Angel Biscuits

recipe
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.

Yield:

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

Ingredients

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

Preparation

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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