Angel Biscuits

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Angel Biscuits

Prep: 18 minutes
Rise: 30 minutes
Cook: 15 minutes per batch


Angel biscuits are aptly named because they rise more than traditional biscuits due to the yeast in them. They're lighter and airier - more like a roll.

1 package active dry yeast
1/4 cup warm water (105° - 115°)

5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
1 cup shortening
2 cups buttermilk

Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine flour and next four ingredients in large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add yeast mixture and buttermilk; stir just until ingredients are moistened. Turn dough out onto lightly floured surface, and knead 6 to 8 times.

Roll dough to 1/2 - inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes. Bake at 400 degrees for 15 minutes or until lightly browned. Yield: 32 biscuits.

Note: The dough will be sticky. I use a SILPAT and ample flour. The results are remarkably moist and have a taste quite different from normal biscuits. They keep well, and a brief time in the microwave freshens them.