Angel Biscuits Recipe

No Photo

Have you made this?

 Share your own photo!

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.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Mix together flour, soda, salt, and baking powder.
2Add shortening. Cut into flour mixture until it resembles coarse cornmeal.
3Dissolve 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.
4Transfer the amount of dough needed to a floured surface and knead until it reaches an elestic quality.
5Roll 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.
6Remember that the more you roll dough the tougher it gets.

About this Recipe

Course/Dish: Biscuits