They have shortening (or butter) in them, cut in just like you do with regular biscuits. But then you add a packet of yeast with the buttermilk, and let them rise a bit before cutting them out. The result? A very, very fine baked good.
My mother used to make these to go along with fall suppers of beef stew and green beans. We always fell upon them like a ravening horde; there were never any angel biscuits left over! Have you ever tried them? If you'd like to, the recipe is over at Please Pass the Pie.
• Get the recipe: Angel Biscuits at Please Pass the Pie
Related: Touch of Grace Biscuits
(Image: Abbie of Please Pass the Pie)