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Angel Biscuits

Yeast makes these biscuits light and airy. Add a smear of Brooke's Mustard Dip and a slice of country ham for a delicious breakfast sandwich.

  • Yield: Makes forty-eight 1 1/2-inch biscuits
Angel Biscuits

Source: Martha Bakes, April 2011


  • 2 packages active dry yeast
  • 1/4 cup warm water (100 to 110 degrees)
  • 5 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus 1/2 cup (1 stick) butter, melted and cooled, for brushing
  • 2 cups buttermilk
  • Country ham, for serving
  • Brooke's Mustard Dip, for serving


  1. Preheat the oven to 450 degrees. Butter a baking sheet or line it with parchment paper and set aside.

  2. Dissolve the yeast in the warm water and let stand until foamy, about 5 to 10 minutes.

  3. Sift the flour, baking powder, baking soda, sugar, and salt together into a large bowl. Transfer half of the dry ingredients to the bowl of a food processor and cut in the cold butter, pulsing, until the mixture resembles coarse meal, with some larger pieces of butter still remaining. Transfer the mixture back to the bowl with the dry ingredients and mix to combine. Make a well in the center of the bowl and add the yeast mixture and buttermilk. Stir until a dough forms and turn out onto a floured board. Kneed until the dough is smooth and no longer sticky, about 5 minutes.

  4. Roll out the dough to a thickness of 1/2 inch, and cut out 1 1/2-inch rounds with a biscuit cutter. Set the biscuits 2 inches apart on the baking sheet, brush the tops with melted butter, and bake until lightly golden (they should not brown), 10 to 12 minutes.

Reviews (4)

  • jim p 20 Mar, 2015

    I first used this recipe 3 years ago for family Thanksgiving. I'm now asked each year to please bring Angel Biscuits. I started with cured ham, but last year I served with honey ham. The one thing that brings it all together is Brooks Mustard Sauce. I've sinced used the mustard sauce on Catfish po-boys. Absolutely great.

  • Bluebird14 13 Aug, 2013

    Watched it, tried it and Loved It. Thanks Martha for the Southern biscuit. This biscuit just moved to the top of my biscuit recipes!

  • Mumoffor 29 Jul, 2013

    I saw the show on PBS. I can't wait to try but ... where can I find the ceramic bowl Martha used to make the biscuits???

  • bocarniello 18 Apr, 2011

    I have a recipe from Annapolis, but it refers to 1 cup of vegetable shortening. I like butter better.

    Thanks Martha

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