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 **
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.
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.
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!
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!
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.
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.
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!
I live in Canada and haven't heard of angel biscuits. They are wonderful with a light texture and a mild yeasty taste. I used all butter and brushed the tops with milk. They are similar to the baking powder biscuits I have been making for 40 years but the yeast is a really nice change in flavour. These biscuits stay fresh longer than regular baking powder biscuits.
P.S. I tried this recipe again, adding grated cheddar and finely chopped green onion tops. They were fabulous! I will post again when I try a different flavour. As I don't drink buttermilk, I keep on hand buttermilk powder bought in bulk. It was a good substitute because I was able to reconstitute it using warm water. I found it best to spread out the biscuits so that the ones in the center would brown. I use shiny pans with parchment paper so that may make a difference to the browning.
