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Angel Biscuits

Angel Biscuits are a biscuit-yeast roll mashup that you’ll want to make again and again!

Angel Biscuits on parchment paper

Angel Biscuits are a magical hybrid of a biscuit and a yeast roll. They have the best qualities of each of those all at the same time! You can serve them for breakfast with your favorite jam or just as easily for dinner with a little extra butter spread on them. Or, you know, just eat one in the middle of the day for no reason. They’re just that good.

These biscuits are made with yeast as well as baking powder and baking soda, creating light, fluffy biscuits that you’ll want to devour. They’re very easy to mix, too. The first stage will be quite familiar to you if you’ve made traditional biscuits. Give them some time to rise like a yeast bread. Then it’s back to the biscuit part of the recipe for rolling the dough and cuting out the biscuits.

Angel Biscuits split open and spread with butter

You can make these biscuits in a variety of pans. I prefer making these in a 9×13 metal pan. That crowds them a bit but gives you wonderfully soft sides and browned tops. The only trick is you may have a few too many biscuits for the pan if you’re really efficient in your biscuit cutting. Sometimes that happens for me, and I just place a few on a small separate pan to bake. You can also bake them just on a lined rimmed baking sheet, a couple of square pans, or whatever metal or cast iron pan you like that’s a good fit size-wise.

I’m very happy to tell you that these biscuits are extremely freezer friendly. I can attest that they are just as soft and amazing from the freezer as they are fresh. With just the two of us, we certainly don’t need this many biscuits at once. Instead of scaling, I like to make a full recipe and freeze the majority of them for later. No need to defrost, either. Just warm them in the oven or the microwave when you’re ready to serve.

Angel Biscuits in a parchment-lined baking pan

Quinn wants me to tell you that these are his favorite bread ever. They’re certainly near or at the top for me, too. In fact, I don’t foresee a time when we won’t have a bag of these in our freezer just waiting to be devoured!

Find more yeast bread recipes in the Recipe Index.

More Biscuit Recipes

Angel Biscuits

Yield about 3 dozen biscuits
Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes

Part biscuit and part yeast roll, these Angel Biscuits are always a favorite!

Angel Biscuits on parchment paper


  • 5 cups (600g) all-purpose flour
  • 2 & 1/4 teaspoons (1 - 0.25 ounce package) instant yeast*
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup (226g) unsalted butter, cold and cut into cubes
  • 2 cups (474ml) buttermilk
  • 1/2 cup water
  • 3-6 tablespoons salted or unsalted butter, melted


  1. Whisk together the flour, yeast, sugar, baking powder, salt, and baking soda.
  2. Add the cold butter, and mix with a pastry blender or a fork until crumbly.
  3. Heat the buttermilk and water in a saucepan or the microwave to 100-110°F. (The buttermilk may separate a bit as it heats.)
  4. Add the buttermilk mixture to the flour mixture, and stir just until the dry ingredients are moistened.
  5. Cover the bowl with plastic wrap, and refrigerate for at least 2 hours (up to 5 days).
  6. Preheat oven to 400°F.
  7. Line a half sheet pan or 9"x 13" pan with parchment paper.** Alternatively, use a cast iron skillet(s).
  8. Transfer the chilled dough onto a lightly floured surface. Knead 3 or 4 times.
  9. Gently roll the dough into a 1/2-inch circle. Fold in half and repeat, rolling the dough to 1/2-inch thick. Use a 2-inch round cutter to cut out the biscuits. Reroll the remaining dough once and continue cutting.
  10. Place the biscuits with the sides touching in the prepared pan(s).
  11. Brush the tops of the biscuits with 2-3 tablespoons of melted butter.
  12. Bake 15-20 minutes, or until golden. Remove from the oven. Brush warm rolls with more melted butter before serving or serve with butter on the side.


*If you want to use active dry yeast instead of instant, combine it with the water (100-110°F) and let it stand 5 minutes as a first step. Then add the yeast mixture along with the buttermilk (you won't have to heat the buttermilk) in step 4.

**A 9"x 13" is a tight fit, but I like the way the biscuits bake in that size pan. A half sheet pan is a safer choice for those of you that are really efficient in your biscuit cutting. Or place any extra biscuits on a small separate pan if you run out of room.

Recipe adapted from Southern Living.

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Angel Biscuits

Angel Biscuits

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    29 Comments on “Angel Biscuits”

  1. Can the dough be frozen, then baked off later?

    • Hi, Gregg. I’ve only frozen the finished biscuits, so I don’t have firsthand experience with freezing the dough. I would guess you could freeze the unbaked cut-out biscuits for about a month, which is about how long I would freeze the baked biscuits.

  2. Do you mean to roll the dough into a 1/2 in. thick  ,circle ???

  3. Thanks for sharing this recipe. I have pinned as well. Will be trying to make these beauties over the next few days.

  4. What size circle, please!?

  5. You are just rolling dough to a half inch depth you don’t need to know what size circle.  Hope that helps.

  6. Is this similar to the old angel biscuit recipe that my Mom used to make that you could just bake a few at a time and leave the dough in the refrigerator or a week or so. Do you think this one would work that way?

    • Hi, Susan. The unrolled dough can be left in the refrigerator up to 5 days. If you want to cut them out and refrigerate, I think that would be fine although the texture might change slightly.

  7. What flour did you use that weighs 600g for 5 cups? My preferred flour is KA and according to CI it weighs 5oz per cup as do my own tests. Soooo, does the recipe require 600g or 5 cups?


  8. Hey thanks for the recipe.
    Please share the recipe of the buttermilk

    • Hi, Shilpa. Buttermilk is a store-bought product. If you don’t have any, there are several way to substitute. For this recipe, I have substituted a milk-sour cream combination for the buttermilk. Use 6-8 tablespoons of regular milk and fill the remainder of the 2 cups with sour cream. You can also use about 2 tablespoons of vinegar and fill the remainder of the 2 cups with regular milk.

  9. Just made this for breakfast to go with sausage gravy and it was amazing! Thank you for sharing this recipe 

  10. Hi!  Thanks for sharing.  I am thinking of attempting to make these this weekend however, I’m a bit uncertain from your directions how to cut the biscuits.  Are you to roll the cut circle dough like a crescent roll?  That doesn’t seem correct looking at your pics.  Pls help me. 🙂

  11. Would this recipe work if I only made half? 

  12. I made these biscuits for our dinner last night and my husband and I love them. We will diffantly have them again. Thanks for sharing this recipe

  13. Hi there. I have made these before from you and they are delicious!! I’m making today and maybe I missed this somewhere, but is there anyway you can store them cut in the 9 by 13 so you can bake them right before your meal?
    Thank you!!

    • Hi, Barbara! I’ve not tried that with these, but I think it might work. I know you can do that with more traditional yeast rolls, but these biscuits also depend on the baking powder in addition to the yeast. Because of that, you might end up with a little different texture. I don’t know if you’ve tried freezing the baked biscuits, but I do that often and there’s very little if any difference in reheated versus fresh.

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