Angel Biscuits
Angel biscuits are soft, fluffy, and light as a cloud. They are a mix of a dinner roll and a classic biscuit, making them perfect for any meal. These biscuits are easy to make, and you don’t need to be an expert baker to get them right. The secret to their fluffiness? They use three types of leaveners: yeast, baking powder, and baking soda.
Even if you’ve never made biscuits before, you can follow this recipe step by step and create delicious, golden biscuits that your family will love.
What Makes Angel Biscuits Special?
Angel biscuits rise extra high because of the three leaveners in the dough. The yeast gives them a light and airy texture, while the baking powder and baking soda help them bake up soft and fluffy. These biscuits are not heavy or dense—they are light and full of flavor.
What You’ll Need to Make Angel Biscuits
You don’t need special ingredients to make these biscuits. All-purpose flour works perfectly, and the other ingredients are things you likely already have in your kitchen.
Can I Skip the Shortening?
Shortening makes the biscuits even softer and lighter. If you don’t want to use it, you can replace it with more butter. The biscuits will still be good, just a little less fluffy.
Do I Need a Cast Iron Skillet?
A cast iron skillet works best for baking these biscuits because it spreads heat evenly. The biscuits bake better and rise higher when they are placed close together in the pan. If you don’t have a cast iron skillet, you can use a cake pan or baking dish instead.
Tips for Making Perfect Angel Biscuits
- Be Gentle with the Dough:
Don’t knead or press the dough too hard. Gentle handling keeps the biscuits light and soft. - Don’t Twist the Cutter:
When cutting the biscuits, press straight down with the cutter. Twisting can seal the edges, which stops the biscuits from rising well. - Let the Dough Rest:
After shaping the biscuits, let them rise in the pan for about an hour. This gives the yeast time to work and makes the biscuits fluffier.
Make-Ahead and Storage
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