Angel Biscuits Recipe (2024)

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• ▢ 4 cups self-rising flour
• ▢ 3 tablespoons granulated sugar
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 cup shortening
• ▢ 1 (1/4-ounce) packet yeast
• ▢ 3 tablespoons warm water
• ▢ 2 cups buttermilk
• ▢ 2 tablespoons butter, melted

• Preheat oven to 475º F. Lightly grease rimmed baking sheet pan with about a tablespoon of shortening.

• Whisk together flour, sugar, and salt in a large bowl. Cut in shortening with a pastry blender or two forks. Add packet of yeast to a small glass bowl. Add warm water and allow yeast to sit for a few minutes. Pour buttermilk and yeast mixture into the dry ingredients. Stir until well combined, but do not over mix.

• Dust countertop lightly with flour and turn biscuit dough out. Lightly flour the top of the biscuit dough and pat into a 1/2-inch thick circle. Cut dough into biscuits and place onto prepared baking sheet pan.

• Place biscuits into the preheated oven. Bake 10 – 12 minutes or until the biscuits turn a light golden brown. Remove from oven and brush the tops lightly with melted butter. Serve warm.

Make Ahead: Store baked angel biscuits for up to 2 days at room temperature, covered with an airtight cover. Don’t refrigerate.

To Freeze Unbaked Biscuits: Place unbaked biscuits on a baking sheet, wrap or cover in an airtight covering, and place in the freezer. Flash freeze for at least 1 hour. Remove the biscuits, place them in a freezer-safe container, and freeze for up to 2 months. When ready to bake, remove from the freezer and bake at 475ºF until the biscuits are golden brown. Baking may take a minute or two longer than baking before freezing.

To Freeze Baked Biscuits: Bake and cool the biscuits thoroughly. Place in an airtight freezer-safe container and freeze for up to 1 month. When ready to use, thaw at room temperature for about 30 minutes. Bake at 350ºF for about 5 to 10 minutes until warm.