Best 11 Southern Raised Biscuits Angel Biscuits Recipes

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Southern Raised Biscuits, also known as Angel Biscuits, are a delightful culinary creation that has been a staple in Southern cuisine for generations. These heavenly biscuits are characterized by their incredibly light and fluffy texture, a result of the unique combination of ingredients and the careful process involved in their preparation. The result is a buttery, flaky biscuit that melts in your mouth and leaves you craving more. In this article, we will delve into the secrets of making the perfect Southern Raised Biscuits, exploring the essential ingredients, techniques, and tips that will guarantee biscuit-baking success.

Here are our top 11 tried and tested recipes!

SOUTHERN RAISED BISCUITS



Southern Raised Biscuits image

Provided by Tootles

Time 2h

Yield 24

Number Of Ingredients 9

2 packages (.25 ounce size) dry yeast
1/4 cup warm water (105-110 degrees F)
2 cups buttermilk
5 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 1/4 teaspoon salt
1 teaspoon baking soda
1 cup shortening or unsalted butter

Steps:

  • Combine yeast and warm water; let stand 5 minutes or until bubbly. Add buttermilk and set aside. Combine dry ingredients. Cut in shortening. Add buttermilk and yeast mixture gradually, gently combining with a fork. Turn dough out onto a floured board (surface) and knead lightly 4 or 5 times. Roll dough to 1/2" thickness, cut and place on greased baking sheet. Cover and let rise for 1 hour. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. To freeze, bake only 6 minutes; cool, freeze and wrap air tight. Finish baking on a greased baking sheet at 450 degrees for about 6 more minutes, or until browned.

ANGEL BISCUITS



Angel Biscuits image

These biscuits taste like they were sent right from heaven to our plate.

Provided by Pam Lolley

Time 2h50m

Yield about 2 ½ dozen

Number Of Ingredients 11

½ cup warm water (100°F to 110°F)
1 (¼-oz.) pkg. active dry yeast (2 ¼ tsp.)
1 teaspoon plus 3 Tbsp. granulated sugar, divided
5 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons table salt
1 teaspoon baking soda
½ cup cold salted butter, cubed
½ cup shortening, cubed
2 cups whole buttermilk
¼ cup butter, melted and divided

Steps:

  • Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.
  • Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
  • Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a ½-inch-thick circle, and fold in half; repeat. Gently roll to 1⁄2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 10-inch skillet, place remaining biscuits on a baking sheet.) Brush biscuits with 2 Tbsp. of the melted butter.
  • Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.

TRISHA YEARWOOD'S ANGEL BISCUITS



Trisha Yearwood's Angel Biscuits image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h5m

Yield 8 to 12 biscuits

Number Of Ingredients 9

5 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
5 tablespoons sugar
1/4 cup warm (90 to 110 degrees F) water
1/2 ounce (2 packages) active dry yeast
1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
2 cups buttermilk

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
  • In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
  • Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
  • Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
  • Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

ANGEL BISCUITS



Angel Biscuits image

Provided by Jean Anderson

Categories     Bread     Side     Thanksgiving     Vegetarian     Dinner     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 dozen biscuits

Number Of Ingredients 8

5 cups sifted all-purpose flour (preferably a fine southern flour; see headnote)
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup sugar
2 teaspoons salt
1 cup firmly packed vegetable shortening or lard or a half-and-half mixture of the two
2 cups buttermilk
One 1/4-ounce package active dry yeast dissolved in 1/4 cup very warm water (105° to 115° F.)

Steps:

  • 1. Preheat the oven to 400° F.
  • 2. Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.
  • 3. Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.
  • 4. Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.

ANGEL BISCUITS



Angel Biscuits image

I first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! -Faye Hintz, Springfield, Missouri

Provided by Taste of Home

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm buttermilk (110° to 115°)
5 to 5-1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup shortening
Melted butter

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside. , In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture. , Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until almost doubled, about 1 hour., Bake at 450° for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm.

Nutrition Facts : Calories 150 calories, Fat 7g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

SOUTHERN RAISED BISCUITS (ANGEL BISCUITS)



Southern Raised Biscuits (Angel Biscuits) image

I first tried Angel biscuits at a family reunion. My sister-in-law made them and I thought my youngest son was going to make himself sick he ate so many. They're awsome.

Provided by Vivian Queen-Chase @MsVivian

Categories     Biscuits

Number Of Ingredients 10

1 package(s) active dry yeast
1/4 cup(s) warm water ( 105-115*f)
2 1/2 cup(s) all purpose flour
2 tablespoon(s) sugar
1/2 teaspoon(s) salt
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 cup(s) butter, melted
3/4 cup(s) buttermilk; luke warm
2 tablespoon(s) butter, melted

Steps:

  • Stir yeast into warm water til dissoved. Set aside
  • Combine flour, sugar, salt, baking powder, and baking soda in large bowl.
  • stir 1/2 c melted butter into buttermilk
  • pour wet mixture and yeast mixture into dry ingredients; then stir just until combined (NEVER OVER MIX BISCUITS)
  • knead lightly on floured surface; about 10-12 strokes.
  • roll or pat to approx 1/4" thick and cut with a 2" cutter
  • Place half on ungreased cookie sheet 1" apart
  • brush with remaining 2 Tbsp.melted butter, top with other half of biscuts.
  • Cover and let rise 1 1/2 to 2 hrs
  • Bake 375* for approx 15 min. or until done

LEX'S SOUTHERN RAISED BISCUITS



Lex's Southern Raised Biscuits image

Make and share this Lex's Southern Raised Biscuits recipe from Food.com.

