Angel Biscuits

Recipe from

Oxmoor House


1 package dry yeast
1/2 cup lukewarm water (105° to 115°)
5 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons salt
3/4 cup shortening
1 teaspoon baking soda
2 cups buttermilk
3 tablespoons sugar


Combine yeast and lukewarm water, stirring to dissolve; let stand 5 minutes or until bubbly. Set aside.

Combine flour, baking powder, and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Dissolve soda in buttermilk; add to flour mixture, stirring with a fork. Stir in sugar and dissolved yeast; mix well. Cover tightly; refrigerate 8 hours or overnight.

Turn dough out onto a lightly floured surface, and knead 4 to 5 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits in 3 greased 8-inch square baking pans. Cover and let rise 1 hour or until doubled in bulk. Bake at 400° for 12 minutes or until biscuits are lightly browned.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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