Texas Angel Biscuits - OAMC - Drop or Roll Out
photo by Bonnie G #2
- 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
- Dissolve yeast in warm water. Mix all dry ingredients (cut in shortening here) and combine with liquids.
- Place in refrigerator until ready to use. Stores up to two weeks.
- When ready to make: Take out the amount you want to use and leave the rest in the refrigerator.
- 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).
- Bake at 375 for about 20 minutes or until browned on top.
- Serve warm.
- Amount of servings depends on the size of your biscuits. I usually get about 4 dozen from this.
Reviews
-
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.
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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!!
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I read the review so I cut back on the sugar.<br/>So here is a true confession review... I forgot the shortening. I remembered it after I was at work. when I got home I set the dough on the counter and let it come to room temp. Then I worked the shortening in with my hands. It was a mess! It was sticky and I thought this is never going to work. I put the dough in the garage because its that cold here and the next day I took out half, rolled it out, cut into circles and baked. EVERYONE and I mean <br/>EVERYONE! loved them. They came out just fine. In fact they wanted more. I had a huge crowd of 15. This recipe is a new go to!!!
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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
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Tweaks
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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.
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.