Angel Biscuits
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1package active dry yeast
- 1½cups buttermilk
- 4cups all-purpose flour, and more for kneading and rolling
- 1teaspoon baking soda
- 1teaspoon baking powder
- ½teaspoon salt
- 1tablespoon sugar
- ⅔cup vegetable shortening, chilled
- 2tablespoons melted salted butter
Nutritional analysis per serving (36 servings)
99 calories; 5 grams fat; 1 gram saturated fat; 1 gram trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve the yeast in ¼ cup lukewarm water (about 105 degrees) in a one-quart bowl, and set aside.
- Step 2
Place the buttermilk in a small saucepan, and heat, stirring constantly, over low heat 4 to 5 minutes, until just lukewarm. Stir into the yeast mixture, and set aside.
- Step 3
In a large bowl, sift 4 cups flour with the baking soda, baking powder, salt and sugar. Add the shortening. Using two knives, a pastry blender or your fingertips, cut in the shortening until the mixture resembles cornmeal. Alternatively, the dry ingredients can be sifted into a food processor, the shortening cut in by pulsing, and the mixture transferred to a large bowl.
- Step 4
Gradually add the buttermilk mixture to the dry ingredients, stirring constantly, to form a soft dough. Sprinkle the dough with a little more flour, form it into a ball and knead it lightly in the bowl about 2 minutes, until it is fairly smooth. Roll it on a lightly floured surface into a circle about ½ inch thick. Cut into 2½-inch rounds with a biscuit cutter or a glass. The scraps can be lightly kneaded together, rolled and cut.
- Step 5
Place the biscuits at least 1 inch apart on two large ungreased baking sheets. Brush the tops with melted butter. Cover with a cloth, and set aside to rise until doubled, about 1½ hours.
- Step 6
Preheat oven to 425 degrees. Adjust oven rack to the lower third.
- Step 7
Bake the biscuits, one sheet at a time, 10 to 12 minutes, until golden brown. Remove immediately from the baking sheet, and serve while still hot.
Private Notes
Comments
I have made these biscuits once before, but at sea level it seems these biscuits did not rise. I followed the recipe exactly, but had flat biscuits after sitting an hour and a half to rise. What else besides sea level might cause this problem. BTW the first time I made these biscuits was in Naples, Italy and they were absolutely PERFECT. Help!
I drop the baking powder and salt and use self-rising flour.
I drop the baking soda and salt, and use self rising flour.... I don't really let the biscuits rise, I just preheat the oven, and pop em in.... been making angel biscuits for years, my sister taught me how.
It is quite possible to kill the yeast if the temperature of liquid is too hot. Alternatively, it’s possible to have too cool of a kitchen which can prevent rising.