There are some recipes that are just so common we forget about them. Angel Biscuits have been around for-ev-er. Open up just about any Betty Crocker cookbook and you will find them. They are so easy to make and just plain tasty!
I made 60 biscuits for Thanksgiving and it only took about an hour, no lie. This is me mixing the biscuits by hand in the ginormous bowl, because the only way to mix biscuits is by hand.
My mom made these biscuits often for dinner because although there is yeast, you don’t have to let it rise all day AND you can roll out the biscuits earlier in the day, let them sit in the fridge until about 1/2 hour before dinner then cook them just before dinner so everyone gets a chewy, hot delicious biscuit.
Making a triple batch might take an hour but making one little batch for a weeknight dinner takes no time at all. The one thing I will warn you about is this: don’t over mix your dough! Once you get all the ingredients in the bowl, just mix til combined. The mixture will be kinda wet so throw lots of bench flour down before you turn the dough out on to your board. Then dust the top with flower as you smoosh the dough flat (by hand) for cutting. Also dust your cutter or knife so it doesn’t stick. It takes some practice to get it JUST right but really, even if you make a few goofs, it’s a forgiving dough and you will have some rich, yummy biscuits for dinner in no time.
Mom’s recipe is below. I hope you have a wonderful, delicious weekend!
Mom’s Angel Biscuits
1 package dry yeast
1/4 cup warm water
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 cup sugar
1/2 cup shortening (Crisco)
1 cup buttermilk
Preheat oven to 400.
Dissolve yeast in water and set aside. Next, mix dry ingredients together in order given. Cut the shortening into dry mixture til the mixture with all it’s chunks of shortening resembles peas on a sandy beach (how’s that for a visual?!). Stir in buttermilk and yeast mixture. Blend by hand or with a dough cutter. This is the messy part, but stick with it (no pun intended). At this point you have some options:
- Refrigerate the dough until you are ready to roll it out and cook the biscuits. Let them rise and come up to temp for about 12 to 15 minutes before baking.
- If you are ready to eat then proceed as follows: Dump the dough out onto the well floured counter or board (as described earlier). Knead lightly, roll out the dough to about 3/4 inch and cut the biscuits either with a knife or biscuit cutter. Place in a greased pan, separated slightly, they will spread out a tiny bit as they bake. Bake for 12-15 minutes, depending on the size you cut them.
I hope that all makes sense but if you need more help let me know!