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.




  1. Sutapa says

    This  is delicious gift for Christmas !  Perfect …..straight from Angels !

    Merry Christmas  to you and all your loved ones!

  2. bETTY says


  3. eldeetx says

    These are fabulous. Everything that can possibly go wrong went wrong when I made this recipe. I forgot to cut in the butter, but was out of flour so couldn’t start over. I melted the butter and stirred it in. The dough was way too wet (because of what I did wrong) so I had to refrigerate the dough for a while hoping for the butter to solidify. I had to flour the dough way too much before cutting the biscuits because of how wet the dough was. I put the biscuits on a tray and refrigerated overnight as directed. Then when I took the sheet with the biscuits out of the refrigerator we had some unexpected disturbances at the house. The tray sat way too long before baking. When I finally baked them, I poked them back into shape and hoped they were at least edible. They spread too much, but the taste was fabulous. I’d say this recipe is truly foolproof. I can’t imagine abusing a recipe any more than I did this one. I can’t wait to see how great these biscuits are when the rules are actually followed.

  4. Susan Armstrong says

    Would I be able to use gluten free flour instead of the white/wheat flour and how much would you suggest.

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