Herbed Angel Biscuits for #BreadBakers

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Last Updated on July 19, 2020 by Chef Mireille

Classic Angel Biscuits

With three leavening agents, this southern classic is a NO FAIL BISCUIT RECIPE – guaranteed height and tenderness!

Angel Biscuits

Angel Biscuits are a classic southern staple. Have it for breakfast with fried ham or sausage gravy, like they do or simply enjoy as is with melted butter for tea time. It is absolutely delicious.

Often called bride’s biscuit because these Classic Angel Biscuits are so easy to make even a new bride could make it, it has 3 leavening agents, leading to a super light and airy biscuit. It is like a cross between a classic Buttermilk Biscuit and a Parker House Roll.

This was my classic Southern breakfast of fried ham with milk gravy! Use this Gravy Recipe and just sub milk for stock!

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How did Angel Biscuits get their name?

Because they have a tendency to split apart when baked because of the way they are rolled, folded and rolled. This splitting resembles angel’s wings to some and this is how it got it’s name.

Although they are great as is, you all know I have a penchant for spice. So I added some herbs and a little red pepper to make them even more flavorful. With the seasoning, they are delicious as is and really do not need any accompaniment.

What size pan should I use?

Angel Biscuits are traditionally made in cast iron pans. I have a 10” and a 14”. Unfortunately, one was too big and one was too small. I used the 10” and a small 4” I have for an extra biscuit.

Ideally, if you have a 12” cast iron skillet, that would be the perfect size.

This is only if you are making them all at one time, but the dough can be prepared several days in advance.

Can I prepare Angel Biscuit dough in advance?

YES YOU CAN!

Prepare the dough and let it rise for 2 hours. You can then refrigerate the dough in a closed container for up to 5 days.

If you like, you can prepare the dough on the weekend. Then every morning just make 1 or 2 of them for breakfast!

How do Angel Biscuits get their light and airy texture?

Instead of rolling out the biscuit dough, the dough is patted with your palms, folded and then patted again. This procedure is done at least 2x for light and airy biscuits!

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Cutting out Angel Biscuits

Normally, when we make biscuits, we dip the biscuit cutter in flour. We then press the biscuit cutter down and twist out the biscuits. DON’T DO THAT!

Since Angel Biscuits are made with yeast, this will cause them to deflate. You want to cut out these Herbed Angel Biscuits using an up and down motion a few times. Then carefully lift out the biscuit from the remaining dough.

There is no way you can fail with these yeast raised biscuits!

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That melted butter before and after make all the difference!

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Guaranteed light, airy and tender biscuits!

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biscuits in a pan
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5 from 24 votes
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Herbed Angel Biscuits

With 3 leavening agents, anybody can make Herbed Angel Biscuits with guaranteed results of light, airy and tender ones!
Prep Time30 mins
Cook Time25 mins
Resting Time2 hrs
Course: Breakfast
Cuisine: American
Servings: 12 people
Calories: 434kcal

Ingredients

  • 1 package instant yeast 2 1/4 teaspoons
  • ¼ cup warm water
  • 3 ½ – 4 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed red pepper
  • 6 tablespoons cold butter
  • ¼ cup cold vegetable shortening
  • 1 cup warm buttermilk

Topping Ingredients:

  • 4 tablespoons butter melted
  • ¼ teaspoon salt

Instructions

  • Place warm water (about 120 F) in a shallow bowl. Sprinkle yeast on top and wait until it becomes foamy (5-10 minutes).
  • In a large bowl, combine 3 ½ cups of the flour, sugar, baking powder, baking soda, salt, parsley, thyme and red pepper. Stir to combine.
  • Using a pastry blender, cut in the butter and shortening until it is the size of small peas.
  • Heat buttermilk until it is lukewarm, about 1 minute in the microwave.
  • Add buttermilk to the proofed yeast and mix to combine.
  • Add the buttermilk combination a little at a time, until you have a soft and elastic dough.
  • Add a little more flour if necessary, if the dough is too wet. The dough should be soft and elastic, but not sticky.
  • Place in a lightly greased bowl and cover with plastic wrap sprayed with non stick spray. Cover with a kitchen towel.
  • Leave to rest in a warm place for about 2 hours, until doubled in size.
  • Preheat oven to 400 F. Spray a 12” cast iron pan with non stick spray.
  • On a lightly floured surface, pat dough to about 1” thick.
  • Fold over twice into a triangle and pat to 1” thick again. Repeat.
  • Using a 3” biscuit cutter, cut out biscuits using an up and down motion.
  • Transfer to prepared pan with biscuits touching.
  • Repeat and pat and fold procedure with the leftover dough and cut out the remaining biscuits.
  • Cover with a kitchen towel and leave to rest for 15 minutes.
  • Combine melted butter with salt and mix to combine or use salted butter.
  • Brush biscuits with melted butter.
  • Bake for 20-25 minutes, until slightly golden.
  • Brush with melted butter again when you remove them from the oven.

Nutrition

Calories: 434kcal | Carbohydrates: 64g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 397mg | Potassium: 166mg | Fiber: 3g | Sugar: 3g | Vitamin A: 349IU | Calcium: 52mg | Iron: 4mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

As you can see by the recipes from the other Bread Bakers, Angel Biscuits are absolutely the most popular yeast raised biscuit in America.

With this no fail recipe, you have to try it today!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Tamara

    5 stars
    Oh my goodness! This is most certainly my “go-to” recipe when I’m trying to show off my cooking skills! They’re perfect everytime!

  2. Desirée

    5 stars
    You had me at biscuit! These were amazing and I can’t believe I’ve never added crushed red pepper to bread before! Subtle, yet delicious addition!

  3. Capri

    5 stars
    I made these for my family and I almost ate all of them by myself, they were sooo good! Definitely saving this recipe!

  4. Marta

    5 stars
    I ate these on their own AND slathered with cinnamon-maple butter and was shocked to discover I liked them better without anything on them. Perfectly light and fluffy!

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