Angel Biscuits Recipe

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Angel Biscuits

ginger skaggs

By
@mamagin

This biscuit recipe can be made and the dough stored in an airtight container for 3-4 days. Pinch off what you are going to use and return the dough to the refigerator for the next day.


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Serves:

Variable

Prep:

15 Min

Cook:

15 Min

Ingredients

5 c
flour
3/4 c
solid shortening
2 c
buttermilk
4 tsp
sugar
1 pkg
active dry yeast
1 tsp
salt
1 tsp
baking soda
2 tsp
baking powder
1/4 c
warm water

Directions Step-By-Step

1
Mix together flour, soda, salt, and baking powder.
2
Add shortening. Cut into flour mixture until it resembles coarse cornmeal.
3
Dissolve yeast and sugar in warm water. Add to flour mixture, then add buttermilk. Knead together until dough forms.(I cheat. I use the dough hook on my heavy duty stand mixer.) It will be sticky.
4
Transfer the amount of dough needed to a floured surface and knead until it reaches an elestic quality.
5
Roll out to desired thickness and cut biscuits out. Make a ball out of scraps and roll out again and cut biscuits again. Place on a lightly greased pan. Bake at 400 degrees for about 15 minutes or until golden brown.
6
Remember that the more you roll dough the tougher it gets.

About this Recipe

Course/Dish: Biscuits