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biscuits in a pan
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5 from 24 votes

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


  • 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 dried 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


  • 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.


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