- 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
Sort By :
"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."
"I often cut this recipe in half as I live alone and it makes far too many biscuits for one person. I keep a couple and give an elderly neighbor man the rest. He loves them! I recently took them to a potluck at work. Everyone was raving over them another lady who had brought some bakery rolls said I did the same. She said these could not be made at home and accused me of buying them! I gave out the recipe, she had egg on her face."