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Angel Biscuits

Angel Biscuits

A light and tasty biscuit made with yeast. The brand of flour may affect how much liquid you need, so start with the lower amount and add more milk as needed. Regular milk and buttermilk both work, but buttermilk adds a bit more flavor.
Course Bread
Cuisine American
Keyword Angel Biscuits
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 16
Author Cookie Madness


  • 2 1/2 cups all-purpose flour 11.5 ounces or 325 grams
  • 2 tablespoons 24 grams sugar
  • 2 teaspoons of quick rising yeast
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 tablespoons room shortening 48 grams
  • 4 tablespoons room temperature unsalted butter cut into pieces (56 grams)
  • 3/4 cup plus 2 tablespoons room temperature milk I used to use buttermilk, but had better results with regular milk and switched


  • Mix the flour, sugar, yeast, baking powder, and salt in a large mixing bowl or in the bowl of a food processor.
  • Scatter the shortening and butter over the dry mixture, and with a pastry cutter or your fingers, work the fat into the flour mixture until crumbly (or process until crumbly).
  • Add 3/4 cup of milk and stir to make a soft dough. Add the remaining milk only if the dough seems very dry. Empty onto a floured surface. Pat into a 1 inch thick slab.
  • Using a 2 inch cookie cutter, punch out as many circles as you can.
  • Cover loosely with greased plastic wrap or foil and let sit for 1 hour to rise.
  • Put the risen dough rounds in the freezer for 1 hour.
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Arrange frozen dough rounds on a baking sheet and bake from frozen for 16-18 minutes or until golden.
  • Brush tops with melted butter and serve.


If you are using White Lily flour, you may need to use a little over 2 3/4 cup to equal 11.5 oz of dough.