Prep 30 mins
Cook 25 mins
Light as a feather! Prep time does not include rising time.
Make and share this Sourdough Angel Biscuits recipe from Food.com.
- Measure sourdough starter into mixing bowl.
- Add sugar.
- Dissolve yeast in warm water.
- Add to starter.
- Cut shortening into mixture of salt, baking powder, and flour until it resembles coarse cornmeal.
- Add to starter mixture, stirring well with a fork.
- Turn out onto lightly floured surface and knead gently, adding more flour if necessary.
- Roll dough out to about 1/2 inch thickness and cut with biscuit cutter.
- Dip in melted butter and place in a greased cake pan with edges touching.
- Cover with a cloth or plastic and set in a warm place to rise for 45 minutes to 1 hour.
- Bake at 400 degrees F for 20 to 25 minutes or until golden brown.
Update: I tried an experiment to see if you could freeze these biscuits the way you could freeze regular Angel Biscuits. I made up a batch, but removed 3 biscuits and froze them. I thawed them (covered) on my counter for about 45 minutes, then cooked them in my toaster oven. They were nice on the inside but the crust came out a bit on the crunchy side. Would I freeze them again....no! August 8, 2006 These biscuits were wonderful and got great raves from family that were visiting. I omitted the extra butter as I found that it wasn't needed. I felt that it was a little light on the salt, so I upped it to 1 tsp. As the family was here for 2 weeks, I made these often! I made these up in advance, put them in the fridge until needed... brought them to room temperature, then baked them. My kitchen smelt wonderful! Much appreciated, Donna!!
First time I've ever used dry yeast WITH starter but what a pleasant surprise. These rose so high and where light and delish - Thanks Donna, the whole family loved them, even my picky DGS's who won't usually try anything. I took advantage of some of the early reviews and followed the store in fridge over night & then pop in the oven in the morning. DH just recently made me a "proofing box" so using that my morning rise time was cut in half. YUM, wish I could give this TEN stars.
I wanted to update my review of these wonderful biscuits. The second time I made them; I used my new wild yeast starter and made the night before. Allowed them to rise about 1/2 the time stated, covered them and placed them in the refrigerator overnight. The next morning I took them out and let them come to room temperature, brushed them with the melted butter and then baked them the specified amount of time. They were awesome. These will become a regular in my house.