- Calories 154
- Caloriesfromfat 29%
- Fat 5g
- Satfat 1.5g
- Monofat 1.5g
- Polyfat 1.1g
- Protein 3.6g
- Carbohydrate 23.2g
- Fiber 0.8g
- Cholesterol 3mg
- Iron 1.3mg
- Sodium 198mg
- Calcium 36mg
Angel Biscuits
This fluffy, light bread came to us from Linda Turner in Springfield, Missouri, and was featured in October 1998. We like these biscuits straight from the oven with a drizzle of honey or spoonful of jam.
How to Make It
Step 1
Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.
Step 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.
Step 3
Preheat oven to 450°.
Step 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.
