Ingredients
-
1
-
1/4
-
2 1/2
-
1/2
-
1
-
1
-
2
-
1/2
-
1
-
-
-
-
-
-
Directions
Big Angel Biscuits, Tender, flaky, buttery it’s a biscuit lover’s dream These rise HUGE My mom’s recipe, I hope you enjoy these as much as I do :), I made these as directed, but substituted 1/4 cup butter for half the shortening I rubbed the 1/4 cup shortening in by hand, and grated in a half-stick of cold butter, tossing it with the flour mixture before adding the buttermilk They rose pretty well, but not as high as I expected I still gave them 5 stars, because they have a wonderful flavor! I made mine at night and baked them in the morning, after letting them rise while the oven was heating I got about 20 biscuits, 2 1/2 inches round One big difference between these and regular baking powder biscuits is that these stay nice and moist much longer, which is great because there are just the 2 of us, and these last for breakfast and dinner bread for 2 or 3 days I will definitely make these again! This dough would make good bear claws, too!, These were super lite and fluffy but tasted a bit like raw flour Im sure it was something I did wrong any advice?
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Dissolve the Yeast in the Warm Water and Set Aside. Mix Dry Ingredients in Order Given and Cut in Shortening Until Dry and Crumbly. |
|
2
Done
|
Stir in the Yeast-Water Mixture and Buttermilk; Blend Thoroughly. at This Point You Can Cover and Refrigerate Until Ready or Make the Biscuits Now. |
|
3
Done
|
Turn Onto a Floured Surface and Knead Lightly, Then Roll Fairly Thick (about 1/2 Inch) and Cut With Biscuit Cutters; Place on a Greased Pan. |
|
4
Done
|
Let Biscuits Rise Slightly (about 15 Minutes) and Bake in a 400 Degree F Oven Until Lightly Browned. (about 8-12 Minutes). |
