Angel Biscuits

Lee Harrelson

Angel Biscuits use a yeast dough, so be sure to set aside some extra time to let it chill in the fridge. Serve with honey and an assortment of jams so that guests can top them as they please.

Yield: 2 dozen (serving size: 1 biscuit)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 29%
  • Fat: 5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.6g
  • Carbohydrate: 23.2g
  • Fiber: 0.8g
  • Cholesterol: 3mg
  • Iron: 1.3mg
  • Sodium: 198mg
  • Calcium: 36mg

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

  1. Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.
  2. 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.
  3. Preheat oven to 450°.
  4. 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.
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