Angel Biscuits: A Divine Combination of Flaky Biscuits and Buttery Yeast Rolls (Plus a Gluten-Free Recipe!)

Angel biscuits are a culinary marvel, gracefully bridging the gap between two beloved baked goods: the light, ethereal quality of a baking powder biscuit and the rich, tender chew of a yeasted dinner roll. This unique hybrid captures the very best attributes of both, delivering an irresistibly yeasty flavor complemented by an exquisitely light and flaky texture. With just one buttery bite, you’ll understand why these fantastic little buns have earned their angelic name – and you might find yourself devouring the entire batch in record time.

The Serene Escape: A Taste of Cabin Life

Sometimes, life demands a pause, a moment to step away from the daily grind and reconnect with simplicity. For me, that escape often takes me back to cherished memories at our cabin – an idyllic sanctuary where the biggest worries revolved around the gentle hum of mosquitoes, ensuring a fresh supply of magazines in the outhouse, and, of course, the delightful dilemma of what to cook for dinner. It was a time of uncomplicated joy, a respite from the stresses that often pile up and threaten to derail us.

Our meals at the lake were always a highlight, featuring fresh trout from the pristine waters, along with delicious wild game generously provided by my sister. These hearty proteins were always accompanied by an abundance of fresh vegetables, seasonal fruits, and our signature cabin-baked goods. Gathering with my sisters in that setting invariably sparked a spirit of culinary adventure, encouraging us to experiment with new recipes and share cherished family favorites. It was during one of these cherished gatherings that we stumbled upon today’s featured gem – a recipe gifted to us by our wonderful neighbor, Irene, from the close-knit community at our end of the lake.

Discovering Culinary Gems: Irene’s Haida Gwaii Chowder and Angel Biscuits

Irene and Dave Oliver are fixtures of our summer community, having spent decades at their cabin on François Lake. When winter arrives, they migrate to the mild coastal climate and spectacular natural beauty of Haida Gwaii, an archipelago renowned for its rich Indigenous culture and bountiful seafood. It was from this vibrant coastal haven that Irene brought a taste of her winter home to our summer retreat. The invitation was simple yet irresistible: a bowl of homemade Haida Gwaii seafood chowder, served with her legendary biscuits. We responded with the enthusiasm of the Road Runner, practically bursting through walls to get there!

Irene’s chowder was truly unforgettable. It struck a perfect balance, being both light and creamy, yet intensely rich and flavorful. What I appreciated most was that its base wasn’t a thick, starchy, pudding-like sludge – a texture I often find difficult to enjoy. Instead, it was a silky broth, wonderfully creamy and bursting with the nuanced flavors of the ocean. Though I’ve longed to, I doubt I could ever perfectly recreate its magic in my own kitchen.

Her secret lay in the generous heaps of vacuum-sealed and frozen seafood she expertly transported from the islands: succulent cockles (an important part of Haida Marine Traditional Knowledge, as detailed on page 29 of the Haida Marine Traditional Knowledge Study), tender crab, and flaky halibut. The true genius behind her super creamy chowder broth was to purée the uncooked cockles into a smooth mass before adding them to the soup. This technique allowed all their delicate flavor to infuse the broth while preventing the cockles from becoming tough – a common pitfall when they are overcooked. The diced crab and halibut were gently folded in right at the very end, ensuring their perfect texture.

The foundation of Irene’s exquisite chowder was built upon sautéed onions, savory bacon, sweet carrots, creamy sweet potatoes, and crisp celery, all simmered in a rich broth. Her own blend of spices, including the classic Old Bay seasoning, provided an aromatic depth. Finally, a can of evaporated milk, combined with the puréed cockles, contributed to its signature creaminess. It was, without a doubt, the finest seafood chowder I have ever had the pleasure of tasting.

To top off this culinary masterpiece, Irene served her chowder with a generous basket of her famous Angel Biscuits – a buttery combination of flaky biscuit and rich dinner bun. The contrast between the savory, creamy chowder and the light, yeasty biscuit was simply heavenly. It was a meal that truly captured the essence of coastal bounty and warm hospitality, leaving an indelible mark on our memories and our taste buds.

What Makes Angel Biscuits So Special?

The name “Angel Biscuits” truly says it all – this is food for the heavens! These extraordinary biscuits offer the best of two delicious worlds: the unparalleled lightness and flakiness characteristic of classic buttermilk biscuits, harmoniously blended with the rich, buttery, and fluffy texture of yeasted dinner rolls. This unique combination results in a baked good that is profoundly satisfying yet incredibly delicate, making it a perfect accompaniment to any meal or a delightful treat on its own.

One of the most appealing aspects of Angel Biscuits is their surprising ease of preparation. While they do require a bit of planning for the rising time, the hands-on work is minimal. This small investment of time yields significant rewards in flavor and texture. Furthermore, these biscuits offer remarkable versatility. You can opt for a very light mix, handling the dough minimally to achieve a more traditional, crumbly biscuit-like texture, ideal for splitting and slathering with butter or jam. Alternatively, if you desire a richer, more tender, and bun-like consistency, you can knead the dough a bit longer, transforming it into a luxurious, buttery roll that’s perfect for sandwiches or as a dinner side.

