Angel Flake Biscuits

READY IN: 52mins
Recipe by sweetlilcook

This is a recipe that has been handed down through generations. At least 6 generations of women in my family has had and made these biscuits. I like this recipe because once you have had these, you won't want another biscuit to go with a roast, Thanksgiving dinner, or stew for that matter. They great with breakfast or as a midday snack.

Top Review by Candice H.

Lost my angelflake recipe from the 80s so used this one. For some reason there was just too much moisture. Gooey, gooey, gooey. I used flour on a pastry liner trying to get them to make a shape. The amounts were exact and my hubbie even eyed the amounts I put together. Don't really know what happened and havent failed at biscuits in this century so I'm clueless.

Ingredients Nutrition

Directions

  1. Sift dry ingredients together in one bowl. Stir in oil. Add buttermilk and yeast. Mix until flour mixture is moist. knead well for 1 minute. Put in greased bowl and cover with damp cloth If you are going to use it right away just leave out on your counter. If not then you can refridgerate until ready to use. On floured board roll out dough 1/2 inch thick. Cut out biscuits. Let rolls rise for about 30 minutes before baking in 375 degree oven for 12-15 minutes. do not let them get too brown. Want a light brown color on top. Be sure to baste with butter as soon as they come out.

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