Angel Biscuits


Angel biscuits are lighter than traditional buttermilk ones because they contain yeast as well as the usual baking powder and/or baking soda. Making the dough in advance is not only convenient, but also gives the yeasty flavor time to develop and shine.

Angel Biscuits
Photo: Johnny Autry
Active Time:
25 mins
Total Time:
1 hr 10 mins


  • 2 tablespoons warm water (100°-110°F)

  • 1 1/4-ounce package active dry yeast (2 1/4 teaspoons)

  • 1 ¼ cups all-purpose flour, plus more for rolling

  • 1 ¼ cups whole-wheat pastry flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces

  • 1 cup buttermilk


  1. Combine warm water and yeast in a small bowl. Let stand until foamy, about 5 minutes.

  2. Meanwhile, combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter or 2 knives, cut butter into the dry ingredients until the mixture resembles coarse meal. Add buttermilk and the yeast mixture and stir to combine. The dough will appear uneven in moisture and dry in spots.

  3. Turn the dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push the dough away from you and then fold it back over itself. Turn the dough 90 degrees and knead again. Repeat turning and kneading 4 more times. Shape into a rectangle.

  4. Cut the rectangle into 4 pieces and stack them on top of each other. Roll out again to a rectangle about 1 inch thick. (If desired, refrigerate the dough airtight for up to 2 days.)

  5. Line a baking sheet with a silicone baking mat or parchment paper. (If using chilled dough, knead it about 10 times on a lightly floured surface to punch it down, then roll to about 1 inch thick.) Using a 2 1/2-inch round cutter, cut out the biscuits as close together as possible. Gather and stack the scraps. Knead until a cohesive dough forms again and roll it out once more. Stamp out as many biscuits as possible and discard the remaining scraps.

  6. Place the biscuits on the prepared baking sheet. Cover loosely with plastic wrap or a clean kitchen towel and set aside to rise in a warm place for about 30 minutes. Meanwhile, preheat oven to 425°F.

  7. Bake the biscuits until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool slightly. Serve warm.

To make ahead

Prepare through Step 4 and refrigerate dough airtight for up to 2 days.


Silicone baking mat or parchment paper, 2 1/2-inch round cutter

Nutrition Facts (per serving)

172 Calories
8g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 biscuit
Calories 172
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 4g 8%
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 21mg 7%
Vitamin A 246IU 5%
Sodium 317mg 14%
Potassium 54mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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