Fluffy Biscuits

Recipe by PJ Hamel

Part soft yeast roll, part tender biscuit, these buns are an interesting composite. Sometimes called Bride's Biscuits (because even a new bride was supposed to be able to make them easily) or Angel Biscuits (because they're light as air), they include both yeast and baking powder, for a guaranteed rise. Though they don't rise high like Southern biscuits do, they're nevertheless soft, fluffy biscuits, perfect for splitting in half and filling with a slice of ham or sausage patty.

10 mins
16 to 18 mins
2 hrs 45 mins
10 to 12 medium (2") biscuits
Angel Biscuits


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  1. Whisk together the flour, yeast, sugar, salt, and baking powder.

  2. Add the shortening, mixing until evenly crumbly.

  3. Add the butter, mixing until roughly combined. Pea-sized bits of butter can remain.

  4. Add the milk, mixing until just combined. The dough will be quite wet.

  5. Transfer the dough to a well-floured work surface, and quickly and gently pat it into a 7" diameter, 1"-thick circle.

  6. Use a 2" round biscuit cutter to cut 9 biscuits. Pat together the scraps, and cut as many additional biscuits as you can. Place them close together on a lightly floured or parchment-lined tray or baking sheet. Cover with lightly greased plastic wrap or the cover of your choice, and allow the biscuits to rest at room temperature for 1 hour.

  7. After an hour, cover the biscuits with plastic wrap, and place the pan in the freezer for at least 1 hour. Overnight is fine. Alternatively, biscuits can be frozen up to 2 months.

  8. When ready to bake, preheat the oven to 400°F.

  9. Remove the biscuits from the freezer, remove the plastic, and space them on a lightly greased or parchment-lined baking sheet.

  10. Bake the biscuits for 16 to 18 minutes, until they're golden brown.

  11. Remove from the oven, and brush with melted butter, if desired.