Recipe by ~Bliss~
One of my little ladies makes these every week. Yum.
Top Review by Bonnie G #2
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
- 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
Directions See How It's Made
- 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.