Introduction

There is a reason Angel Biscuits have earned their heavenly name. Often described as a cross between a traditional buttermilk biscuit and a dinner roll, these biscuits utilize a unique “triple-leavening” system. By combining baking powder, baking soda, and yeast (often referred to as the “Angel” component), you achieve a texture that is impossibly light, airy, and soft.

The beauty of this recipe lies in its reliability. Unlike traditional biscuits that can sometimes turn out heavy or dry, the addition of yeast ensures a consistent rise and a pillowy interior. Using a soft winter wheat flour, like White Lily, is the Southern secret to ensuring the protein content remains low, resulting in the most tender crumb imaginable. Whether served with honey butter or used as the base for a savory breakfast sandwich, these biscuits are a guaranteed showstopper.

Ingredients

The combination of these specific dry ingredients creates the chemical reaction necessary for that famous “angelic” lift.

• 2 ½ Cups All-Purpose Flour: Using White Lily is highly recommended for that authentic, light-as-air Southern texture.
• ¼ Cup Granulated Sugar: Provides a hint of sweetness and helps the yeast (if adding) or the crust to brown beautifully.
• 1 Teaspoon Baking Powder: The primary lifting agent for immediate rise.
• ½ Teaspoon Baking Soda: Reacts with acidic components (like buttermilk) for extra fluffiness.
• 1 Teaspoon Salt: To balance the sweetness and sharpen the buttery flavor.
• ¼ Cup Unsalted Butter (Chopped): Cold butter is essential; it creates the steam pockets that result in flaky layers.
• Note: Traditional Angel Biscuits typically also include 1 package of yeast dissolved in warm water and 1 cup of buttermilk to complete the batter.

Instructions