Kevin Johnson
The Grocery, Charleston, SC

Angel Biscuits

“My mother’s cooking never inspired new gastronomic heights, mainly as a product of when I grew up. The ’70s were the age of tuna noodle casserole (my absolute favorite) and canned pears on iceberg leaves filled with cottage cheese and topped with a cherry. However, two things that I have received from my mother, and another from my great grandmother, that are used regularly: her grits casserole has been a staple at Christmas breakfast for ages and my great grandmother’s angel biscuits have also been a staple at Christmas breakfast. The biscuits are now a staple at the Grocery’s brunch.”

Angel Biscuits

Angel Biscuits

Kevin Johnson
These are light, fluffy biscuits with a heavenly texture.
5 from 1 vote
Course Breakfast
Cuisine America
Servings 18 biscuits
Calories 218 kcal


  • 5 cups soft white flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 ounces shortening diced and chilled
  • 5 ounces butter diced and chilled
  • 1 package dry yeast
  • 1/4 cup warm water
  • 2 cups buttermilk - maybe a little more


  • Bloom yeast in water; stir to dissolve.
  • In a large mixing bowl, combine flour, baking powder, baking soda and salt.
  • Cut in butter and shortening with a fork or pastry cutter.
  • In a separate bowl, combine bloomed yeast and water mixture with buttermilk.
  • Make a well in the center of the flour mixture.
  • Pour buttermilk into center of well.
  • Slowly incorporate flour into liquid a little at a time (I prefer a wooden spoon). Don't grab too much of the flour at once. The trick is to slowly mix together in a fluid motion to incorporate as smooth as possible, with as little agitation to the dough as you can.
  • Once incorporated, turn onto a lightly floured board or counter. Pat down into a large rectangle about 1” thick. Carefully fold about a third of the dough into the center. Fold the other third from the other side into the center. Pat down again and repeat.
  • Cut into desired size using a floured cutter.
  • Place onto lightly greased pan, or a parchment lined pan without spray works best.
  • Preheat oven to 425°.
  • Cover loosely with plastic wrap and allow to sit at room temperature for about 20-30 minutes.
  • Bake for about 10 to 12 minutes depending on size of biscuit. They should be puffy, soft and deep golden brown.


Calories: 218kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 3gCholesterol: 4mgSodium: 298mgPotassium: 84mgFiber: 1gSugar: 2gVitamin A: 57IUCalcium: 84mgIron: 2mg
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