Angel Biscuits Recipe

All-purpose flour: The main ingredient that gives the biscuits structure and body.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to add extra lift and tenderness.

Salt: Enhances the flavor of the biscuits.

Sugar: Adds a touch of sweetness to balance the flavors.

Shortening: Creates a tender, flaky texture by coating the flour.

Active dry yeast: Helps the dough rise and gives the biscuits a light, airy feel.

Buttermilk: Adds moisture and a slight tang that makes the biscuits delicious.

Warm water: Used to dissolve the yeast and activate it.

One of the most important steps in this Angel Biscuits Recipe is how you cut in the shortening. This might sound tricky, but it’s actually pretty simple once you get the hang of it. Here’s how you do it:

1. Start with cold shortening right from the fridge. Cold fat helps create those flaky layers in your biscuits.
2. Use two knives, a pastry cutter, or even your fingers to break the shortening into the dry ingredients (flour, baking powder, baking soda, salt, and sugar).
3. Work quickly to mix until the mixture looks like coarse crumbs. You want some small chunks of shortening still visible—don’t overmix or it will melt and make the dough greasy.

Why does this matter? When you cut in shortening properly, the little pieces of fat melt in the oven and create steam, which helps the biscuits puff up and get that soft, flaky texture everyone loves. If you skip this step or don’t do it right, your biscuits might turn out dense or tough instead of light and fluffy.

I remember the first time I tried cutting in shortening, I mashed it too much and ended up with a dough that was more like glue. It was a little disappointing, but after a few tries, I learned to stop as soon as I saw those crumbly bits. Now, I even chill my bowl and tools a bit to keep everything cold—it really helps!

So next time you’re making these Angel Biscuits, take a moment to cut in the shortening carefully. It’s a small step that makes a big difference in how your biscuits turn out, and you’ll be rewarded with a warm, flaky treat that’s hard to beat.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a healthier option, though it may result in a denser biscuit. You might need to adjust the liquid content slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder as a substitute, but note that it may affect the taste slightly.

• salt - Substitute with sea salt: Sea salt can be used in equal amounts and may add a slightly different flavor profile.

• sugar - Substitute with honey: Use 1 ¼ tablespoons of honey for each tablespoon of sugar, and reduce the liquid in the recipe slightly.

• shortening - Substitute with butter: Butter can be used in equal amounts and will add a richer flavor to the biscuits.

• active dry yeast - Substitute with instant yeast: Use the same amount of instant yeast, but it can be mixed directly with the dry ingredients without proofing.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice with enough milk to make 1 cup, let it sit for 5 minutes, and use as a buttermilk substitute.

• warm water - Substitute with milk: Milk can be used to add a richer flavor and softer texture to the biscuits.

• Allow the freshly baked biscuits to cool completely on a wire rack. This prevents moisture from building up, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days. If you want to extend their freshness, consider adding a slice of apple or a piece of bread to the container to help maintain moisture.

• If you're planning to enjoy them over a longer period, freezing is your best bet. Wrap each biscuit individually in plastic wrap or aluminum foil. This ensures they don't stick together and makes it easy to grab just the amount you need.

• Once wrapped, place the biscuits in a freezer-safe bag or container. Label it with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy your frozen biscuits, remove the desired amount from the freezer. Let them thaw at room temperature for about 30 minutes.

• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through.

• Alternatively, you can microwave the biscuits for a quick warm-up. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for about 20-30 seconds per biscuit.

• For an extra touch of flavor, brush the tops with melted butter before reheating. This will give them a delightful golden finish and enhance their buttery taste.

• Preheat your oven to 350°F (175°C). Place the angel biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent excessive browning. Warm them in the oven for about 10-15 minutes until they are heated through and regain their delightful fluffiness.

• For a quick fix, use a microwave. Wrap each biscuit in a damp paper towel and place them on a microwave-safe plate. Heat them on medium power for 20-30 seconds. This method helps retain moisture, ensuring your biscuits remain soft and tender.

• If you have a toaster oven, it's a great option for reheating. Set it to 350°F (175°C) and place the biscuits directly on the rack or on a baking sheet. Toast them for about 5-7 minutes. This method gives the biscuits a slightly crisp exterior while keeping the inside soft.

• For a stovetop approach, use a skillet over low heat. Add a small amount of butter or olive oil to the pan and place the biscuits in it. Cover the skillet with a lid to trap the heat and moisture. Heat them for about 5 minutes, flipping halfway through, until they are warmed and slightly crispy on the outside.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer. Heat them for about 3-5 minutes. The air fryer will give them a nice, crispy exterior while keeping the inside soft and fluffy.

• Oven: Used to bake the biscuits at the specified temperature until they are golden brown.

• Mixing bowl: A large bowl to combine the dry ingredients and later mix in the wet ingredients.

• Measuring cups: Essential for accurately measuring the flour, shortening, and buttermilk.

• Measuring spoons: Used to measure smaller quantities like baking powder, baking soda, salt, and sugar.

• Whisk: Useful for mixing the dry ingredients together evenly.

• Pastry cutter: Helps to cut the shortening into the dry ingredients until the mixture resembles coarse crumbs.

• Small bowl: Used to dissolve the yeast in warm water.

• Rolling pin: Rolls the dough out to the desired thickness.

• Biscuit cutter: Cuts the dough into biscuit shapes.

• Baking sheet: A flat surface to place the biscuits on for baking.

• Flour sifter: Optional, but can be used to sift the flour for a finer texture.

• Pastry brush: Optional, if you want to brush the tops of the biscuits with butter before or after baking.

Prepare ingredients ahead: Measure and mix dry ingredients like flour, baking powder, baking soda, salt, and sugar in advance to save time.

Use a food processor: Quickly cut in the shortening by pulsing it with the dry ingredients in a food processor.

Preheat the oven early: Start preheating your oven while preparing the dough to ensure it's ready when you are.

Batch knead and roll: Knead and roll out the dough in one go, then cut all biscuits at once to streamline the process.