Angel Biscuits II

Name: Angel Biscuits II
Prep time: 35 min
Cook time: 10 min
Total time: 1 h 45 min
Yield: 2 dozen biscuits
Ingredients: 1 (.25 ounce) package active dry yeast; ¼ cup warm water (110 degrees F/45 degrees C); 2 cups buttermilk; 5 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 2 teaspoons salt; 3 tablespoons white sugar; ¾ cup shortening

Rating: 4.51 stars

203 Ratings
161 Reviews
10 Photos

These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.

By Karin Christian

Recipe Summary

prep:

35 mins

cook:

10 mins

additional:

1 hr

total:

1 hr 45 mins

Servings:

Yield:

2 dozen biscuits

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
¾ cup shortening

Directions

Step 1

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.

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Step 2

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
Step 3

On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
Step 4

Bake in preheated oven for 10 to 12 minutes, or until browned.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:

166.8 calories; 3.5 g protein; 22.7 g carbohydrates; 0.8 mg cholesterol; 329.4 mg sodium. Full Nutrition

Reviews (161)

Most helpful positive review

pionergirl

01/05/2008

Preheat oven to 200 degrees. When oven reaches that temp turn oven off- then put biscuits in for one hour to rise. Perfect! ** Update: We did the same as previous suggestions- only use 1/2 the amount of shortening and use butter for teh other 1/2 remaining amount. Definitely makes these much more flavorful. WOW! We just made these today for breakfast. We followed recipe exactly. My one recommendation - you MUST have the biscuits touching the other biscuits on the cookie sheet as they bake. We have made 2 other recipes and didn't put them to each other and they didn't rise. We put these together and they were perfect! I am beyond thankful for this recipe! No more Grands biscuits for us- they don't even compare to these. Thank you so much Karin! ** Also- this allrecipes.com site is the best ** Read More

Helpful

(176)

Most helpful critical review

PYTCHTWYST

05/12/2003

I used this recipe in one of my culinary classes as a biscuit to use for our bread baskets. i was disappointed with the end result... the dough was stiff the biscuits never rose and the flavor was lacking. Read More

Helpful

(21)

203 Ratings

5 star values: 141
4 star values: 39
3 star values: 12
2 star values: 8
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

pionergirl

01/05/2008

Helpful

(176)

Tammy

09/01/2003

I LOVE these biscuits. These are exactly what I've been looking for!I have always been disappointed with any other biscuit I've made from scratch (hard dry) and I can't stand canned biscuits (sodium galore!). Yummy! I make the whole batch freeze them and reheat them a few at a time in the oven. Read More

Helpful

(69)

CONNIE MAYES

07/17/2003

I've been looking for a recipe like this. Sooo good. They taste just like our favorite biscuits at Cracker Barrel. My husband loves them. Read More

Helpful

(40)

BAZAARBAKER

02/04/2005

Delicious! These biscuits have the texture of a tender buttermilk biscuit and the rich flavor of a yeast roll. Love 'em! A tip for lazy bakers... I usually pat biscuits into a rectangle and then cut them with a pizza cutter instead of cutting with a biscuit cutter and re-rolling scraps. Square biscuits taste just as good as round ones! Read More

Helpful

(26)

MICHELLEMC

04/11/2003

Delicious! I had to use powdered buttermilk but they came out wonderfully. My family ate heaps of them and my son said I need to make these from now on. A keeper! Read More

Helpful

(26)

PYTCHTWYST

05/12/2003

Helpful

(21)

Irene

10/14/2003

Instead of making biscuits I wrapped 1 lb of pre-cooked cocktail sausages with the dough and then baked according to the directions. This recipe is definitely part of my permanent collection. The next time I used margarine instead of shortening and we couldn't tell the difference. Read More

Helpful

(21)

GINNYG

04/08/2003

These biscuits turned out great! They really are a cross between a biscuit and a roll. I made enough to freeze and pull a few out at a time. A keeper! Read More

Helpful

(21)

Lisa

04/11/2003

These were very good and easy to make. Mine did not rise that much but I think that was do to my yeast. We enjoyed them and will make them again. Read More

Helpful

(20)

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Nutritional Information

Angel Biscuits II

Servings Per Recipe: 24
Calories: 166.8

% Daily Value *

protein: 7 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 11 %

saturated fat: 9 %

cholesterol:

vitamin a iu:

niacin equivalents: 18 %

vitamin b6: 1 %

vitamin c:

folate: 14 %

calcium: 6 %

iron: 7 %

magnesium: 3 %

potassium: 2 %

sodium: 13 %

thiamin: 22 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Angel Biscuits II

1 of 161

All Reviews

pionergirl

01/05/2008

Helpful

(176)

Tammy

09/01/2003

Helpful

(69)

CONNIE MAYES

07/17/2003

I've been looking for a recipe like this. Sooo good. They taste just like our favorite biscuits at Cracker Barrel. My husband loves them.

Helpful

(40)

BAZAARBAKER

02/04/2005

Helpful

(26)

MICHELLEMC

04/11/2003

Delicious! I had to use powdered buttermilk but they came out wonderfully. My family ate heaps of them and my son said I need to make these from now on. A keeper!

Helpful

(26)

PYTCHTWYST

05/12/2003

Helpful

(21)

Irene

10/14/2003

Helpful

(21)

GINNYG

04/08/2003

These biscuits turned out great! They really are a cross between a biscuit and a roll. I made enough to freeze and pull a few out at a time. A keeper!

Helpful

(21)

Lisa