Honey Angel Biscuits

Honey Angel Biscuits

Southern Living JANUARY 1998

  • Yield: Makes 4 dozen


  • 1 (1/4-ounce) envelope active dry yeast
  • 2 tablespoons warm water (105° to 115°)
  • 5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shortening
  • 2 cups buttermilk
  • 3 tablespoons honey
  • Honey Butter


Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.

Combine flour, baking powder, baking soda, and salt in a large bowl; cut in shortening with pastry blender until mixture is crumbly.

Combine yeast mixture, buttermilk, and honey, and add to dry ingredients, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface, and knead 1 minute.

Roll dough to 1/2-inch thickness. Cut with a 2-inch round cutter, and place on ungreased baking sheets.

Bake at 400° for 10 minutes or until golden. Serve with Honey Butter.

NOTE: You can store unbaked dough in the refrigerator in an airtight container up to 1 week.


Go to full version of

Honey Angel Biscuits recipe