements your biscuit-making skills
Angel Biscuits Recipe
Ingredients
Angel Biscuits
- 1.5 cups warm water (110°F)
- 0.333 cup sugar
- 2.25 teaspoons active dry yeast
- 5 cups all-purpose flour
- 1 teaspoon salt
- 2 Tbsp shortening softened
Instructions
Angel Biscuits
- In a large bowl, stir warm water with sugar and sprinkle yeast on top. Let sit 10 minutes until foamy.1.5 cups warm water (110°F), 0.333 cup sugar
- Add 3 cups of the flour, salt, and shortening; beat 2 minutes until smooth.2.25 teaspoons active dry yeast, 5 cups all-purpose flour, 1 teaspoon salt
- Stir in the remaining 2 cups flour until a soft dough forms that pulls away from the sides.2.25 teaspoons active dry yeast
- Turn dough onto a floured surface and knead 2–3 minutes until elastic.
- Place dough in an oiled bowl, turning once to coat; cover and let rise 30–45 minutes until doubled.
- Punch dough down, then roll into a 15×9-inch rectangle on a floured counter.
- Cut into 24 squares and place in a greased 9×13-inch pan cut side up; cover and let rise 30 minutes.
- Bake at 350°F for 22–25 minutes until golden around the edges and firm on top.
- Brush with melted butter if desired.