Angel Biscuits are one of my favorite biscuits, among many. My cousin first served these to me. Thanks, Cuz for these delicious biscuits!
I admit it. I love biscuits. I was raised on Southern buttermilk biscuits. Since that time I’ve had all kinds of biscuits.
There’s just a couple of ingredients that changes a plain old biscuit into an angel biscuit with its light fluffy texture and sweetness.
Cuz says she learned the recipe from our grandmother. But I swear I don’t ever remember having them at her house.
Nevertheless, I’ve got the recipe now and I make them all the time. Delish.
Give them a try yourself and I think you’ll agree that they are properly named. Angel Biscuits!!!
Those two ingredients that change these biscuits, by the way, are sugar and yeast.
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I've made lots of' different types of biscuits but Angel Biscuits are my favorite!
- 4 cups self-rising flour
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup vegetable shortening
- 1 1/4-ounce packet yeast
- 3 tablespoons warm water
- 2 cups buttermilk
- 2 tablespoons butter melted
- Preheat oven to 475º F. Lightly grease rimmed baking sheet pan with about a tablespoon of shortening.
- Whisk together flour, sugar, and salt in a large bowl. Cut in shortening with a pastry blender or two forks. Add the packet of yeast to a small glass bowl.
- Add warm water and allow the yeast to sit for a few minutes.
- Pour buttermilk and yeast mixture into the dry ingredients. Stir until well combined, but do not over mix.
- Dust countertop lightly with flour and turn biscuit dough out. Lightly flour the top of the biscuit dough and pat into a ½-inch thick circle. Cut dough into biscuits and place onto prepared baking sheet pan and place into the oven.
- Bake 10 - 12 minutes or until the biscuits turn a light golden brown. Remove from oven and brush the tops lightly with melted butter. Serve warm.
Enjoy!
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