Reviewed by: Nathan Watson
Helen’s angel biscuits ranked among best biscuits in the South
Reading time: 3 minutes
Alabamians have no shortage of opinions on where to find a great homemade biscuit.
Now, one national food publication has weighed in—The Takeout recently named Helen’s angel biscuits the best in Alabama as part of its ranking of the best biscuit spot in every Southern state.
Led by chef Rob McDaniel, the celebrated Birmingham restaurant has earned high praise from the James Beard Foundation and MICHELIN for its soulful take on classic Southern cooking, and the angel biscuits are no exception.
Rob McDaniel and Helen’s famous “angel biscuits”
Helen’s angel biscuits come hot from the oven, served with whipped cane syrup butter topped with flaky sea salt. They’ve become a crowd favorite for Michelin-diners and Southerners alike.
The secret to Helen’s fluffy grandma-style biscuits? It’s actually not grandma’s recipe—it’s a riff on a Southern Living recipe made with all the makings of a fluffy, flavorful biscuit—baking soda, baking powder, yeast, buttermilk and a touch of sugar.
“Helen’s biscuits quickly became a favorite way to start and end a meal at the restaurant.
Warm buttery yeast biscuits with a sweet and salty whipped butter are a match made in heaven. The credit goes to Pam Lolley for the original Angel Biscuit recipe; many people think that this was my Nanny’s recipe, but it wasn’t.”
Chef Rob McDaniel, Owner, Helen
Here’s what The Takeout had to say about Helen’s biscuits:
“If you’re a biscuit lover in Alabama, you’ll want to meet Helen. Helen is a restaurant known for serving up mouthwatering biscuits said to taste heavenly, hence, their official name, angel biscuits, is perfectly fitting.
Helen’s chef, Rob McDaniel, has a deep connection to Southern cooking, tracing all the way back to his grandma’s Alabama kitchen. His angel biscuits draw inspiration from a Southern Living recipe, with his own slight tweaks snuck into the dough-making steps. The result gets its rise from baking soda, baking powder, and active dry yeast, while buttermilk brings some zing, and sugar adds a hint of sweet. The result is a bite that sings.
And then there’s that iconic cane syrup butter. Folks are fans of the decadently delicious, whipped wonder paired with the delicious biscuits, so much so that McDaniel has mentioned guests ordering them pre-dinner, alongside dinner, for a sweet ending to the meal, and even to take home. Clearly, these angels have floated right past side dish territory, and have entered the anytime arena.”
Andy Beth Miller for The Takeout’s The Hands-Down Best Spot For Biscuits In Every Southern State
Check out Helen in Birmingham
