Angel Biscuits II

    Angel Biscuits II

    (188)
    2saves
    45min


    181 people made this

    About this recipe: These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.

    Ingredients
    Makes: 24 

    • 1 (7 g) package active dry yeast
    • 60 ml warm water (110 degrees F/45 degrees C)
    • 475 ml buttermilk
    • 625 g all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons salt
    • 3 tablespoons white sugar
    • 155 g shortening

    Directions
    Prep:35min  ›  Cook:10min  ›  Ready in:45min 

    1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
    2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
    3. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
    4. Bake in preheated oven for 10 to 12 minutes, or until browned.
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    Reviews and ratings
    Global ratings:
    (188)

    Reviews in English (188)

    by
    166

    Preheat oven to 200 degrees. When oven reaches that temp turn oven off- then put biscuits in for one hour to rise. Perfect! ** Update: We did the same as previous suggestions- only use 1/2 the amount of shortening and use butter for teh other 1/2 remaining amount. Definitely makes these much more flavorful. WOW! We just made these today for breakfast. We followed recipe exactly. My one recommendation - you MUST have the biscuits touching the other biscuits on the cookie sheet as they bake. We have made 2 other recipes and didn't put them to each other and they didn't rise. We put these together and they were perfect! I am beyond thankful for this recipe! No more Grands biscuits for us- they don't even compare to these. Thank you so much Karin! ** Also- this allrecipes.com site is the best **  -  11 Sep 2005  (Review from Allrecipes US | Canada)

    by
    67

    I LOVE these biscuits. These are exactly what I've been looking for!I have always been disappointed with any other biscuit I've made from scratch (hard, dry) and I can't stand canned biscuits (sodium galore!). Yummy! I make the whole batch, freeze them, and reheat them a few at a time in the oven.  -  25 Apr 2002  (Review from Allrecipes US | Canada)

    by
    40

    I've been looking for a recipe like this. Sooo good. They taste just like our favorite biscuits at Cracker Barrel. My husband loves them.  -  04 Jun 2002  (Review from Allrecipes US | Canada)

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