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Angel Biscuits Recipe

Category Biscuits
Biscuit on a wooden surface
These light buttery biscuits will no doubt quickly become a personal or family favorite. This is a guide about angel biscuits recipe.
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By 1 found this helpful
December 1, 2008

Ingredients

  • 5 cups flour
  • 3/4 cup shortening
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3 Tbsp. sugar
  • 1 package powdered yeast
  • 1/2 cup warm water
  • 2 cups buttermilk

Directions

Sift dry ingredients together, cut in the shortening. Add buttermilk and the yeast, dissolved in the water. Mix until all flour is moist. Cover and put in the refrigerator until ready to use. Can also be used right away. The dough will keep several weeks in the refrigerator. Roll out as much dough as you need on a floured board. Dough should be 1/2-3/4 inch thick. Cut out. Bake at 400 degrees F for 12 minutes.
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By Robin from Washington, IA

Comment Was this helpful? 1

By 7 found this helpful
October 11, 2010

These have a wonderful, fresh yeast taste; very light and folks think you took a long time to make them

Ingredients:

Directions:

Dissolve yeast in warm water and set aside.

Preheat oven to 400 degrees F.

Combine all dry ingredients. Cut in shortening until resembles coarse corn meal. Add yeast mixture and buttermilk. Turn dough onto a well floured surface. Knead dough 1 minute. Roll or pat dough out 1/4 to 1/2 inch thick and cut into 3 inch sized biscuits. Bake for 15 minutes or until golden brown.

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Note: This dough can be stored in the refrigerator up to 1 week so you can have fresh biscuits when you want them.

Time:20 Minutes Preparation Time
15 Minutes Cooking Time

Source: My mom made these when she didn't have time to make the regular yeast rolls.

By Roxanne from Terre Haute, IN

Comment Was this helpful? 7

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October 11, 20100 found this helpful

Make up this biscuit dough and it'll keep in the refrigerator for days. Since I frequently make hot biscuits for breakfast, and again in the evenings, the dough will last 3-4 days. I have kept it for as long as 6 days without a problem of any kind.

I've added a little extra sugar to the recipe and made the best cinnamon rolls, too. It's easy enough to add shredded cheese to part of the dough or dried onion. My children always loved the cinnamon rolls for breakfast. Roll out the dough, butter it really well, sprinkle on cinnamon and brown sugar, add raisins, roll up, cut and allow to rise, then bake. Almost as easy as working with canned biscuits and so much better flavored.

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Ingredients:

  • 1 package active dry yeast (about .25 oz.)
  • 1/4 cup warm water, about 110 degrees F
  • 2 cups warmed buttermilk, about 110 degrees F
  • 5 to 5 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbsp. salt
  • 3/4 cup chilled shortening
  • 4 Tbsp. chilled butter
  • melted butter
  • Brown sugar, cinnamon, and raisins are optional

Directions:

Dissolve the yeast in the 1/4 cup of warm water. Set aside.

In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well.

Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters.

Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes.

Bake at 400 degrees F for about 15 to 20 minutes. Brush tops with the melted butter while still hot.

If making into cinnamon rolls, omit this butter, and glaze with a simple powdered sugar, milk, and a few drops of vanilla. Makes about 2 to 3 dozen angel biscuits, (or cinnamon rolls) depending on size.

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Servings: 24-36
Time:30 Minutes Preparation Time
20 Minutes Cooking Time

Source: My friend Catherine D. in NC

By Pookarina/Julia from Boca Raton, FL

Answers:

Angel Biscuits

I hadn't seen this recipe since we were in Tennessee. This sounds like the ones made out at the old Silver Dollar City which is now Dollywood in Pigeon Forge, (close to Gattlinburg). A lady who worked at the BBQ place wrote the recipe down for me, and of course, I lost it before I got home. Their's had more sugar than most biscuits do, and our kids
loved them. They were soft and smelled so good.

