Flaky Angel Biscuits

Submitted by Darlene Summers

"These yeast biscuits do not have to rise. I got this recipe from my wonderful mother-in-law many years ago. I wish she was still here to enjoy them with me."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 24 biscuits
• Serves: 24

ingredients

• 1 (1/4 ounce) package yeast
• 2 tablespoons lukewarm water
• 5 cups self-rising flour
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 4 teaspoons sugar
• 1 teaspoon salt
• 1 cup shortening
• 2 cups buttermilk

directions

1. Dissolve yeast in lukewarm water.
2. Into a large bowl, sift flour with other dry ingredients.
3. Cut in shortening.
4. Add Buttermilk.
5. Then add yeast mixture.
6. Stir until all flour is dampened.
7. Knead on floured board a minute or two.
8. Roll out to desired thickness and cut with biscuit cutter.
9. Bake at 400° for about 12 to 15 minutes or till lightly browned.
10. This dough may be placed in the refrigerator after mixing and used as needed for a couple of weeks.
11. Biscuits do not have to rise before baking.

Reviews

[Sharlene~W]

These biscuits had a wonderful flavor, but didn't rise up as high as I expected. UPDATE: The flavor and texture of these biscuits were so wonderful, I had to try them again. This time I rolled them about 1 inch thick and instead of using my round cutter, I just cut them into squares with a knife. They rose up wonderfully and my family all agreed this are the best biscuits!

 

[Dawn399]

I was touched by the introduction, what a nice thing to say. As far as the biscuits, they were easy to make and delicious. I'm not sure if you would consider this a compliment, but my kids thought they tasted like the biscuits from KFC. They alway scramble to eat the last one! Your MIL must have been a great cook, thank you so much for sharing her wondeerful recipe.

 

[Erin R.]

Fantastic, gorgeous biscuits. Rose up like crazy and were wonderful in texture. My husband, who will not put a bite of food into his mouth that is not perfect and pristine, ate two big buiscuits before dinner tonight. I put in one third white whole wheat flour because I love it, and used 3/4 cup of butter instead of shortening. I also used the powdered buttermilk and they came out just fine. I had to bake them for 16 minutes, but then my oven is not exactly trustworthy and I have to keep an eye on everything I bake. Anyway, my very first try making biscuits with yeast, and it was an excellent success. Thanks, Darlene.

 

[charlie 5]

THANK YOU! I've made probably 7-8 different biscuit recipes over the years much to my family's chagrin. They've been awful. I finally decided that maybe it was a yeasted biscuit that I was in search of. Well, I've finally found THE biscuit. Mine didn't raise quite as nicely as those in your photos, but they were delicious. I did make some substitutes, so that may have had something to do with it. I made mine using all pantry items. I used bulk yeast, so I added 2 1/4 t yeast. I didn't have buttermilk, so I added 2 T vinegar to 2 C reconstituted powdered milk. I didn't have self-rising flour, so I used Recipe #5247 which was, 1 C all-purpose flour, 1 1/2 t baking powder and 1/2 t salt made up to make the 5 C needed for the recipe. I personally felt they were slightly salty with all the salt from the self-rising recipe too, but no one else did. I've finally found my answer to the hockey pucks we've been avoiding. They were delicious and easy. Thank you. <br/><br/>This was entirely a pantry meal for us, because we served them over sausage gravy made from 2 pints of home-canned sausage (one hot and one regular), reconstituted powdered milk and flour.

 

[tamrant]

These are wonderful. I have been looking for a good biscuit recipe for a long time & finally found it, my son even said to "keep this recipe". I didn't have self rising flour & used all purpose & it came out great. I also didn't have buttermilk & made a substitute with milk & vinegar.