Angel Biscuits

Light as air
fluffy as feathers,
these biscuits live up to their name.

With both baking powder and yeast,
 these are sure to rise.
And butter ~ oh my, 2 sticks!
Slather some on top too, why don't you?  You can never have enough butter.

This recipe is from this month's Country Living magazine.
Chef John Besh contributed this one and it's a keeper.
His easy cobbler recipe is a keeper too.
Identical with mine.  Yes, John and I swap recipes. {yeah, right}

Back to the angel biscuits.

1 pkg. active dry yeast
5 cups flour
1/4 sugar
2 T baking powder
1 1/2 t. salt
2 sticks butter
2 cups buttermilk

In a small bowl, dissolve yeast in 1/4 warm water & set aside.
In a large bowl, mix together dry ingredients. 
Using a pastry blender, cut in butter. 
Stir in buttermilk and reserved yeast to make a fairly wet dough.
So far, so good.

Sprinkle flour on work surface.
Divide dough in half.
Roll half out to 1/2 inch thickness and about 9x12 size.
Fold dough lengthwise in thirds to create layers in your biscuits.
Cut into six 3 inch squares.
Repeat with other half.

This will make 12 large biscuits.
Or cut smaller (like I will next time) to make more.
Place biscuits, just touching, on nonstick baking sheet.
Cover loosely with plastic wrap and refrigerate overnight.

{If you are like me and just saw the "overnight", don't worry!
Just put them out to rise and bake.  They will still be de-lish!}

Bake at 400 until golden brown for 20-25 minutes.
Don't forget to slather with butter.


  1. Oddly I just found a different magazine article about angel biscuits and made them yesterday...and then served them as the bun for a Mexican Sloppy Joe (or Jose) They really are splendid.

  2. these look absolutely fabulous
    and yes
    you can never have too much butter

    thanks for sharing


  3. These would make Paula Deen so proud. Nothing better than a good buttered biscuit!

  4. What we call biscuits here in Australia are your cookies, and those would be scones here. My daughter in law just introduced us to scones/biscuits with chicken in them..unheard of here. Here they are eaten with jam and cream or golden syrup, not really served savoury unless made with cheese or something to make them savoury!

  5. Kim, I used to make Angel biscuits from my old Better Homes & Gdns cookbook. Haven't made them in years. I will try your recipe - thanks! Yah, John Tesh and I go way back too.. lol. I do love his uplifting, positive radio program whenever I get the chance to listen :) -Tammy

  6. Oh goodness Kim...I saw these in the magazine and wanted to try them but haven't gotten around to it. I'm happy to read that they are as delicious as they said they were. I'll be making them soon...maybe this weekend if we get some rain and I'm stuck inside ;) Have a wonderful weekend!
    Maura :)

  7. Oh my, I had to run and get my Country Living magazine for I couldn't believe I missed this recipe. I must have been concentrating so hard on the blueberry cobbler I missed them. Guess What I'm going to make for dinner tomorrow. Yours look so yummy!

  8. Nice to see angel biscuits making a come-back. I used to make them often back in the day. They really are the best.


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