Sourdough Angel Biscuit Recipe
My sourdough angel biscuit recipe is the best of both worlds; it’s the perfect combo of a flaky biscuit and a soft dinner roll. They’re light and fluffy with a buttery taste. What’s not to love?! They’re a Southern staple that my husband and I absolutely love. Our favorite way to enjoy them is alongside rotisserie or oven-fried chicken on Sunday’s after church! I hope you love them as much as we do!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Angel Biscuit Recipe
With All Saints’ Day coming up on November 1st, I wanted to develop a fun recipe we could make year-after-year to celebrate!
All Saints’ Day is a day Christians remember those in heaven. Especially those who did remarkable things for our faith during their lives.
It’s a great day to read stories about Saints like St. Therese of Lisieux, St. Michael, St. Padre Pio, and St. Patrick to learn how they served God in their lives. The way they lived can teach us how to be better Christians.
It’s also a great day to have a feast to celebrate! So I hope this recipe not only becomes a staple in your home on regular weekdays and weekends but also on All Saints’ Day to make it more special.
P.S. I love when my Christian faith can be mixed with my Southern home and values. It’s always so special and fun to celebrate a holy day with Southern food!
What is an Angel Biscuit?
Angel biscuits are the perfect mix of a flaky biscuit and a soft dinner roll. They use three different leavening agents: baking powder, baking soda, and mine use sourdough starter instead of yeast. The trio, along with the rising of the biscuits, creates a soft, fluffy texture.
Why We Love My Angel Biscuit Recipe and So Will You!
This recipe has quickly become one of our favorites! They are just so dang good! Here are a few reasons we love them, and I think you will too:
- Fluffiest Biscuits: They’re the perfect combo of a drop biscuit and a dinner roll.
- Simple Recipe: The steps are simple, no overcomplicating things here!
- Wholesome Ingredients: Each ingredient is wholesome, so you can make them from scratch.
- Perfect for Celebrating All Saints’ Day: These biscuits are a fun way to celebrate All Saints’ Day, the day Christians honor those in heaven who did remarkable things for our faith in their lives.
- Great to Share: If you’re looking for a gift for neighbors, something to take to a potluck, or serve while guests visit, these biscuits are perfect.
- A Southern Staple: Angel biscuits are a Southern staple for a reason; they’re just so good!
Why Make Angel Biscuits with Sourdough Discard?
When you make angel biscuits with sourdough discard, you get fermentation benefits from the sourdough starter’s cultures. If you long ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!
Tips for Making My Angel Biscuits Recipe
- Never Twist: Don’t twist the biscuit cutter when cutting out the biscuits. You don’t want to seal the edges, or else they won’t be able to rise/proof like they should.
- Use Cold Butter: Always use cold stick butter for good biscuits.
- Use Buttermilk: Buttermilk makes the BEST biscuits.
- Don’t Skip the Rising: For the perfect angel biscuit, don’t skip the rising time.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
- all-purpose flour: this is a great base for these biscuits
- sea salt: you can also use regular salt, if desired
- baking powder: highly recommend an aluminum-free version
- baking soda: helps rise the biscuits
- cold salted stick butter: it has to be cold stick butter, not margarine
- buttermilk: I highly recommend using buttermilk but you can also use any milk you desire
- raw honey: you can also use pure maple syrup
- fed sourdough starter: make sure it’s fed not discard for fluffy biscuits
- melted butter for coating: this adds flavor, texture, and color
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
How to Make Sourdough Angel Biscuits
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Prepare Your Sourdough Starter
BEFORE YOU GET STARTED: Feed your entire sourdough starter jar4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe.
(Example: Feed entire starter 1 cup flour + 1/2 cup water and let it sit on the counter at room temperature until it’s bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to use in this recipe.)
Make the Biscuit Dough
Add 3 Tbsp of butter into a small saucepan and melt over medium heat. Take off burner and set aside.
Grease and flour a round 9″ stainless steel cake pan. Set aside.
Add flour, salt, baking powder, and baking soda into a mixing bowl. Stir to combine.
Add butter by grating it into the flour mixture with a large holed cheese grater (or use a fork to cut it into pea-sized pieces into the flour). Stir to evenly distribute pieces.
Add buttermilk, honey, and fed starter. Stir to combine until a shaggy dough forms. Use your hands to combine excess flour. (If dough is too wet, your starter is more hydrated than mine. Just add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Just add a few tablespoons of extra buttermilk.)
Knead & Shape the Angel Biscuits
Lightly dust counter with flour and turn out dough with any excess shaggy flour mixture. Knead for 1 minute, this will help incorporate any shaggy flour that’s left.
Roll your dough out into a 1 1/2 inch think slab of dough then use a 2.5 inch biscuit cutter or drinking glass to cut out biscuits. Don’t twist cutter while cutting biscuits out. Use a straight up and down motion to prevent sealing the edges.
Combine excess dough and re-roll into a 1 1/2-inch slab. Cut out biscuits until all dough is used up. You should get 7-8 biscuits (if using a 2.5 inch cutter)
Once all biscuits are cut out, dip them to completely coat them in the melted butter and place them in prepared cake pan with one biscuit in the center and the rest around it in a circle. All biscuits should be touching. It’s okay to squeeze them in there. (We coat them in butter to prevent dough from turning grey during ferment)
Ferment the Angel Biscuits
Place a dry kitchen towel over the pan and let biscuits ferment on the counter for 4 hours at room temperature. (IMPORTANT: These biscuits won’t change in size. We’re just giving them time to ferment.)
Bake Biscuits and Enjoy!
Once biscuits have proofed for 8-10 hours, preheat oven to 425 degrees Fahrenheit.