The Art of Making Angel Biscuits

The process of making Angel Biscuits is straightforward and enjoyable. After combining your ingredients and allowing the dough to rise, you’ll pat it into a rough rectangle. From there, you have the creative freedom to cut out traditional circles with a biscuit cutter or simply divide it into smaller, rustic rectangles. Both methods produce equally delicious results, offering a choice based on your preference for presentation.

Once shaped, the biscuits are baked until they achieve a beautiful, lightly golden hue and become wonderfully puffy. This visual cue signals that they have reached their peak of fluffy perfection, ready to be enjoyed straight from the oven.

Versatility: From Fluffy Biscuits to Tender Buns

As mentioned, the beauty of Angel Biscuits lies in their adaptability. If you desire a texture more akin to traditional bread, simply knead the dough more vigorously, just as you would for regular yeast bread. This extra kneading develops the gluten, resulting in rich, tender buns that are surprisingly robust. These “Angel Buns” are fantastic for soaking up gravies and stews, and they make an exceptional foundation for burgers or any kind of sandwich, elevating a simple meal into something truly special.

Whether you prepare them as light, flaky biscuits or substantial, tender buns, Angel Biscuits have the power to transform any meal or snack time into a little slice of heaven. They are a true testament to the simple pleasures of homemade baking, delivering comfort and joy with every bite.

Mastering the Angel Biscuit Recipe (Both Classic & Gluten-Free)

While Irene’s unforgettable seafood chowder remains a treasured memory that is difficult to replicate, her recipe for Angel Biscuits is one I am thrilled to share. I’ve also developed a gluten-free adaptation that comes remarkably close to the tender original, ensuring everyone can enjoy these heavenly treats. Before diving into the specifics, a quick note: Angel Biscuits freeze exceptionally well after baking. For best results, store them in an airtight freezer bag or container for up to three months, ready to be thawed and enjoyed whenever a craving strikes.

Gluten-Free Angel Biscuits: Tender Perfection for Everyone

Creating a gluten-free version of a beloved classic like Angel Biscuits can be a challenge, but this adaptation aims to capture the same delicate flavor and light, flaky texture. By carefully balancing a blend of gluten-free flours and incorporating ground flax seeds for structure, we achieve a biscuit that is remarkably close to the original, ensuring that those with dietary restrictions can also savor this unique treat.

adapted from Irene Oliver’s recipe

(Scroll down for the regular Angel Biscuits recipe)

makes 9 large biscuits

• 3 tablespoons ground golden flax seeds
• 1 cup (240ml) buttermilk
• 2 tablespoons warm water (110-115°F/43-46°C)
• ½ teaspoon sugar
• 1 package active dry yeast (2¼ teaspoons)
• 1 cup (155gms) sweet rice flour (glutinous rice flour/mochiko)
• 1 cup (125gms) tapioca flour/starch
• ¾ cup (90gms) brown rice flour
• 2 tablespoons sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt (increase to ½ teaspoon if using shortening or unsalted butter)
• ½ cup (115gms) cold salted butter (or shortening)
• 2 tablespoons melted butter for brushing the tops of the biscuits once baked, optional

Instructions:

1. In a small bowl, stir together the ground flax seeds and buttermilk. Set aside for 15 to 30 minutes to allow the flax to gel, which helps with binding in gluten-free baking.
2. In a separate cup or small bowl, combine the warm water and ½ teaspoon of sugar. Sprinkle the active dry yeast over the mixture and stir gently. Let it proof for 5 to 10 minutes, until the yeast becomes visibly puffed up and foamy, indicating it’s active.
3. In a large mixing bowl, whisk together all the dry ingredients: sweet rice flour, tapioca flour, brown rice flour, 2 tablespoons sugar, baking powder, baking soda, and salt.
4. Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized lumps remaining. Alternatively, you can use your fingertips to press out the butter cubes into large flakes.
5. Add the proofed yeast mixture and the gelled buttermilk mixture to the dry ingredients. Stir just until the dry ingredients are moistened. Then, knead the dough lightly 3 or 4 times. The goal is to bring the mixture together into a cohesive ball without overworking it. It’s perfectly fine, and even desirable, to still see some small lumps of butter in the dough, as these contribute to flakiness.
6. On a lightly floured surface (using a gluten-free flour blend or rice flour), gently pat the dough out into a rectangle approximately 7 inches by 9 inches and about ¾-inch (1.9 cm) thick. Cut the dough into 9 smaller, equal-sized rectangles.
7. Arrange the cut biscuits about 1-inch (2.5cm) apart on a greased baking sheet. Cover them with a clean tea towel and place them in a warm spot to rise. Allow them to rise until they are nearly doubled in size, which typically takes about 1 to 1½ hours.
8. While the biscuits are rising, preheat your oven to 450°F (230°C).
9. Bake the risen biscuits for 10 to 12 minutes, or until their tops are beautifully golden brown and they feel light and puffy.
10. Immediately after removing them from the oven, if desired, brush the tops of the hot biscuits with melted butter for an extra touch of richness and shine. Serve warm and enjoy!

