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