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Buttermilk Angel Biscuits

6 reviews
Total Time
Prep: 30 min. + standing Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Carol Holladay, Danville, Alabama

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

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

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buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
Test Kitchen Approved

Buttermilk Angel Biscuits

6 reviews
Prep Time 30 min
Cook Time 10 min
Yield 2 dozen

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
Text Ingredients

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 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.
  3. Preheat oven to 450°. Bake 8-12 minutes or until golden brown. Serve warm.

Nutrition Facts

1 biscuit: 180 calories, 8g fat (2g saturated fat), 1mg cholesterol, 386mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 3g protein.

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