Paula Deen Angel Biscuits

Paula Deen angel biscuits are an easy yeast biscuit recipe made with buttermilk, shortening and all-purpose flour, ready in 42 minutes and making 24 biscuits. Save this Southern comfort food side for Sunday dinner, church supper or the holiday table, because the dough needs no rise time at all.

Cut the cold shortening into the flour until the mixture looks like coarse meal, because those little bits of fat are what make the biscuits tender. Mash it in until smooth and you get dense, bready biscuits instead of soft ones.

Paula's version uses yeast along with baking powder and baking soda, so you get the rise of a roll and the tang of a buttermilk biscuit. Roll the dough a full inch thick and cut straight down with the cutter, since twisting it seals the edges and keeps the biscuits from climbing.

Paula Deen Angel Biscuits

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

30

minutes

Cooking time

12

minutes

Calories

190

kcal

Yeast, baking powder and baking soda lift the buttermilk dough into tall, fluffy biscuits with a golden top and a soft middle. Rolled an inch thick and baked in a hot oven, they stay tender whether served warm or at room temperature.

Ingredients

• 1/2 cup (100 °F to 110 °F) warm water
  

• 1 envelope (1/4 oz) dry active yeast
  

• 5 cups plus extra for dusting all purpose flour
  

• 2 tablespoons sugar
  

• 1 tablespoon baking powder
  

• 1 teaspoon baking soda
  

• 1 teaspoon salt
  

• 3/4 cup chilled vegetable shortening
  

• 2 cups buttermilk
  

Directions

• Preheat and prep: Preheat the oven to 400°F, then grease a baking sheet with butter, oil or cooking spray. Set it aside while you mix the dough.
• Bloom the yeast: Sprinkle 1 envelope of dry active yeast over 1/2 cup warm water at 100°F to 110°F in a small bowl. Let it sit while you mix the dry ingredients.
• Mix the dry ingredients: Whisk 5 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt in a large bowl. Keep a little extra flour nearby for dusting the work surface.
• Cut in the shortening: Cut 3/4 cup chilled vegetable shortening into the flour with a pastry blender, your hands or two knives. Keep going until the mixture looks like coarse meal.
• Add the wet ingredients: Pour in the yeast mixture and 2 cups buttermilk, then mix well. Stop as soon as everything is combined so the biscuits stay tender.
• Roll out the dough: Sprinkle a small handful of flour over your work surface, then turn the dough out onto it. Roll it to a 1-inch thickness.
• Cut the biscuits: Cut the dough into biscuits with a 2 1/2-inch round biscuit cutter, pressing straight down. Gently reroll the scraps and cut more biscuits, then place them on the prepared baking sheet.
• Bake and serve: Bake for about 12 minutes, until the biscuits are light golden brown and firm to the touch. Serve them warm or at room temperature.

Tools for this recipe

• Spring Chef dough blender (pastry cutter), Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do angel biscuits need time to rise before baking?

Not in this recipe, since the baking powder and baking soda work alongside the yeast for a quick lift. You roll, cut and bake right away, which is why these come together in about 42 minutes.

Can I use butter instead of shortening?

You can swap in cold butter, though the biscuits will brown a little faster and taste richer. Shortening gives the softest, most tender crumb, so use it if you want the classic Southern texture.

How do I store leftover angel biscuits?

Keep them in an airtight container at room temperature for a day or two. After that, the fridge helps them last longer, though they're best on the day you bake them. Warm them for a few minutes in the oven to bring back the softness.

Can I make the dough ahead of time?

Yes, angel biscuit dough is known for holding up well in the fridge, but this recipe is written to bake right after mixing. If you try it, cover the bowl tightly and let the dough warm up a bit before rolling.

Why did my biscuits come out tough?

Overworking the dough is the usual culprit, since too much mixing and rerolling develops the gluten. Stir just until combined, press the cutter straight down, and reroll the scraps only once.