Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light October 1998

Gallery

Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

150 calories; calories from fat 28%; fat 4.6g; saturated fat 1.2g; mono fat 1.5g; poly fat 1.3g; protein 3.6g; carbohydrates 23.1g; fiber 0.8g; iron 1.3mg; sodium 183mg; calcium 41mg.
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