Angel Biscuits II

Angel Biscuits II


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.

Karin Christian

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

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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