I will try your recipe and maybe add a little more sugar to see if I can come close.
Thank you Pookarina.
Lee (04/25/2010)

By Shadow030236

Comment Was this helpful? Yes

April 19, 20100 found this helpful

Ingredients

  • 6 cups biscuit mix
  • 1/4 cup sugar
  • 1 pkg. dry yeast
  • 1/3 cup shortening
  • 1 1/4-2 cups milk
  • margarine, melted

Directions

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Combine first 3 ingredients in bowl. Cut in shortening until crumbly. Add milk, stirring to make soft dough. Roll out on lightly floured surface to 1/2 inch thickness. Cut with biscuit cutter, placing on baking sheet. Brush with margarine. Bake at 425 degrees F for 10-12 minutes, or until golden brown.

By Robin from Washington, IA

Comment Was this helpful? Yes

September 21, 20090 found this helpful

Ingredients

  • 1 pkg. dry yeast
  • 1/4 cup warm water
  • 3 1/4 cup all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 1/2 cup vegetable oil
  • 1 cup nonfat buttermilk

Directions

Dissolve yeast in warm water; let stand 5 minutes. Combine flour and next 4 ingredients; make a well in center of mixture. Add yeast mixture, oil, and buttermilk; stir until dry ingredients are moistened. Turn dough out onto a lightly floured surface; roll to 1/2 inch thickness. Cut with a 2 inch biscuit cutter; place on ungreased baking sheets. Cover, let rise in a warm place, free from drafts, 1 hour. Bake at 400 degrees F for 8 minutes or until lightly browned.

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NOTE: Dough may be stored in refrigerator 5 days. Roll and cut, place on baking sheet, and keep at room temperature 1 hour before baking.

By Robin

Comment Was this helpful? Yes

September 21, 20090 found this helpful

This is a wonderful yeast flavored biscuit without all the fuss. Great for holiday dinners.

  • 1 package dry yeast or 1 1/2 Tbsp. dry yeast
  • 3 tsp. warm water

Dissolve yeast in warm water set aside

Answers:

Angel Biscuits

I just made the 2nd recipe from Cooking Light magazine, but with 1/2 cup of shortening. I was happy to see such a nice rise on the bisquits but was disappointed with the taste, bland. Like they needed more salt or something. Now I realize it was only 1/2 cup of shortening, that is what the recipe calls for, hence Cooking Light, but I think the full cup might makes these better. (11/01/2007)

By michawnpita

Angel Biscuits

Dissolve 2 pkg dry yeast in 4 tbsp warm water.
Sift: 5 c. flour, 1/4 c sugar, 3 tsp baking powder, 2 tsp salt, 1 tsp soda.
Cut in 1/2 cup shortening with pastry blender.
Add yeast and 2 c fresh buttermilk.
Roll out one fourth inch thick. Cut with round biscuit cutter.
Dip in melted butter: fold in half, place on baking sheet. These are better if left in the refrigerator over night before baking. They may be frozen. When ready to cook, remove from freezer and place in oven without thawing or rising. Bake at 400F for 15 min. or until brown.
May add a bit more sugar for sweet rolls. 2 eggs can be added for richer dough.
(11/01/2007)

By Frances

Angel Biscuits

I like the idea of refrigerating this dough--takes the soda taste away. Try rolling the dough out and cut into breadstick-sizes; roll in butter on the cookie sheet, sprinkle with garlic salt if desired. Yummy! (11/16/2007)

By KLJohn

  • 5 cups flour
  • 1 tsp. salt
  • 1/4 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup shortening
  • 2 cups buttermilk, OR sour milk: 2 Tbsp. vinegar or lemon juice in regular milk

Preheat oven 400 degrees F. Combine all dry ingredients. Cut in shortening until resembles coarse corn meal Add yeast mixture and buttermilk. Turn dough onto a well floured surface. Knead dough 1 minute. Roll or pat dough out 1/4 to 1/2 inch thick, cut into 3 inch sized biscuits. Bake for 15 minutes or until golden brown.

Note: This dough can be stored in the refrigerator up to 1 week so you can have fresh biscuits when you want them.

By Roxanne from Terre Haute, Indiana

Comment Was this helpful? Yes
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