We do things our own way in the South, so trends aren’t usually of much concern—especially when it comes to food. We don’t try every viral TikTok recipe we see, unless it suits our lifestyle of course (hello, Mason jar salads!). Instead, often the things we whip up in our kitchen end up spreading like wildfire and influencing the rest of the country. We can’t help it that our food is best! The latest “trend” to take over tables across the country came straight from the recipe box of a Southern grandma: angel biscuits.

These super fluffy little bites of heaven have been a staple at Southern potlucks and Sunday afternoon church lunches for generations, and it seems the rest of the world is finally catching on to their wonder. In fact, our recipe for angel biscuits was the inspiration for the most-ordered menu item at acclaimed Birmingham, Alabama restaurant Helen. Chef and owner Rob McDaniel, who has been nominated for multiple James Beard Awards, told al.com that he used our recipe from Pam Lolley as a base for his own and now it’s the dish his restaurant is best known for.

What Are Angel Biscuits?

Angel biscuits are a table bread made using a combination of three different leavening agents: yeast, baking soda, and baking powder. Most biscuits recipes use one or even none. The result is a delicious crossover between a traditional, flaky buttermilk biscuit and a light, yeasty Parker House Roll. There’s some murkiness about where the recipe originated; both baking brands While Lily and Martha White claim to have pioneered the beloved bread. No matter how they ended up on our tables, we’re just glad they did. And why are they called angel biscuits? That can also be left up to interpretation. Some say they’re so tasty, they must have been sent straight from heaven. Other liken the shape of a split-open biscuit to spread angel wings.

Why We Love Angel Biscuits

There are a million reasons to love angel biscuits, but we’ll name just a few.

• They have the best taste and texture. Angel biscuits have a yeasty flavor with just a hint of sweetness from sugar. Their texture is the perfect combo of a plush dinner roll and a flaky biscuit, meaning you get all that pillowy goodness with a bit of chew.
• They’re easy to make. By using three different leavening ingredients, you’ll end up with the perfect rise every time. You likely have most ingredients for the recipe on hand already, which means you can whip these up any time. You can cook them on a baking sheet, or for best effect, in a cast-iron skillet. The dough can also be made in advance and refrigerated for up to five days before rolling and baking, so this is a convenient recipe to use for the holidays when you want to spread out some of your baking duties. 
• They go with everything. Whether pairing with a pork chop or pot roast for a hearty dinner or serving alongside preserves and whipped butter at brunch, angel biscuits are ideal for any meal and every occasion. Pro tip: You may want to double the recipe, as they’re often the first dish to run out.