- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° - 115°)
- 2 cups warm buttermilk (110° - 115°)
- 5 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup shortening
- Melted butter
- In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside.
- In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture.
- Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. round biscuit cutter or pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until doubled, about 1-1/2 hours.
- Bake at 450° for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm. Yield: 2-1/2 dozen.
Reviews for Angel Biscuits
"These are so good! They are light and so tasty. They are great to make for a company dinner or a special dinner for family. I love to serve them with butter and jam or honey butter."
"Can these biscuits be freeze and how long."
"Light, delicious and easy to prepare...Love them!"
"This is the first biscuit recipe that I have made that has turned out great!!!! They were really easy and tasted so light and fluffy. They also make quiet a bit, which is nice for gatherings."
"I have been making this recipe for years and I also half it because it does make alot. They always turn out so good. Some times I add grated cheese to the batter with a bit of mince garlic. When they come out of the oven I brush the tops with garlic butter. Excellent with pasta."