Angel Biscuits II

Angel Biscuits II

146
Karin Christian 0

"These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll."

Ingredients 1 h 45 m {{adjustedServings}} servings 167 cals

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Nutrition

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  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
  3. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
  4. Bake in preheated oven for 10 to 12 minutes, or until browned.
Tips & Tricks
Vegan Whole Wheat Biscuits

Use coconut oil and almond milk to create totally vegan biscuits.

Cinnamon Sour Cream Biscuits

Slightly sweet and super tender biscuits studded with raisins and cinnamon.

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Reviews 146

  1. 182 Ratings

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pionergirl
1/5/2008

Preheat oven to 200 degrees. When oven reaches that temp turn oven off- then put biscuits in for one hour to rise. Perfect! ** Update: We did the same as previous suggestions- only use 1/2 the amount of shortening and use butter for teh other 1/2 remaining amount. Definitely makes these much more flavorful. WOW! We just made these today for breakfast. We followed recipe exactly. My one recommendation - you MUST have the biscuits touching the other biscuits on the cookie sheet as they bake. We have made 2 other recipes and didn't put them to each other and they didn't rise. We put these together and they were perfect! I am beyond thankful for this recipe! No more Grands biscuits for us- they don't even compare to these. Thank you so much Karin! ** Also- this allrecipes.com site is the best **

Tammy
8/31/2003

I LOVE these biscuits. These are exactly what I've been looking for!I have always been disappointed with any other biscuit I've made from scratch (hard, dry) and I can't stand canned biscuits (sodium galore!). Yummy! I make the whole batch, freeze them, and reheat them a few at a time in the oven.

CONNIE MAYES
7/17/2003

I've been looking for a recipe like this. Sooo good. They taste just like our favorite biscuits at Cracker Barrel. My husband loves them.