Angel Biscuits

Angel Biscuits

Angel Biscuits

There is probably nothing more southern than homemade biscuits. There also
probably isn’t anything made in the south that has more recipes or methods for
making. I think most people make biscuits the way their mother or grandmother
taught them or in some cases their father or grandfather. I think more and more
men are doing the cooking these days and there is certainly nothing wrong with
that either. I wish more people in general were cooking their meals at home,
it’s much healthier and economical.

Biscuits, like cornbread, meatloaf and potato salad, are something people can
really mess up also. Some folks should stick to the frozen variety. These are
angel biscuits, which are biscuits that have yeast in them. They are sort of a
cross between a yeast roll and a biscuit. They are wonderful for ham and
biscuits, for dinner, or really anytime you would serve biscuits. These are
made by caterers for events where they have ordered biscuits, because they can
be made up ahead of time. The main reason I like to make them is that they
make a big batch of dough and you can bake just what you need a few at a time.
They will keep in the refrigerator for about a week.


1 package dry yeast (about 2 1/4 teaspoons)

1/2 cup warm water (100° to 110°)

5 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup vegetable shortening (Crisco)

2 cups buttermilk

butter for greasing pans (1/2 stick per pan)

In a glass bowl mix the yeast with 1/2 cup warm water. The water should not be
over 110 degrees. If its too hot it will kill your yeast. Just warm tap water
is good. Set aside while you mix the other ingredients and give the yeast time
to activate. It will bubble some.

Mix the flour, sugar, salt, baking soda and baking powder until well combined.

With a pastry blender cut in the Crisco until the mixture looks like coarse
meal. Add in the yeast mixture and the warmed buttermilk. I just put the 2
cups buttermilk in the microwave for about a minute to warm it. Once the dry
ingredients are all moistened, cover the bowl and chill for about an hour. You
can make these up the night before if you are having them for breakfast.

Turn the dough out on a heavily floured surface and knead about 5 times. Form
into a flat ball. Flour your rolling pin and roll to 1/2 inch thickness. I only
used half of my dough mixture and saved the other half for another day this

Dip a biscuit cutter in flour and cut the biscuits getting as many as you can
out of the first rolling. If you cut right on the edge of the dough so that
there isn’t any dough left on the edges the biscuits will come out cleaner.
Take the remaining remnants and roll back together and cut the rest. Handle the
dough as little as possible. It makes the biscuits dense and tough if you over
handle the dough.

In a 9″x13″ baking dish melt 1/2 stick of butter. Place the cut biscuits in
butter, then roll them over to coat both sides with butter. Place them in a
preheated 450 degree oven for 12-13 minutes. They should be slightly browned on
top. Remove from oven and serve immediately. I only baked 1/2 of the recipe,
but if you bake the whole recipe, you will need two 9″x13″ baking pans and 1/2
stick of butter for each pan.

These are great with just butter or a slice of country ham! Or some delicious homemade jelly!

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