Angel Flake Biscuits — a cross between a biscuit & a roll

Barry’s sister,  Lorraine,  gave me this recipe years ago. Angel biscuits are a cross between a biscuit and a roll in that they contain both baking powder, soda and yeast; you roll them out like a biscuit but they rise like a roll. The really nice thing is that you can mix up the dough, stash it in the fridge and make biscuits whenever you are ready.

Angel Flake Biscuits   Makes about 1½ dozen (2 1/4") biscuits
1 tablespoon active dry yeast 
½ cup lukewarm water (105-115°)
5 cups all-purpose flour (or use part whole wheat)
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons granulated sugar
1 teaspoon salt
¾ cup vegetable shortening (butter-flavored Crisco®)
2 cups buttermilk
Melted butter for brushing on baking sheet & over biscuits before baking
  1. Dissolve yeast in water, allowing it to activate and bubble.
  2. Thoroughly mix flour, baking powder, baking soda, sugar and salt in a mixing bowl.
  3. Cut shortening into flour mixture (using a pastry blender or flat blade of Kitchen Aid mixer)
  4. Add yeast mixture. Then add 2 cups buttermilk. Mix until all the flour mixture in moistened.
  5. Cover bowl (or transfer to another) and store in the refrigerator. The dough will keep for a couple of weeks in the refrigerator.
  6. When ready to use, take out desired amount. On a floured board, roll out to ½” thickness. Cut out biscuits using a biscuit cutter.
  7. Place on a baking sheet that has been lightly brushed with melted butter. Cover and let rise for 1 hour or until doubled in bulk.
  8. Brush biscuits with melted butter.
  9. Bake in a preheated 425° oven for 8 to 10 minutes or until nicely browned.
Recipe without photos . . .
Angel Flake Biscuits   Makes about 1½ dozen (2 1/4") biscuits
1 tablespoon active dry yeast 
½ cup lukewarm water (105-115°)
5 cups all-purpose flour (or use part whole wheat)
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons granulated sugar
1 teaspoon salt
¾ cup vegetable shortening (butter-flavored Crisco®)
2 cups buttermilk
Melted butter for brushing on baking sheet & over biscuits before baking
  1. Dissolve yeast in water, allowing it to activate and bubble.
  2. Thoroughly mix flour, baking powder, baking soda, sugar and salt in a mixing bowl.
  3. Cut shortening into flour mixture (using a pastry blender or flat blade of Kitchen Aid mixer)
  4. Add buttermilk mixture. Then add 2 cups buttermilk. Mix until all the flour mixture in moistened.
  5. Cover bowl (or transfer to another) and store in the refrigerator. The dough will keep for a couple of weeks in the refrigerator.
  6. When ready to use, take out desired amount. On a floured board, roll out to ½” thickness. Cut out biscuits using a biscuit cutter.
  7. Place on lightly greased or sprayed baking sheet. Cover and let rise for 1 hour or until doubled in bulk.
  8. Brush biscuits with melted butter.
  9. Bake in a preheated 425° oven for 8 to 10 minutes or until nicely browned

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