Angel Biscuit Recipes

Angel Biscut I

Ingredients:
5 cups all-purpose flour
1/4 cup white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 cup shortening
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
2 tablespoons butter, melted

Directions:
Dissolve yeast in warm water.

Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.

Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.

Bake at 400 degrees for 15-20 minutes.

Recipe makes two dozen biscuits.

Nutritional Information per Biscuit:
Calories 196
Protein 3g
Total Fat 10g
Sodium 291mg
Cholesterol 3mg
Carbohydrates 23g
Fiber 0g

Angel Biscuits II

Light and airy biscuits.

Ingredients:
2-1/2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup warm water
One (.25 ounce) package active dry yeast
3/4 cup warm buttermilk

Directions:
In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.

Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.

Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuts. Cover and let rise until doubled in bulk, about 30 to 45 minutes.

Bake at 400 degrees for 15 minutes or until done.

Recipe makes one dozen biscuits.

Nutritional Information per Biscuit:
Calories 186
Protein 3g
Total Fat 9g
Sodium 134mg
Cholesterol 0mg
Carbohydrates 23g
Fiber 0g

Angel Biscuits III

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

Ingredients:
One (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening

Directions:
Combine yeast and warm water; let stand five minutes.

Add buttermilk to yeast mixture, and set aside.

Combine flour, baking powder, soda, salt, and sugar in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring until dry ingredients are moistened. Turn dough out onto a floured surface, and knead four or five times, or until not very sticky.

Roll dough to 1/2-inch thickness; cut with a 2-1/2 inch biscuit cutter. Place on lightly greased baking sheets, barely touching each other. Cover and let rise in a warm place free from drafts, for one hour.

Bake at 425 degrees for 10 minutes or until browned.

Recipe makes two dozen biscuits.

Nutritional Information per Biscuit:
Calories 167
Protein 3g
Total Fat 7g
Sodium 325mg
Cholesterol 0mg
Carbohydrates 23g
Fiber 0g


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