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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.