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Angel Biscuits

Angel Biscuits

My husband and I love biscuits but were tired of the canned variety. Then a lady at church gave us this recipe. The dough will keep for several weeks in the refrigerator. It's handy to have on hand for company. Everyone I have shared this recipe with thinks the biscuits are great.

Oxmoor House JUNE 2006

  • 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.

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Angel Biscuits recipe

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