angel biscuits

Angel Biscuits


Untitled designIngredients

  • 4 Tbsp unsalted butter, room temperature, cut into pieces
  • 1 large egg, lightly beaten
  • 2 cups hot roll mix
  • 3 tsp yeast (if a packet comes in the hot roll mix use 3 tsp of that yeast)
  • 1 tsp baking powder
  • 2 tsp sugar
  • 1/2 cup very hot water (125F)
  • 1 cup of flour, divided
  • 4 Tbsp unsalted butter, melted


Combine butter, egg and hot roll mix into a large mixing bowl.

Sprinkle yeast onto the top of the ingredients.

Add baking powder and sugar on top of the yeast.

Pour in hot water.

Use a wooden spoon to stir until butter is melted in and dough forms.

Sprinkle 6 Tbsp of flour over the top of the dough and knead with the wooden spoon until the dough is no longer sticky. Add extra flour 1 Tbsp at a time as needed.

Flour your hands and knead 2 Tbsp of flour into the dough 3 times or until the dough is smooth and elastic.

Cover the bowl with a kitchen towel and let the dough rest for 5 minutes.

Coat a baking sheet with non-stick cooking spray.

Lightly flour a flat surface and place the dough in the flour.

Pat out until the dough is 1/2 inch thick.

Cut out biscuits with a round cutter and place on the baking sheet. Reroll dough scraps and continue making biscuits until all the dough is used.

Brush the tops of the biscuits with melted butter.

Carefully fold the biscuits in half and brush again with melted butter.

Cover with plastic wrap and let sit undisturbed in a draft-free spot for 2 hours.

Preheat the oven to 400F degrees.

Uncover the biscuits and bake 12 minutes or until golden brown on top.

Serves 12.

Angel Biscuits Recipe

Recipe by Donnie Caves
0.0 from 0 votes
Course: Breakfast, BrunchCuisine: Southern AmericanDifficulty: Easy


Prep time


Cooking time




Total time



Angel biscuits are light, fluffy, and slightly sweet, making them perfect for breakfast or brunch. They combine elements of both yeast rolls and traditional biscuits, resulting in a unique texture and flavor.

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  • 2 1/2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/2 cup unsalted butter, cold and cubed

  • 1/4 cup shortening

  • 1 cup buttermilk, cold

  • 1 packet (2 1/4 teaspoons) active dry yeast

  • 1/4 cup warm water

  • 1 tablespoon honey


  • Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
  • In a small bowl, dissolve the yeast in warm water and honey. Let it sit for about 5 minutes until it becomes frothy.
  • In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
  • Cut in the cold butter and shortening using a pastry blender or two forks until the mixture resembles coarse crumbs.
  • Make a well in the center of the flour mixture and pour in the buttermilk and yeast mixture. Stir until just combined; the dough will be soft.
  • Turn the dough out onto a floured surface and gently knead it for about 1 minute. Be careful not to overwork the dough.
  • Roll out the dough to about 1/2-inch thickness and use a biscuit cutter to cut out rounds.
  • Place the biscuits on the prepared baking sheet, leaving a little space between each one.
  • Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
  • Remove from the oven and brush the tops of the biscuits with melted butter, if desired.
  • Serve warm and enjoy!


  • Mixing Bowls
  • Measuring Spoons
  • Baking Sheet

Recipe Video


  • For extra fluffiness, handle the dough as little as possible.
  • These biscuits can be made ahead of time and stored in an airtight container for up to 2 days. Reheat in a low oven before serving.
  • Feel free to customize these biscuits by adding herbs, cheese, or spices to the dough for different flavor variations

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 12
  • Calories: 180kcal
  • Carbohydrates: 25g
  • Protein: 4g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Cholesterol: 15mg
  • Sodium: 290mg
  • Fiber: 1g
  • Sugar: 2g

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