Angel Biscuits Recipe

Recipe: Angel Flake Biscuits

Robin
Diamond Post Medal for All Time! 5,887 Posts

December 1, 2008

Ingredients

• 5 cups flour
• 3/4 cup shortening
• 1 tsp. soda
• 1 tsp. baking powder
• 1 tsp. salt
• 3 Tbsp. sugar
• 1 package powdered yeast
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• 1/2 cup warm water
• 2 cups buttermilk

Directions

Sift dry ingredients together, cut in the shortening. Add buttermilk and the yeast, dissolved in the water. Mix until all flour is moist. Cover and put in the refrigerator until ready to use. Can also be used right away. The dough will keep several weeks in the refrigerator. Roll out as much dough as you need on a floured board. Dough should be 1/2-3/4 inch thick. Cut out. Bake at 400 degrees F for 12 minutes.

By Robin from Washington, IA

Recipe: Angel Biscuits

Roxanne

October 11, 2010

These have a wonderful, fresh yeast taste; very light and folks think you took a long time to make them

Archive: Angel Biscuits

Make up this biscuit dough and it'll keep in the refrigerator for days. Since I frequently make hot biscuits for breakfast, and again in the evenings, the dough will last 3-4 days.

Archive: Angel Biscuits

Combine first 3 ingredients in bowl. Cut in shortening until crumbly. Add milk, stirring to make soft dough. Roll out on lightly floured surface to 1/2 inch thickness.

Archive: Angel Biscuits

Dissolve yeast in warm water; let stand 5 minutes. Combine flour and next 4 ingredients; make a well in center of mixture.

Archive: Angel Biscuits

This is a wonderful yeast flavored biscuit without all the fuss. Great for Holiday Dinners.