Melt 1 Tbsp of butter in a saucepan on the stovetop. Take off heat and brush top and sides of biscuits with butter.
Bake for 18-22 minutes, or until fully baked through and golden brown on top. Enjoy!
Video Tutorial
Our Favorite Ways to Serve Angel Biscuits
You can serve sourdough angel biscuits for breakfast, brunch, lunch, a snack, a side dish for supper, or when friends and family come to visit. They really are a staple! Here are a few ideas for serving:
- Warm biscuits and spread on a little butter or jam
- Serve alongside rotisserie chicken or buttermilk oven-fried chicken
- Make chicken biscuit sandwiches with them
- Serve as a side dish with your favorite soup
- Put out a tray of warmed angel biscuits when guests come to visit
Ideas to Share These Biscuits with Others
As I said above, you can serve these biscuits when guests stop by or stay overnight. But you can also share angel biscuits in other ways. Here are a few ideas:
- Bake a batch for your priest or pastor as a thank you on Sunday
- Make these biscuits for a neighbor who just had a baby, is sick, or dealing with something difficult
- If your local food pantry allows, bake a few batches for those who are in need
Storage Instructions
After the biscuits cool down completely, store them in an airtight container for 3-4 days at room temperature.
Freezing Instructions
You can freeze biscuits baked or unbaked.
To freeze baked biscuits, place them in a freezer safe baggie or container. They’ll last 3-6 months in the freezer. Thaw in the fridge or on the counter overnight.
To freeze unbaked biscuits, place cut out dough on a sheet pan and freeze for 1 hour. After that, place frozen biscuits in a freezer safe, baggie or container. They’ll last up to 3 months in the freezer. Let them sit out at room temperature until thawed, then let them rise/proof on the counter for 8-10 hours before baking. Then bake like normal.
My Favorite Way to Reheat Biscuits
My favorite way to reheat or warm biscuits is in a 350-degree Fahrenheit oven for 3-5 minutes or until warm. You can also do this in a toaster oven.
Frequently Asked Questions
I don’t recommend it. If you use yeast instead of starter, it will mess with the consistency of the dough.
Sure! I don’t see why not.
If you don’t have a cake pan, you can use a stainless steel brownie pan instead. Just make sure your biscuits are all touching in the pan.
More Sourdough Breakfast Recipes You’ll Love
If you’re looking for more delicious sourdough recipes for breakfast, try a few of these:
- Sourdough Apple Cheddar Scones
- Sourdough Blueberry Cheesecake Muffins
- Sourdough Buttermilk Biscuits (Southern-Style)
- Sourdough Breakfast Sandwich
- Sourdough Everything Bagels
- The Best Sourdough Crepes Recipe
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
Sourdough Angel Biscuits
Ingredients
- 3 Tbsp melted butter (for coating)
- 2 cups all-purpose flour
- 1 tsp sea salt
- 2 tsp baking powder
- 1 tsp baking soda
- 5 Tbsp cold salted stick butter
- 2/3 cup buttermilk
- 1 tsp raw honey
- 1/2 cup fed sourdough starter
Instructions
- BEFORE YOU GET STARTED: Feed your entire sourdough starter jar4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe.(Example: Feed entire starter 1 cup flour + 1/2 cup water and let it sit on the counter at room temperature until it's bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to use in this recipe.)
Make Biscuit Dough
- Add 3 Tbsp of butter into a small saucepan and melt over medium heat. Take off burner and set aside.
- Grease and flour a round 9″ stainless steel cake pan. Set aside.
- Add flour, salt, baking powder, and baking soda into a mixing bowl. Stir to combine.
- Add butter by grating it into the flour mixture with a large holed cheese grater (or use a fork to cut it into pea-sized pieces into the flour). Stir to evenly distribute pieces.
- Add buttermilk, honey, and fed starter. Stir to combine until a shaggy dough forms. Use your hands to combine excess flour. (If dough is too wet, your starter is more hydrated than mine. Just add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Just add a few tablespoons of extra buttermilk.)
Knead & Shape Biscuits
- Lightly dust counter with flour and turn out dough with any excess shaggy flour mixture. Knead for 1-2 minutes, this will help incorporate any shaggy flour that's left.
- Roll your dough out into a 1 1/2 inch think slab of dough then use a 2.5 inch biscuit cutter or drinking glass to cut out biscuits. Don’t twist cutter while cutting biscuits out. Use a straight up and down motion to prevent sealing the edges.
- Combine excess dough and re-roll into a 1 1/2-inch slab. Cut out biscuits until all dough is used up. You should get 7-8 biscuits (if using a 2.5 inch cutter)
- Once all biscuits are cut out, dip them to completely coat them in the melted butter and place them in prepared cake pan with one biscuit in the center and the rest around it in a circle. All biscuits should be touching. It's okay to squeeze them in there. (We coat them in butter to prevent dough from turning grey during ferment)
Ferment Biscuits
- Place a dry kitchen towel over the pan and let biscuits ferment on the counter for 4 hours at room temperature. (IMPORTANT: These biscuits won’t change in size. We're just giving them time to ferment.)
Bake Biscuits and Enjoy!
- Once biscuits have fermented for 4 hours, preheat oven to 425 degrees Fahrenheit.
- Bake for 18-22 minutes, or until fully baked through and golden brown on top. Let cool for 5 minutes then remove from pan. Enjoy!
Video
Heavenly is the perfect word to describe these biscuits! Plus, the recipe is easy to follow. Thank you!
I love biscuits and this recipe makes some of the best. The addition of honey takes the flavor to another level! Soft, flaky and full of buttery goodness. Thank you for sharing this recipe!
Yay! Thank you so much, I’m so glad you love them!