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Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir Photo by: Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Angel Biscuits

These angel biscuits are light, fluffy, and oh-so-delicious. Serve with bacon, scrambled eggs, and cheese for a homemade breakfast sandwich, or with supper for a tasty side.

Cooking Light OCTOBER 1998

  • Yield: 2 dozen (serving size: 1 biscuit)

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/2 cup warm water (105° to 115°)
  • 5 cups all-purpose flour
  • 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 stick margarine or butter, melted

Preparation

Dissolve yeast in warm water in a small bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour 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; stir just until moist. Cover and chill 1 hour.

Preheat oven to 450°.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake at 450° for 13 minutes or until golden.

Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 28%
  • Fat: 4.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 3.6g
  • Carbohydrate: 23.1g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 183mg
  • Calcium: 41mg
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Angel Biscuits recipe

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