If biscuits and yeast rolls had a baby, it would be angel biscuits. Angel biscuits are the perfect blend of flaky buttermilk biscuits and a soft, squishy yeast rolls. Don’t believe me? Make them!
I made these for my boys this week. Their response after tasting them: “oh yeah..it is a biscuit and a roll.”
I’m convinced that these were the “muh-mama-biscuits” that Martin Lawrence went crazy over on the show Martin. Their aroma scents the house so nicely! I love this episode of Martin and them doggone biscuits!
If you’re from the South, chances are you’ve run into angel biscuits many times. Angel biscuits are simply heavenly! So light and fluffy from all that leavening with such a fantastic buttery, buttermilk flavor. It’s a nice change of pace, and any leftovers are perfect with jelly or sausage biscuits.
Two words for ya: White Lily! If you don’t have access to this brand, head to Amazon, and snag a bag. It’s a soft winter wheat flour and just the best thing for making tender, fluffy biscuits. Of course, they are still amazing with regular all-purpose flour if you need to make do with what ya have on hand.
Should I let my angel biscuits sit overnight?
Ummm…yeah, you should do that for the BEST flavor and texture. Just about every vintage Southern cookbook I own recommends this step. I’ve never done this step, but I suppose I should.
I mean, cold biscuits do bake up better. Nah, nevermind I want muhbiscuits nooooooooow! If you decide to let them sit overnight you can just throw the whole ball of dough in the fridge overnight and then cut them out the next day. Easy, peasy, sleezy!
Careful, these melt-in-your-mouth angel biscuits just might become your new favorite! Don’t blame me if you find yourself making them back to back and then wondering where they went to!! They are dangerous and I’m not sure “angel” was the correct name for them.
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