Provided by Lanae Peterson

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2 (1/4 ounce) packages dry yeast
1/4 cup warm water
2 cups buttermilk
5 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
1 cup shortening

Steps:

  • Combine yeast and warm water.
  • Let stand 5 minutes or until bubbly.
  • Add buttermilk to yeast mixture, and set aside.
  • Combine dry ingredients in a large bowl.
  • Cut in shortening until mixture resembles coarse meal.
  • Add buttermilk mixture, mixing with a fork until dry ingredients are moistened DO NOT OVER MIX!
  • Turn dough out on a floured surface, and knead lightly 3 or 4 times.
  • Roll dough to .5 inch thickness.
  • Cut with a 2.75 inch biscuit cutter, and place on a lightly greased baking sheet, touching each other.
  • Cover and let rise 1 hour.
  • Bake at 450 for 10-12 minutes.

Nutrition Facts : Calories 382.8, Fat 18, SaturatedFat 4.6, Cholesterol 1.6, Sodium 482.6, Carbohydrate 48, Fiber 1.7, Sugar 7.6, Protein 7.2

ANGEL BISCUITS



Angel Biscuits image

This delicious angel biscuits recipe is from the November 2001 issue of Martha Stewart Living. These light as air biscuits will go fast, trust us.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 dozen

Number Of Ingredients 9

6 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
1 teaspoon baking soda
1 tablespoon baking powder
1 1/2 teaspoons coarse salt
1 package (1/4 ounce) active dry yeast (1 scant tablespoon)
1/4 cup warm water
1 cup (2 sticks) unsalted butter, melted and cooled to 115 degrees
2 cups buttermilk, room temperature

Steps:

  • In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle yeast over water; let stand until creamy looking, about 5 minutes.
  • In a medium bowl, combine 1 cup flour mixture, yeast mixture, melted butter, and 1 cup buttermilk; stir to combine. Add remaining flour mixture and buttermilk alternately, stirring between additions. When a sticky dough forms, cover with plastic wrap, and refrigerate for 2 hours.
  • Preheat oven to 450 degrees. Remove dough from refrigerator, and turn out onto a lightly floured work surface. Knead a few times; roll to a 1/2-inch thickness. Cut out with a 2 1/4-inch round biscuit or cookie cutter; place on baking sheet about 1 inch apart. Bake until golden on top and done in the middle, 12 to 15 minutes. Remove from oven; transfer to a wire rack to cool. Serve warm.

AIRY ANGEL BISCUITS



Airy Angel Biscuits image

Yeast makes these biscuits light and airy. Add a smear of Brooke's Mustard Dip and a slice of country ham for a delicious breakfast sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes forty-eight 1 1/2-inch biscuits

Number Of Ingredients 11

2 packages active dry yeast
1/4 cup warm water (100 to 110 degrees)
5 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
2 1/2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus 1/2 cup (1 stick) butter, melted and cooled, for brushing
2 cups buttermilk
Country ham, for serving
Brooke's Mustard Dip, for serving

Steps:

  • Preheat the oven to 450 degrees. Butter a baking sheet or line it with parchment paper and set aside.
  • Dissolve the yeast in the warm water and let stand until foamy, about 5 to 10 minutes.
  • Sift the flour, baking powder, baking soda, sugar, and salt together into a large bowl. Transfer half of the dry ingredients to the bowl of a food processor and cut in the cold butter, pulsing, until the mixture resembles coarse meal, with some larger pieces of butter still remaining. Transfer the mixture back to the bowl with the dry ingredients and mix to combine. Make a well in the center of the bowl and add the yeast mixture and buttermilk. Stir until a dough forms and turn out onto a floured board. Kneed until the dough is smooth and no longer sticky, about 5 minutes.
  • Roll out the dough to a thickness of 1/2 inch, and cut out 1 1/2-inch rounds with a biscuit cutter. Set the biscuits 2 inches apart on the baking sheet, brush the tops with melted butter, and bake until lightly golden (they should not brown), 10 to 12 minutes.

ANGEL YEAST BISCUITS



Angel Yeast Biscuits image

These versatile yeast biscuits are so light, they almost melt in your mouth. They can be served with a sweet topping like jelly or a savory scoop of sausage gravy.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon sugar
3/4 cup warm buttermilk (110° to 115°)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well., Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.

Nutrition Facts :

ANGEL BISCUITS II



Angel Biscuits II image

These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.

Provided by Karin Christian

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h45m

Yield 24

Number Of Ingredients 9

1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
¾ cup shortening

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
  • On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
  • Bake in preheated oven for 10 to 12 minutes, or until browned.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 22.7 g, Cholesterol 0.8 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 329.4 mg, Sugar 2.6 g

Tips:

  • Use a good quality baking powder. This will help your biscuits rise properly.
  • Make sure your butter is cold. This will help the biscuits stay flaky.
  • Don't overwork the dough. Overworking the dough will make the biscuits tough.
  • Cut the biscuits out with a sharp biscuit cutter. This will help the biscuits rise evenly.
  • Bake the biscuits in a hot oven. This will help the biscuits brown and develop a crispy crust.
  • Serve the biscuits warm with butter, honey, or your favorite jam.

Conclusion:

Southern Raised Biscuits and Angel Biscuits are two classic biscuit recipes that are sure to please everyone. They are both easy to make and can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make perfect biscuits every time.

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