Angel Biscuits II Recipe -
Angel Biscuits II Recipe
  • READY IN hrs

Angel Biscuits II

Recipe by  

"These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll."

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Ingredients Edit and Save

Original recipe makes 2 dozen biscuits Change Servings
  • PREP

    35 mins
  • COOK

    10 mins

    1 hr 45 mins


  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
  2. In 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. On 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. Bake in preheated oven for 10 to 12 minutes, or until browned.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2008

Preheat oven to 200 degrees. When oven reaches that temp turn oven off- then put biscuits in for one hour to rise. Perfect! ** Update: We did the same as previous suggestions- only use 1/2 the amount of shortening and use butter for teh other 1/2 remaining amount. Definitely makes these much more flavorful. WOW! We just made these today for breakfast. We followed recipe exactly. My one recommendation - you MUST have the biscuits touching the other biscuits on the cookie sheet as they bake. We have made 2 other recipes and didn't put them to each other and they didn't rise. We put these together and they were perfect! I am beyond thankful for this recipe! No more Grands biscuits for us- they don't even compare to these. Thank you so much Karin! ** Also- this site is the best **

Most Helpful Critical Review
May 12, 2003

I used this recipe in one of my culinary classes, as a biscuit to use for our bread baskets. i was disappointed with the end result... the dough was stiff, the biscuits never rose, and the flavor was lacking.

Aug 31, 2003

I LOVE these biscuits. These are exactly what I've been looking for!I have always been disappointed with any other biscuit I've made from scratch (hard, dry) and I can't stand canned biscuits (sodium galore!). Yummy! I make the whole batch, freeze them, and reheat them a few at a time in the oven.

Jul 17, 2003

I've been looking for a recipe like this. Sooo good. They taste just like our favorite biscuits at Cracker Barrel. My husband loves them.

Apr 11, 2003

Delicious! I had to use powdered buttermilk, but they came out wonderfully. My family ate heaps of them and my son said I need to make these from now on. A keeper!

Apr 08, 2003

These biscuits turned out great! They really are a cross between a biscuit and a roll. I made enough to freeze and pull a few out at a time. A keeper!

Apr 11, 2003

These were very good and easy to make. Mine did not rise that much but I think that was do to my yeast. We enjoyed them and will make them again.

Oct 14, 2003

Instead of making biscuits, I wrapped 1 lb of pre-cooked cocktail sausages with the dough and then baked according to the directions. This recipe is definitely part of my permanent collection. The next time I used margarine instead of shortening and we couldn't tell the difference.


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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