The first time I encountered angel biscuits, I was staying with my friend Jenifer, who was born and raised in the South. Growing up in St. Louis, I thought I knew biscuits, but one bite of my friend’s Southern biscuits, and I knew I had a lot to learn.
A cross between a dinner roll and a flaky biscuit, angel biscuits are easy to make and practically foolproof. So, forget the old myth that only Southerners can make decent biscuits—these biscuits are for everyone!
What Are Angel Biscuits?
Angel biscuits are made with three leaveners: baking powder, baking soda, and yeast. They’re the exact opposite of the heavy hockey puck biscuits everyone dreads. Using three leaveners makes angel biscuits so light and fluffy, it’s as if they could float up to heaven, like angels—which, of course, is where the name came from.
What Flour to Use for Angel Biscuits
Don’t fuss or worry about what flour you have for these angel biscuits; just use what you have in the pantry. Though many Southerners swear by White Lily flour (a flour made from soft winter wheat that has less gluten in it), I’ve found that all-purpose flour works just fine for these biscuits.
Tips for Light and Fluffy Biscuits
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