Prep 2 hrs
Cook 8 mins
One of my little ladies makes these every week. Yum.
- 2 (1/4 ounce) packages active dry yeast
- 1⁄4 cup warm water (110-115F)
- 2 cups warm buttermilk (110-115)
- 5 cups all-purpose flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 teaspoon baking soda
- 1 cup shortening
- melted butter
- Dissolve yeast in warm water.
- Let stand 5 minutes.
- Stir in the buttermilk; set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, soda and salt.
- Cut in shortening with a pastry blender until mixture resembles coarse meal.
- Stir in yeast/buttermilk mixture; mix well.
- Turn out onto a lightly floured surface; knead lightly 3-4 times.
- Roll to a 1/2" thickness.
- Cut with a 2 1/2" biscuit cutter.
- Place on a lightly greased baking sheet.
- Cover and let rise in a warm place about 1 1/2 hours.
- Bake at 450°F for 8-10 minutes.
- Lightly brush tops with melted butter.
- Yield: about 2 1/2 dozen.
We love Angel Biscuits in this house and always looking for a new and better recipe. This one was so good and baked up light and fluffy and rose wonderful. DH made Red Eye gravy to go along with it. The only minor changes I made was to cut the recipe in half for the 2 of us and instead of brushing on butter, used an egg white as I like the shine it gives. Highly recommend this one
They are called Angel Biscuits because you feel like you are in heaven while your eating them! Very very good!
Great recipe, I cannot make biscuits without them tuning to stone. These work great for me, they are lite and fluffy. My kids love them and my husband is shocked that I made home made biscuits. I do add melted butter to the pan before baking and a little over the top.