Angel Biscuits

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Yeast, along with baking powder, makes these a light and airy favorite.

Difficulty: Medium

Hands-on: 20 minutesTotal: 1 hour 25 minutes

Serves: 24

Ingredients

  • 1 envelope (¼ oz.) active dry yeast
  • ¼ cup warm water (about 110°F)
  • 5¼ cups all-purpose flour
  • ¼ cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbsp. salt
  • ¾ cup vegetable shortening, chilled
  • ¼ cup butter, chilled
  • 2 cups buttermilk, at room temperature
  • ½ cup melted butter

Directions

  • In a small bowl, dissolve yeast in warm water. Set aside.
  • In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; stir to blend. Cut in shortening and butter until mixture resembles coarse meal, with some small pea-sized pieces remaining. Stir in yeast mixture and buttermilk, blending well.
  • Turn out dough onto a floured surface; knead a few times with floured hands, adding a little more flour if needed. Pat into a circle about ½" thick. Cut out rounds with a 2½" biscuit cutter. Place biscuits on a lightly greased baking sheet. Put the scraps of dough together, pat out, cut, and repeat until all of the dough is used. Cover uncooked biscuits with a dish cloth and let rise in a draft-free place for about 45 minutes.
  • Preheat oven to 400°F.
  • Bake for about 20 minutes until tops are browned. Remove from oven and brush with melted butter while biscuits are still hot.

Recipe Information

Serves: 24

Ingredients

  • 1 envelope (¼ oz.) active dry yeast
  • ¼ cup warm water (about 110°F)
  • 5¼ cups all-purpose flour
  • ¼ cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbsp. salt
  • ¾ cup vegetable shortening, chilled
  • ¼ cup butter, chilled
  • 2 cups buttermilk, at room temperature
  • ½ cup melted butter

Directions

  • In a small bowl, dissolve yeast in warm water. Set aside.
  • In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; stir to blend. Cut in shortening and butter until mixture resembles coarse meal, with some small pea-sized pieces remaining. Stir in yeast mixture and buttermilk, blending well.
  • Turn out dough onto a floured surface; knead a few times with floured hands, adding a little more flour if needed. Pat into a circle about ½" thick. Cut out rounds with a 2½" biscuit cutter. Place biscuits on a lightly greased baking sheet. Put the scraps of dough together, pat out, cut, and repeat until all of the dough is used. Cover uncooked biscuits with a dish cloth and let rise in a draft-free place for about 45 minutes.
  • Preheat oven to 400°F.
  • Bake for about 20 minutes until tops are browned. Remove from oven and brush with melted butter while biscuits are still hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat12g
Saturated Fat6g
Cholesterol15mg
Sodium390mg
Total Carbohydrate22g
Dietary Fiber1g
Sugars3g
Protein3g