* * * * *

Classic Angel Biscuits: Irene’s Original Recipe for Heavenly Flavor

This is Irene Oliver’s original recipe for Angel Biscuits, a testament to simple, wholesome ingredients creating something truly extraordinary. This recipe yields a generous batch, perfect for feeding a crowd or for stocking your freezer with these delightful treats. Whether you opt for the light, flaky biscuit form or the tender, buttery bun, you’re in for a truly heavenly experience.

recipe courtesy of Irene Oliver

makes 18 large biscuits (extras freeze well)

• ¼ cup (60 ml) warm water (110-115°F/43-46°C)
• 1 teaspoon sugar
• 2 packages active dry yeast (2¼ teaspoons each, total 4½ teaspoons)
• 2 cups lukewarm buttermilk, (100-110°F/38-43°C)
• 5½ cups (770gms) all-purpose flour
• ⅓ cup sugar (I often reduce this to ¼ cup/50gms for a less sweet biscuit)
• 1 teaspoon salt (reduce to ½ teaspoon if using salted butter)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup cold shortening or unsalted butter (I personally prefer butter for richer flavor)
• ¼ cup melted butter for brushing the tops of the biscuits once baked, optional

Instructions:

1. In a small bowl, combine the warm water and the 1 teaspoon of sugar. Sprinkle the active dry yeast over the surface and stir gently to combine. Allow the yeast to proof for 5 to 10 minutes, until it becomes visibly puffed and foamy, indicating its activity. Once proofed, stir in the lukewarm buttermilk and set this mixture aside.
2. In a large mixing bowl, whisk together the dry ingredients: flour, the specified amount of sugar (⅓ cup or ¼ cup), salt, baking powder, and baking soda. Ensure they are well combined.
3. Add the cold shortening or butter, cut into small pieces, to the dry ingredients. Use a pastry cutter or two knives to cut the fat into the flour mixture until it forms small, pea-sized lumps. This step is crucial for creating flaky layers in the biscuits.
4. Pour the yeast/buttermilk mixture into the dry ingredients. Stir just enough to moisten the flour, then gently knead the dough lightly 3 or 4 times. The goal is to bring the mixture into a rough ball without overmixing. It’s beneficial if you can still see small lumps of butter throughout the dough.
5. On a lightly floured surface, pat the dough out into a large circle, ensuring it is about ¾-inch (1.9 cm) thick. Using a 2½-inch (6cm) biscuit cutter, cut out rounds. Alternatively, you can divide the dough into two equal balls, flatten each into a ¾-inch thick rectangle, and then cut each rectangle into 9 smaller, even rectangles.
6. Place the cut biscuits about 1-inch (2.5cm) apart on a greased baking sheet or one lined with parchment paper. Cover the baking sheet with a clean tea towel and let the biscuits rise in a warm place until they are nearly doubled in size, which typically takes between 1 to 1½ hours.
7. While the biscuits are rising, preheat your oven to 450°F (230°C).
8. Bake the risen biscuits for 10 to 12 minutes, or until their tops are beautifully golden brown and they are puffed and cooked through.
9. As soon as the biscuits come out of the oven, brush their tops with melted butter, if desired, to add a glossy finish and extra richness. Serve warm and savor every tender bite.

*OPTION: Make ANGEL BUNS instead of biscuits: At Step 4, if you prefer tender, bread-like buns, instead of kneading lightly 3 to 4 times, knead the dough more vigorously like regular bread dough for about 10 minutes. Continue kneading until the dough ball becomes smooth and elastic-y. Then, instead of flattening the dough and cutting out biscuits, divide the dough ball into 10 equal-sized pieces. Roll each piece into a round bun, pulling and tucking the ends underneath to create a smooth top. Place these buns on a greased or parchment-lined baking sheet, spaced about 2 inches (5cm) apart, and proceed to rise and bake as directed in steps 6 to 8.

Serving Suggestions and Storage Tips

Angel Biscuits are incredibly versatile and can elevate any meal. Serve them warm with butter and jam for a decadent breakfast, as a side to hearty soups and stews (like Irene’s seafood chowder!), or use the bun variation for sliders or sandwiches. Their light, buttery texture makes them suitable for both sweet and savory applications.

As noted previously, these biscuits freeze beautifully. Once baked and cooled completely, store them in an airtight freezer bag or container for up to 3 months. To reheat, simply warm them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. They will taste as fresh as the day they were baked!

Guten Appetit!

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

PIN IT HERE to save the recipe for later:

You might also like these related recipes:

Light & Flaky Gluten-Free Biscuits

Hearty Bannock Biscuits

Easy Lazyman Skillet Bannock

Savory Blue Cheese Biscuits