Angel Biscuits: The Classic Southern “Bride of Biscuits”
Angel biscuits are a treasured Southern staple, often lovingly called the “bride of biscuits” because they combine the best qualities of three breads: yeast rolls, baking powder biscuits, and baking soda biscuits. The result is a biscuit that rises beautifully, stays incredibly soft inside, and carries a rich, buttery flavor that feels both comforting and special. These biscuits are perfect for breakfast with butter and jam, served alongside a hearty Southern dinner, or split open for sandwiches.
What makes angel biscuits truly unique is their forgiving nature. Thanks to the yeast, they are more flexible than traditional biscuits and almost impossible to mess up. Even beginners can achieve tall, tender biscuits with this classic recipe.
What Makes Angel Biscuits Special?
Unlike standard biscuits that rely only on chemical leavening, angel biscuits use three leavening agents:
- Yeast for flavor and extra lift
- Baking powder for immediate rise
- Baking soda to react with the buttermilk
This combination creates a biscuit that is light and fluffy like a roll, yet flaky and rich like a traditional Southern biscuit.
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