Angel Biscuits

Angel Biscuits

Imagine pillowy clouds of pure deliciousness, each a fluffy hug for your taste buds – that’s what Angel Biscuits are all about. These aren’t your average, dense biscuits. They’re ethereal, melt-in-your-mouth wonders, so light and airy they practically float on air.

The secret lies in the magic of self-rising flour, buttermilk, and a touch of yeast. The self-rising flour provides a base, while the buttermilk adds a subtle tang and keeps the biscuits moist and tender. And then there’s the yeast, oh, the yeast! It works its magic behind the scenes, creating a web of delicate air pockets that make these biscuits the fluffiest you’ve ever had.

But it’s not all about air. Crisco, that all-American shortening, lends a hint of buttery richness, while a sprinkle of sugar and a whisper of baking soda balances the flavors and add a touch of sweetness and depth. Each bite is a symphony of textures – a gentle exterior that gives way to a pillowy inside, all laced with pockets of air that burst with buttery goodness.

And wait until you slather these beauties with butter, jam, or honey. The cold butter melts against the warmth of the biscuit, creating a creamy richness that takes your taste buds to heaven. The jam or honey adds a burst of sweetness that dances perfectly with the biscuit’s subtle tang, creating a flavor combination that’s simply divine.

Angel Biscuits are more than just breakfast food, though. They’re perfect for brunch, as a side dish for dinner, or even just as a mid-afternoon snack. They’re versatile, easy to make, and guaranteed to put a smile on your face. So ditch the store-bought pastries and whip up a batch of these heavenly biscuits. You won’t regret it.

Here are some tips for making the perfect Angel Biscuits:

  • Use cold buttermilk and Crisco for the best results.
  • Don’t overmix the dough – a gentle touch is key to keeping them light and fluffy.
  • Let the biscuits rise for at least 30 minutes before baking, giving them time to puff up to their full potential.
  • Bake them in a hot oven – this will create a crispy exterior and a light, airy interior.

With just a few simple ingredients and a little love, you can create these heavenly Angel Biscuits that will surely become a family favorite. So mix up a batch and use as much mix as needed, the leftover mix will keep in the refrigerator for two weeks. 

Angel Biscuits

Angel Biscuits
A vintage printed recipe for Angel Biscuits made with self-rising flour, Crisco, soda, water, buttermilk, sugar, eggs, yeast, and warm water.
Print Recipe


  • 6 cups self-rising flour
  • 1 cup Crisco
  • 1 tsp soda dissovled in 1/2 cup of water
  • 2 cups buttermilk
  • 1/2 cup sugar
  • 2 eggs, well beaten
  • 2 pkg yeast
  • 1 cup warm water


  • Mix flour and shortening as for biscuits.
  • Add remaining ingredients; mix well.
  • Place in a large bowl and place in the refrigerator.
  • Use as needed.
  • To make biscuits, take as much biscuit mixture as you want.
  • Flour waxed paper and knead until dough is ready to cut or roll out.
  • Bake in a preheated 400 degree oven until brown.
  • (This mixture will keep 2 weeks in the refrigerator.)

Kitchen Helper 2

Large Mixing Bowl
Rolling Pin
Baking Sheet
Print Recipe Pin Recipe
Course Breads
Cuisine American
Keyword Biscuit

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