Angel Biscuits

Generally, I have never had good luck in the home-made biscuit category.  Cue music – Rubber Biscuit from the Blues Brothers . I tried this recipe recently and even I couldn’t mess it up.

These biscuits have the addition of yeast in the recipe which makes them light & fluffy, warm pillows of goodness!

Angel Biscuits

5 c. flour

1 c. crisco

3 t. baking powder

1 t. salt

1 t. baking soda

2 T. sugar

1 pkg. dry, fast acting yeast

2 T. warm water

2 c. buttermilk

melted butter

Dissolve yeast in warm water.  Sift dry ingredients into a large bowl; cut in shortening with a pastry blender.

Add buttermilk and yeast mixture; stir until thoroughly moistened.  It will look like a big goopy mess.

Turn dough out onto a floured board and knead 1 to 2 minutes.

Roll dough out to 1/2″ thickness; cut with a biscuit cutter.

Place biscuits on a sprayed baking sheet and prick tops with a fork.

Bake at 375* until golden and firm on top (15-20 mins).  Remove from oven and immediately brush tops of biscuits with melted butter.

 

Serve warm.  This recipe yields 21 large biscuits.

My favorite way to eat them is slathered in butter and topped with raspberry jam.

*Helpful tip:  a bench scraper is a wonderful tool to have if you do a lot of roll-out type recipes.  I’ve had this scraper for years, I don’t use it all that often but when I do need it sure is great to have.  :)   It’s perfect for cleanup and working with goopy doughs.

This recipe was adapted from a recipe found in the Augusta Cooks for Company cookbook.