Angel or Bride’s Biscuits

Preparation info

  • Yields

    16 to 20

    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About


  • 1 cup (235 ml) buttermilk
  • 1 package dry yeast (¼ ounce or 7 g)
  • cups (306 g) flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ cup (60 ml) vegetable shortening, chilled
  • ¼ cup (60 ml) butter, chilled
  • Flour for kneading and rolling
  • 2 tablespoons (30 g) butter, melted


    Heat the buttermilk to lukewarm, remove from heat, and stir in yeast to dissolve. Meanwhile, sift flour with baking soda, salt, and sugar. Cut the vegetable shortening and butter into the flour mixture until it resembles coarse meal. Refrigerate.

    When buttermilk and yeast are at room temperature, beat the liquid into the flour mixture with 10 to 20 quick strokes. Refrigerate again for 10 minutes.

    Sprinkle a counter or pastry marble with flour, turn the dough onto it, and knead 15 to 20 strokes, until the dough just coalesces. Add flour when kneading if necessary (especially in humid weather). Pat out to a ½ inch ( cm) thickness and cut with a biscuit cutter. Dip both sides of the biscuit in melted butter and place on an ungreased baking sheet. Let rise in a warm, draft-free place until doubled in volume.

    Preheat oven to 400°F (204°C). Bake for 10 to 12 minutes on middle level of oven until golden brown.