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Buttermilk Angel Biscuits Recipe
Buttermilk Angel Biscuits Recipe photo by Taste of Home

Buttermilk Angel Biscuits Recipe

Publisher Photo
When I make these slightly sweet biscuits, sometimes I cut them and fold over one side about a third of the way for a more traditional look. —Carol Holladay, Danville, Alabama
TOTAL TIME: Prep: 30 min. + standing Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 10 min.
MAKES: 24 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 5-1/4 to 5-1/2 cups self-rising flour
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1 cup shortening
  • 1-3/4 cups buttermilk

Nutritional Facts

1 biscuit equals 180 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 386 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 5-1/4 cups flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and yeast mixture to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let stand at room temperature 20 minutes. Preheat oven to 450°.
  3. Bake 8-12 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Buttermilk Angel Biscuits in Taste of Home April/May 2014

Nutritional Facts

1 biscuit equals 180 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 386 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Buttermilk Angel Biscuits

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 21, 2014

Excellent taste and texture. Very light and stay together when sliced, spreading butter and Jam. I made the full recipe exactly to the directions to test it but next time will only make half as it makes a full 2 dozen. I used butter flavored Crisco which gave them a light buttery flavor too. I found the dough easy to work with even though it was sticky (as noted), it was easy to knead and cut.

MY REVIEW
Reviewed Apr. 16, 2014

These were good, but not sure if the addition of yeast made them any better than my regular buttermilk biscuits.

MY REVIEW
Reviewed Apr. 6, 2014

I saw these in the April/May 2014 magazine and couldn't wait to make them. I made these this morning and they turned out very light but not flaky. They go very good with apple butter. And if you have any left they freeze well.

MY REVIEW
Reviewed Mar. 23, 2014

At first I was not sure about this recipe since it included active dry yeast, however, I was pleasantly surprised. These are not hearty biscuits, they are very tender, but very good. We ate them with grilled chicken, green beans and crock pot potatoes. I had one for dessert and put peach preserves on them. Very good!! I made them exactly as the recipe stated. Thanks for a different biscuit!!

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