Angel Biscuits

by

I stole this recipe for Angel Biscuits from a cookbook called The Complete Cooking Light Cookbook. These light and fluffy biscuits use three different leavening agents: yeast, baking powder and baking soda. Flour, sugar, baking powder, baking soda and salt are combined together. Butter and a dissolved yeast mixture are added. The dough is chilled then rolled out and cut into biscuits and baked.

December 30th is National Bicarbonate of Soda Day and making Angel Biscuits or other breads that use baking soda are a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Did you know? Most of our baking soda comes a huge trona mine in the Green River Basin of Wyoming. Trona is a mixture of salts that is easily convertible to sodium carbonate and then to sodium bircarbonate.² (see more trivia in the Trivia tab)

Dissolve 1 package dry yeast in ½ cup warm water; let stand for 5 minutes. Combine 5 cups flour, ¼ cup sugar, 1 tsp baking powder, 1 tsp baking soda and 1 tsp salt in a large bowl.

Cut in ½ cup shortening with pastry blender. Add yeast mixture and 2 cups buttermilk.

Stir dough just until moist. Cover and chill 1 hour.

Preheat oven to 450 F. Turn dough out onto a floured surface.

Knead dough lightly 5 times. Roll dough to a ½ inch thickness; cut with a 3 inch biscuit cutter.

Place on a baking sheet coated with cooking spray. Brush with 1 tbsp melted butter.

Bake at 350 F for 13 minutes or until golden.

Slice open the biscuits and serve warm.

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Angel Biscuits

These light and fluffy biscuits use three different leavening agents: yeast, baking powder and baking soda. Flour, sugar, baking powder, baking soda and salt are combined together. Butter and a dissolved yeast mixture are added. The dough is chilled and then rolled out and cut into biscuits and baked.
Course Bread
Cuisine Southern
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 1 hour 25 minutes
Servings 24

Ingredients

  • 1 package dry yeast
  • ½ cup warm water 110 to 110 F
  • 5 cups AP flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup vegetable shortening
  • 2 cups low-fat or nonfat buttermilk
  • 1 tbsp butter melted

Instructions

  1. Dissolve yeast in warm water in a small bowl; let stand for 5 minutes.
  2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with pastry blender. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
  3. Preheat oven to 450 F.
  4. Turn dough out onto a floured surface; knead lightly 5 times. Roll dough to a ½ inch thickness; cut with a 3 inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush with melted butter. Bake at 350 F for 13 minutes or until golden.

Recipe Notes

I use butter instead of shortening.