Angel Biscuits

Angel Biscuits Recipe
Photo: Jennifer Davick; Styling: Amy Burke
The addition of yeast will guarantee fluffy biscuits every time.

 

Yield:

Makes about 2 dozen

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 32 Minutes

Ingredients

1 (1/4-oz.) envelope active dry yeast
1/4 cup warm water (105° to 115°)
5 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening, cut into pieces
1/2 cup cold butter, cut into pieces
1 1/2 cups buttermilk

Preparation

1. Preheat oven to 400°. Combine yeast and warm water in a 1-cup glass measuring cup; let stand 5 minutes.

2. Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut in shortening and butter with a pastry blender until crumbly.

3. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead about 1 minute.

4. Roll dough to 1/2-inch thickness. Cut with a 2-inch round cutter or into 2-inch squares. Place on 2 ungreased baking sheets.

5. Bake at 400° for 12 to 15 minutes or until golden.

Cinnamon-Raisin Angel Biscuits: Substitute 1/4 cup firmly packed brown sugar for 2 Tbsp. sugar. Stir 1 cup baking raisins, 2 tsp. lemon zest, and 1 tsp. ground cinnamon into flour mixture in Step 2. Proceed with recipe as directed.

Note: We tested with Sun-Maid Baking Raisins.

Time-Saving Tips: Prepare recipe as directed through Step 3. Shape dough into a disk; store in a glass, airtight container in refrigerator up to 5 days. Let stand at room temperature 5 minutes. Roll, cut, and bake as directed in Steps 4-5. Unbaked biscuits may be frozen on a baking sheet, covered with plastic wrap, 2 hours. Transfer frozen biscuits to a zip-top plastic freezer bag, and freeze up to 1 month. Let stand at room temperature 30 minutes before baking as directed.

Note:

November 2011
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