A cross between hot rolls and biscuits since it has yeast as well as baking powder and baking soda to make them rise nicely. They look and taste so good and are much cheaper than the canned biscuits that so many cooks are using today. You can do this!
Dissolve the yeast in 1/2 cup warm water in a small bowl and let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour. Preheat oven to 450 degrees F. Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place the biscuits on a lightly greased baking sheet. You can also use parchment paper on your baking sheet. If you want soft-sided biscuits, place them close together. If you prefer a crustier finish to your biscuits, leave a little space between them.
Brush the melted butter lightly over the biscuit tops. Bake at 450 degrees F for 12-15 minutes or until golden.
Source: Our good friend Herby in Franklin, NC who took us under his wing and taught us "flat-landers" many good lessons about mountain living. He'd sit and play his "banjer"and sing all the old Smoky Mountain songs while I cooked the wonderful fresh vegetables from his garden and baked sweet apple pies, angel biscuits, and cornbread for all of us. It was such a special time for my husband, our son, and me. Best possible memories.
By Julia from Boca Raton, FL
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I've heard of this type of biscuit, but never knew what they were called and never saw a recipe for them. I like it that I can make up a batch, bake some and keep dough enough for another morning or meal. If it works for me, I'll keep them made up all the time since I'm married to a Carolina man myself. Thank you for sharing your recipe and I wish I'd known your friend Herby. He sounds like my husband's father that I didn't get to know long enough. He was one of the kindest men I've ever met.
This is surely a Georgia and North Carolina recipe. We'd eaten them in both states, but no where else. They are soft like a yeast roll, and taste more like a regular southern biscuit. Yum-Yum. With a good sausage milk gravy, there is nothing better.
Thanks Julia.
Suziq9
I'll have mine with honey, please. Better make it 3 biscuits too. They sound so good Julia.
Thank you for sharing this great-sounding recipe.
They sure do sound good. I've not made biscuits in ages as I never have time. This I might do, and my family would love them. Working a full time job takes all the energy out of me and it seems all we have is the same old stand-bys all the time. Biscuits with scrambled eggs would make a great week-night dinner as far as I'm concerned.
Thanks. Now, cross your fingers that I remember enough.
Lee
I used to make Angel Biscuits from a very similar recipe, they might even be identical. I lost the recipe, and never found one quite as good, so thank you! These are just the best biscuits, kind of like the ones you buy in the refrigerator section at the grocery store, but a lot better.
I used to make Angel Biscuits from a very similar recipe, they might even be identical. I lost the recipe, and never found one quite as good, so thank you! These are just the best biscuits, kind of like the ones you buy in the refrigerator section at the grocery store, but a lot better. They are so easy, too. I've never had a batch fail. This is a good recipe for people who don't have any, or much experience with yeast doughs. I'll take 3 with honey also!
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