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Angel Biscuits

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  • Prep 25 min
  • Total 40 min
  • Servings 15
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Light, flaky and divine, there’s a reason we call these biscuits angelic. This classic homemade angel biscuit recipe uses not one, but three types of leavening agents including yeast, baking powder and baking soda, resulting in the fluffiest biscuits imaginable. Whether you enjoy them for breakfast with a spoonful of jam or serve them as a side at the dinner table, these simple buns can go from kitchen to table in under an hour, making them an easy addition to any meal. To give these homemade angel biscuits their heavenly glow, brush them with melted butter the moment they come out of the oven.
Updated May 5, 2020
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  • 1 package regular or quick active dry yeast (2 1/4 teaspoons)
  • 2 tablespoons warm water (105° to 115°)
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • About 1 cup buttermilk
  • Butter or margarine at room temperature, if desired
Make With
Gold Medal Flour


  • 1
    Heat oven to 400°. Dissolve yeast in warm water; set aside.
  • 2
    Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
  • 3
    Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
  • 4
    Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make dinner preparation easier, prepare the dough the day before you plan on baking them! Prepare the recipe as directed so they are ready for the oven and then cover the biscuits on the tray with plastic wrap, letting them sit in the fridge overnight. Take out your biscuits about an hour ahead of when you are planning on baking them so they have time to warm up before baking as directed in your preheated oven.
  • tip 2
    If you have extra time, try covering your prepared biscuits and let them rise in a warm place for about 30 minutes before baking as directed. These will give them an even more irresistibly light and airy texture.
  • tip 3
    Missing the buttermilk for these biscuits? Quickly make your own by stirring in 3 teaspoons of lemon juice or cider vinegar into a cup of milk.
  • tip 4
    For a fall twist on a classic, try this homemade sweet potato recipe. These biscuits are light and airy with just a touch of natural sweetness, thanks to the can of sweet potatoes in the dough.
  • tip 5
    Looking for a gluten-free option? Our gluten-free biscuits recipe is a crowd-favorite and is simple to make, thanks to gluten-free Bisquick™ mix.


145 Calories, 7g Total Fat, 3g Protein, 19g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Biscuit
Calories from Fat
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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