Angel Biscuits

Angel Biscuits are the lightest, fluffiest biscuits ever because they're made wth three types of raising agents - they're heavenly!

Course Side Dish

Cuisine American

Keyword biscuit, bread, rolls

Prep Time 15

Cook Time 15

Raising time 1 30

Total Time 2

Servings biscuits

Calories 171kcal

Author Sara Garska

Cost $7

Equipment

large mixing bowl
Small bowl
large iron skillet or baking pan We used 9 inch skillet
pastry cutter
biscuit cutter

Ingredients

5 cups all-purpose flour
3 Tablespoons sugar
3 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable shortening
1 package dry yeast
1/2 cup warm water
2 cups buttermilk

Instructions

To Make The Dough

Combine the dry ingredients in a large bowl.
Add the shortening to the dry ingredients. Use Use your hands, mixer, or pastry cutter to incorporate the shortening into the flour mixture.
Dissolve yeast in the warm water, in a small bowl.
Add buttermilk to yeast mixture and stir.
Add milk mixture to the bowl of dry ingredients and stir until mixed.
Cover and chill until ready to bake, or move on to the next steps.

To Bake The Biscuits

When ready to use, pat out the dough on lightly floured surface, until it is about half an inch thick. You may need to mix in additional flour, so it isn’t too sticky.
Cut out biscuits with a 2-inch biscuit cutter. Press cutter straight down into the dough.
Lightly grease an iron skillet or baking pan and place biscuits in the pan.
Allow biscuits raise for at least an hour.
When ready to bake, preheat oven to 400 degrees F.
Bake for 12 minutes or until golden brown on top.
When serving, split with a fork all the way around (using a knife makes them sad)

Notes

Here are the great things about Angel Biscuits:

They only have one raising time
They can be mixed up and patted out by hand—no kneading or rolling
The dough can be prepared even days ahead of time

I made a half of this recipe, and it filled a large cast iron skillet. These biscuits can also be baked on a pan. I used a small 2-inch biscuit cutter but a larger one would be fine too.

Since you can keep the dough in the refrigerator for a couple of days, you could even split it. Bake half for dinner and the other half for another meal such as breakfast.

These biscuits are a great side to any meal, served with butter and jam or honey. I also plan on using them for small sandwiches, since they hold up well when you slice them.

This is a fantastic recipe to have on hand when you want to add that extra special touch to a meal.

Nutrition information is an estimate only.

Nutrition