Angel Biscuits

Did you know that September is National Biscuit Month?   Don’t feel bad, I didn’t either until I was searching the internet for ideas to blog about.

My mother has a recipe that she swears by:  Angel Biscuits.  I found the recipe on the Taste of Home website.  I hope you enjoy them as much as my mother does.

Angel Biscuits Recipe

Prep: 20 min. + rising Bake: 10 min.


2 packages (1/4 ounce each) active dry yeast

1/4 cup warm water (110° – 115°)

2 cups warm buttermilk (110° – 115°)

5 cups all-purpose flour

1/3 cup sugar

2 teaspoons salt

2 teaspoons baking powder

1 teaspoon baking soda

1 cup shortening

Melted butter


Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large bowl, combine the flour, sugar, salt, baking powder and soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture.

Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll into a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1-1/2 hours.

Bake at 450° for 8-10 minutes until golden brown. Lightly brush tops with melted butter. Serve warm. 

Yield: 30 Servings

Additional notes from my mother:  You mix everything together. Place the biscuit dough in the refrigerator (stores up to 2 weeks).  When you’re ready to make some biscuits, take out what you want and leave the rest in the refrigerator; roll out and shape into biscuits.
Bake at 375 for about 15 to 20 minutes (or until browned on top).
To make them “light as angels”, cover the unbaked biscuits and let them rise in a warm place for about 30 minutes or until puffy. Bake as directed.





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