Angel Biscuits
The addition of yeast will guarantee fluffy biscuits every time.
The addition of yeast will guarantee fluffy biscuits every time.
I have been making these for years. They are much lighter and fluffier than regular biscuits, almost like dinner rolls. I make them when I am feeding a lot of people. Make sure your yeast is fresh, the butter and shortening are cold and knead like you mean it for a minute no longer.
I have been making biscuits from scratch for years and tried many, many recipes, but this were on of the worst! They were heavy, doughy and bland. Would not bother making again or recommending. Truth: the canned or frozen store bought biscuits are far superior to these.
These biscuits were definitely sweeter than other buttermilk biscuit recipes I've tried. They turned out pretty fluffy although not as fluffy as the picture suggests. Maybe need to roll dough thicker than 1/2 inch? Also, I had to bake them considerably longer than the suggested 15 mins before they were golden brown. I think I ended up around 25 mins.