Texas Angel Biscuits - OAMC - Drop or Roll Out

Submitted by Mamas Kitchen Hope

"Great flaky biscuits that go great with gravy, soups, stews etc... Just mix them up, toss 'em in the fridge and take out what you need when you are ready. No need to wait for them to rise. These biscuits are really easy and really good! Recipe from Burton's Cotton Gin Cookbook as posted by Miss Boehnemann whose family is KNOWN for their cooking."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 48

ingredients

• 1 (1/4 ounce) package dry yeast
• 1⁄2 cup warm water
• 1⁄4 cup sugar
• 4 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1 teaspoon salt
• 4 1⁄2 cups all-purpose flour
• 2 cups buttermilk (make your own with 2 c milk and 1 T vinegar, let it set until it curdles, about 10 minutes)
• 1⁄2 cup shortening

directions

1. Dissolve yeast in warm water. Mix all dry ingredients (cut in shortening here) and combine with liquids.
2. Place in refrigerator until ready to use. Stores up to two weeks.
3. When ready to make: Take out the amount you want to use and leave the rest in the refrigerator.
4. Roll out and shape into biscuits on a lightly floured surface or drop by the spoonful onto a lightly greased baking sheet. (Add some more flour here if needed).
5. Bake at 375 for about 20 minutes or until browned on top.
6. Serve warm.
7. Amount of servings depends on the size of your biscuits. I usually get about 4 dozen from this.

Reviews

[Cdnnrth]

Excellent recipe! I didn't have buttermilk, vinegar or shortening but wanted to try these and didn't want to wait to go to the grocery store. I used "I can't believe it's not butter" instead of shortening and I used 1/2 c sour cream and added the remaining milk to make 1 cup. then added the last 1 cup of milk. As far as the dough being sticky, just keep adding flour a bit at a time until it's not sticky anymore(depending on the weather ie...humidity, rain etc...) The dough is very light and airy and I just pat it out and didn't roll it.

 

[Z5370]

These are perfect when you are craving homemade yeast rolls but don't have time to let them raise. A cross between a biscuit and a roll. My mom made these for years and when I got married I carried on the tradition. I also use this dough to make fried apple turnovers! Just pinch it off,roll it out, add the filling and fry the turnovers!!

 

[barefootmommawv]

I made these this evening. I was alittle confused as to where to put the shortening. But, I did mix it in the biscuits along with extra flour because they were so sticky. I cooked them in an iron skillet in the oven. Turned out very fluffy. I did have to cook them alittle longer and the tops didn't brown as I had hoped. Next time I will cut back on the sugar. Still a very good biscuit and I will be making them again. Just to mention I used the milk and vinegar as I had no buttermilk. Thanks for sharing. ~ barefoot

 

[stonecoldcrazy]

Very good- exactly what I was looking for. Turned out delicious, though I would cut back on the sugar next time as they were a bit sweet.

 

[Mami J]

I loved these!!! I made one batch in the morning and I the evening I baked 10 biscuits. After they cooled I split them and filled them with ham and cheese, wrapped them and placed them in the freezer. The ones I made for dinner were awesome, and I still have dough left for a few more dinners! Thanks for posting Mama