If you want a biscuit that sits somewhere between a flaky Southern biscuit and a soft dinner roll, this angel biscuits recipe delivers the best of both worlds. The yeast gives these biscuits a gentle rise and pillowy interior, while a cold fat method keeps the edges light and layered. A warm honey butter glaze brushed on fresh from the oven adds just the right touch of sweetness without overpowering the delicate flavor. The dough mixes up in minutes and waits patiently in your refrigerator, ready to bake whenever you need a basket of warm, golden perfection on the table.
Ingredients
Angel Biscuits 1 envelope rapid-rise yeast 1/4 cup warm whole milk 3 3/4 cups all-purpose flour 1/3 cup light brown sugar 2 teaspoons cream of tartar 1/2 teaspoon baking soda 1 1/4 teaspoons kosher salt 2/3 cup cold lard 1 cup plain Greek yogurt 1 large egg
Honey Butter Glaze 1/4 cup salted butter 2 tablespoons wildflower honey 1 teaspoon vanilla bean paste Pinch of flaky sea salt
Instructions
Stir the yeast into the warm milk and let stand for 5 minutes until bubbly.
In a large mixing bowl, whisk together the flour, brown sugar, cream of tartar, baking soda, and kosher salt.
Cut the cold lard into the dry mixture using a pastry blender until you have uneven crumbs with some larger flat pieces scattered throughout.
Whisk the Greek yogurt and egg into the yeast mixture, then pour into the flour mixture. Stir with a fork just until a soft, sticky dough forms and no dry pockets remain.
Scrape the dough onto a well-floured counter and pat into a rough rectangle about 1 inch thick. Fold the dough into thirds like a letter, rotate 90 degrees, and pat out again. Repeat the fold once more for layered, flaky biscuits.
Pat the final dough to 3/4 inch thickness. Cut out biscuits with a sharp 2-inch cutter, pressing straight down without twisting. Gather scraps and cut once more.
Arrange biscuits on a parchment-lined baking sheet so they barely kiss at the edges. Cover with a clean towel and let rest for 25 minutes.
Preheat the oven to 400°F.
Bake for 15 to 18 minutes until the tops are a deep amber gold and the bottoms sound hollow when tapped.
While biscuits bake, melt the salted butter with honey and vanilla bean paste in a small saucepan over low heat. Keep warm.
Pull biscuits from the oven and immediately brush each one generously with the warm honey butter glaze. Sprinkle with flaky sea salt.
Let cool for 5 minutes, then pull apart and serve warm.
Pro Tips
Lard creates the most tender, flaky angel biscuits, but cold refined coconut oil works for a dairy-free swap. The folded dough method creates visible layers inside each biscuit without any rolling pin needed. Refrigerate the cut biscuits overnight on the baking sheet, covered, and bake straight from cold for an even higher rise. Double the glaze recipe and serve extra on the side for dipping.
