Angel Biscuits

This fluffy, light bread came to us from Linda Turner in Springfield, Missouri, and was featured in October 1998. We like these biscuits straight from the oven with a drizzle of honey or spoonful of jam.


2 dozen (serving size: 1 biscuit)

Recipe from

Cooking Light

Nutritional Information

Calories 154
Caloriesfromfat 29 %
Fat 5 g
Satfat 1.5 g
Monofat 1.5 g
Polyfat 1.1 g
Protein 3.6 g
Carbohydrate 23.2 g
Fiber 0.8 g
Cholesterol 3 mg
Iron 1.3 mg
Sodium 198 mg
Calcium 36 mg


1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
5 cups all-purpose flour (about 22 1/2 ounces)
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
Cooking spray
1 tablespoon butter, melted


Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.

Preheat oven to 450°.

Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450° for 12 minutes or until golden.

Linda Turner,

Cooking Light

September 2007
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