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My review
Angel Biscuits II
Karin Christian
"These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll."
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Ingredients
1 h 45 m servings 167Original recipe yields 24 servings (2 dozen biscuits)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
- 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.
- 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).
- Bake in preheated oven for 10 to 12 minutes, or until browned.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 157198 Ratings
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Most helpful positive review
9/11/2005
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 ...
Most helpful critical review
10/26/2002
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 flavo...
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9/11/2005
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 ...
4/25/2002
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 (s...
6/4/2002
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.
2/24/2002
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!
2/4/2005
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 t...
10/26/2002
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 flavo...
7/29/2001
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!
12/7/2000
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...
1/10/2002
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.