Angel Biscuits

Angel Biscuits

I found this old recipe the other day and have been wanting to make them.  I don’t recall making them before but so glad I did now.  These are the lightest, fluffiest biscuits I have ever eaten!  They taste like biscuits and not rolls as you would think since yeast was used.   If you would like a faster biscuit, try these Tall and Fluffy Biscuits.  I’d love to know if you have made these before and if you made them now, how they turned out.

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Angel Biscuits

  • 14 to 16 3 1/4″ biscuits
  • 5 cups King Arthur Self Rising Flour..plus enough to roll, or pat, dough
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1 cup shortening
  • *2 cups buttermilk, room temperature
  • 1 3/4 Tablespoons dry active yeast
  • 1 Tablespoon baking powder**
  • 1/4 cup warm water..110

*I didn’t have any buttermilk, I put 3 Tablespoons vinegar in a measuring cup and added enough whole milk to make 2 cups and let it sit 5 minutes to sour
** I added this ingredient.  The recipe works well without it but adds an extra amount of “fluffiness” when included.

Stir yeast into warm water.  Let sit 5 minutes or so, until foamy.  Whisk flour, sugar and baking soda together.  Cut in shortening with fork, as I do, or a pasty blender.  Add buttermilk and yeast mixture until combined.  It is sticky.  Let sit until double in size, around 1 hour,  or put in refrigerator until ready to use.  If using now, let sit until double in size 1 hour, more or less, depending on temperature in house.  

Roll, or pat, on a floured surface.  I rolled mine 3/4 to 1″ thick.  Cut biscuits with a biscuit or cookie cutter.  I used a 3 1/4″ glass.  Put on a baking sheet and let rise, around 30 minutes.  Cook in a preheated 415 oven for 8 to 10 minutes…until golden brown and done.  Brush tops with butter or margarine.  Enjoy!