The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Angel Biscuits


1½ tablespoons yeast

½ cup warm water

4½ cups White Lily flour

3 ¾ cups all-purpose flour

2 tablespoons baking soda

2 tablespoons salt

2 teaspoons cream of tartar

¼ cup sugar

1 cup shortening

3 cups buttermilk


  1. In a medium bowl, combine yeast and water and let proof.
  2. In a mixer with a paddle, combine the dry ingredients.
  3. Cut in the shortening until mixture is the texture of coarse cornmeal.
  4. Add the buttermilk and yeast mixture from step 1, mixing only until combined.
  5. Place dough in well-oiled tub, cover with plastic, and let rise
  6. In the morning, roll on a very well-floured table to about ¾ inch thick. Cut with 3-inch ring cutter and place on papered sheet pan. Let rise in proofer until doubled in size and “floppy.”
  7. Bake at 325 degrees until browned.
Print Recipe