Big Angel Biscuits

Submitted by Gods_sugarcookie

"Tender, flaky, buttery...it's a biscuit lover's dream. These rise HUGE. My mom's recipe, I hope you enjoy these as much as I do. :)"

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 15 approximate
• Serves: 15

ingredients

• 1 (1/4 ounce) package yeast
• 1⁄4 cup warm water
• 2 1⁄2 cups flour
• 1⁄2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 1⁄2 cup shortening
• 1 cup buttermilk

directions

1. Dissolve the yeast in the warm water and set aside. Mix dry ingredients in order given and cut in shortening until dry and crumbly.
2. Stir in the yeast-water mixture and buttermilk; blend thoroughly. At this point you can cover and refrigerate until ready or make the biscuits now.
3. Turn onto a floured surface and knead lightly, then roll fairly thick (about 1/2 inch) and cut with biscuit cutters; place on a greased pan.
4. Let biscuits rise slightly (about 15 minutes) and bake in a 400 degree F oven until lightly browned. (about 8-12 minutes).

Reviews

[cathyfood]

I made these as directed, but substituted 1/4 cup butter for half the shortening. I rubbed the 1/4 cup shortening in by hand, and grated in a half-stick of cold butter, tossing it with the flour mixture before adding the buttermilk. They rose pretty well, but not as high as I expected. I still gave them 5 stars, because they have a wonderful flavor! I made mine at night and baked them in the morning, after letting them rise while the oven was heating. I got about 20 biscuits, 2 1/2 inches round. One big difference between these and regular baking powder biscuits is that these stay nice and moist much longer, which is great because there are just the 2 of us, and these last for breakfast and dinner bread for 2 or 3 days. I will definitely make these again! This dough would make good bear claws, too!

 

[jackieliz]

These were super lite and fluffy but tasted a bit like raw flour. Im sure it was something I did wrong...any advice?

 

[swissms]

This is the same recipe my mom has used over the past 30+ years. Perfect for breakfast or tea. Light, flaky and just a hint of sweetness. Delicious.