Angel Biscuits
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 24 to 30
If you like biscuits with layers, this is the recipe for you. Also, the dough can sit in the refrigerator for up to 5 days, so you can make a few biscuits at a time, if you like.
  • 1 package of yeast (1/4 ounce)
  • ¼ cup warm water
  • 5 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 2 tablespoons sugar
  • ½ cup (4 ounces) unsalted butter, grated
  • ½ cup (4 ounces) fresh leaf lard, grated
  • 2 cups buttermilk
  1. Place the yeast in a small bowl containing the warm water. Mix and allow the yeast to proof for 5 minutes. If the yeast doesn't bubble a bit, check your expiration date.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Sift using a whisk until all the ingredients are combined.
  3. Prepare the fats by grating both the lard and butter on a grater. Place the grated butter and lard back in the freezer to harden. If you don't have a grater, try to cut the fats into pea size bits.
  4. Place the butter into the flour mixture and toss the butter into the flour with your hands to distribute it. Then do the same with the lard. When the fats are distributed evenly, pinch the larger fat chunks into the flour with your finger tips. Work some of the fats into the flour until you have a gravel like consistency, with fat bits still visible.
  5. Mix the yeast and water into the buttermilk and then pour it over the flour mixture. Mix with a spoon or your hands until all the liquid is absorbed by the flour, and ensuring that all of the flour is moistened. Do not over mix. Place the dough into a plastic tub and place it in the refrigerator for several hours, and up to 5 days.
  6. To make the biscuits, preheat the oven to 425 degrees. Remove a portion of the dough to a well floured surface. Use your hands to pat the dough into a workable disk. Then roll out the dough into approximately a rectangular shape. Fold the dough over onto itself and, again, roll the dough again into a roughly rectangular form. Again, fold the dough over onto itself and repeat the folding and rolling process for one additional time (a total of at least 3 folds). Finally, roll the dough out to a ¾" thick rectangle and cut biscuits with a 2.5" biscuit cutter, flouring the cutter between each biscuit.
  7. Place the biscuits into a cast iron skillet or other sided baking baking dish. Arrange the biscuits snugly against one another. Bake for 15 minutes.
Recipe by kelly yandell at