4.51 of 161

Angel Biscuits II

These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.
Prep35 Mins
Cook10 Mins
Ready105 Mins
Servings24

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 2 cups buttermilk
  • 5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 3 tablespoons white sugar
  • 3/4 cup shortening

Steps

  1. 1In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
  2. 2In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
  3. 3On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
  4. 4Bake in preheated oven for 10 to 12 minutes, or until browned.
Share!
Similar Recipes
4.33 of 39

Angel Biscuits I

Light and airy, these buttermilk biscuits will melt in your mouth.
4.21 of 75

Angel Biscuit Rolls

These delicate, sweet yeast biscuits do not need to rise, making them quick and easy to prepare and enjoy.
4.50 of 16

Fake Sourdough Biscuits

These are referred to as fake sourdough biscuits, but are really refrigerator rolls. Very easy to make, and so handy.