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.
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!
