Angel Biscuits II

Angel Biscuits II


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


1 h 45 m servings 167 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • 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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  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.
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  1. 182 Ratings


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 ...

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 (s...

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.

Delicious! I had to use powdered buttermilk, but they came out wonderfully. My family ate heaps of them and my son said I need to make these from now on. A keeper!

These biscuits turned out great! They really are a cross between a biscuit and a roll. I made enough to freeze and pull a few out at a time. A keeper!

These were very good and easy to make. Mine did not rise that much but I think that was do to my yeast. We enjoyed them and will make them again.

I used this recipe in one of my culinary classes, as a biscuit to use for our bread baskets. i was disappointed with the end result... the dough was stiff, the biscuits never rose, and the flavo...

Instead of making biscuits, I wrapped 1 lb of pre-cooked cocktail sausages with the dough and then baked according to the directions. This recipe is definitely part of my permanent collection...

these are the best biscuits i've ever made! everyone says so. they take a little more effort and time but it's well worth it! i made them late at night so i was going to cut the recipe in 1/2...