Overnight Angel Biscuits

I give you the butteriest, flakiest biscuits you will ever set eyes on! Or wrap your mouth around.

One of the best things about them is you can make them ahead of time and let them rise overnight in your refrigerator. Not to mention how quickly they come together. After patting the dough out into a square, 3 light and airy layers are formed by folding the dough over.  At this point they are easily sliced into squares or into rounds with a biscuit cutter.

Practically fail proof, they use both yeast and baking powder to help them rise tall and fluffy.

They will bake up heavenly, even if you forget to take them out of the refrigerator an hour before popping them in the oven. Angel biscuits. I can’t imagine a more suitable name.

Overnight Angel Biscuits

Rating: 51

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 12 biscuits

Overnight Angel Biscuits

Buttery, flaky, and practically fail proof; these use both yeast and baking powder to help them rise tall and fluffy overnight in your refrigerator.


1 pack active dry yeast
5 cups all-purpose flour (may substitute 2 cups with white whole wheat flour)
1/4 cup sugar
2 tablespoons baking powder
1 +1/2 teaspoons salt
1 cup butter, cut in small cubes
2 cups buttermilk


  1. Dissolve yeast in 1/4 cup warm water. In a large mixing bowl sift flour, sugar, baking powder and salt together. Using a pastry blender cut in butter until the mixture resembles small peas. Mix in buttermilk and yeast just until the dough comes together.
  2. Sprinkle counter lightly with flour; roll or pat dough out into a large square (about 18x18) fold two sides in to make a triple layer of dough (6x18). Cut into 12 square biscuits with a sharp knife or into rounds with a 3-inch biscuit cutter.
  3. Place on a lightly greased nonstick cookie sheet; cover and refrigerate overnight. An hour before baking remove from refrigerator and set in a warm place.
  4. Preheat oven to 400 degrees F. Brush melted butter over tops if desired. Bake 15-20 minutes until golden brown.



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  1. Amy (Savory Moments) says

    MMM. Yum. I love a good biscuit. I wish I could cut one open and put an egg on it right now for breakfast!

  2. Joanne says

    Mmm these look like heaven on a plate, so I can see why they’re called angel biscuits. 😛

    I would look forward to waking up knowing that these were in the fridge!

  3. Brittany says

    This is a really interesting recipe! They sure look fluffy and light! They almost look like scones in fact. I really like the idea that you can leave them in the fridge overnight. Thanks for sharing

  4. Kavi says

    They look damn good! When you said butteriest, I thought you’d put a lot of butter. But 1 cup butter for 5 cups of flour is okay for me! 😀


  5. Note di Cioccolato says

    I’ve no doubt that these biscuits are amazing. Overnight rising  always gives a fragrance and a softness like no other. I’d like to have one now for breakfast! Bye bye dear, have a great day

  6. Words Of Deliciousness says

    These biscuits do sound like they would be a buttery delight. I like the fact that you can make them the day before you bake them. Thanks for a great recipe.

  7. Zoe says

    This recipe is fantastic. Will bookmark this for my future bakes.

    Merry Christmas to you and your family and best wishes for 2012!

  8. BeadedTail says

    We love the name Angel and we love biscuits too!  These do look heavenly!

    Moon, do you like butter?  We do!  ~Angel & Isabella

  9. Ivy says

    Wow, those biscuits deserve their name.  Look forward to your best links next week.  Happy Holidays.

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