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 Angel Biscuits Recipe
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Angel Biscuits Recipe

5 c. all-purpose flour
1/4 c. sugar
3 t. baking powder
1 t. baking soda
1 t. salt
1 c. shortening
1 pkg. dry yeast (dissolved in 2 T. warm water and 1 t. sugar)
2 c. buttermilk

Allow yeast, water and 1 t. sugar to bloom for about 10 minutes. Sift dry ingredients together. Cut in shortening until it is in small pieces. Add 1 c. buttermilk and stir. Add yeast mixture to second cup of buttermilk and stir. Pour mixture into dough. Mix well and put in a greased bowl, cover and refrigerate overnight. As needed, roll out and cut with a round cutter. Bake at 400įF for 15 minutes. Biscuits do not have to raise after removing from refrigerator before baking. Dough will keep in refrigerator up to 5 days.

* Buttermilk powder and water can be substituted for buttermilk, according to package directions.
* If you donít have buttermilk, put 2 T. vinegar in a 2 cup measure, then add milk to make 2 cups. Allow to sit for 5 minutes before adding to recipe.
*Dough can be refrigerated and used as needed, or baked all at once and frozen for later use.
Robin R

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