Reviewed: Nov. 24, 2009

These turned out pretty good. They made a ton, I halved the recipe and still got over 25 small biscuits. Next time I won't roll the dough out as thin, maybe they will rise a bit higher that way.

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Sweets

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Reviewed: Nov. 18, 2009

I used 2 pk of yeast and added 1 tbsp of suagar to the yeast... then I followed the instructions as is.. These were the best homemade biscuits I have every had and they tasted as good as KFC... nice and fluffy and soft ... my kids loved them...

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jai

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Reviewed: Nov. 7, 2009

These were very good. I took the advice of another reviewer and preheated the oven to 200 degrees, turned it off and let the biscuits rise for one hour. I also cut the shorting to 1/2 cup total and used 1/4 cup of Crisco and 1/4 cup of butter. The problem was that I put all 24 on one baking sheet and they all ran together and the round biscuits took on the shape of the baking sheet and became square. It certainly didn't hurt the taste and could still be separated. However, you might want to space them out a tiny bit more. A very good recipe and I will make again

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Judith2008

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Reviewed: Oct. 24, 2009

Excellent recipe! I moved from Cali to Texas and have never heard of angel biscuits, however I'm glad I stumbled across them! I didn't let them rise (I hate reading directions), but I still got a good oven-spring and my excessively picky 3 year old loves them! Definitely better than Grands any time! I used butter instead of shortening (limited to what I had on hand) and I added extra salt and one more tbsp of sugar. Perfection! Thanks for posting! I think I will try to add cheddar and garlic to them to make some cheddar bay biscuits as another reviewer suggested. Thanks!!!

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AuntB

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Reviewed: Oct. 14, 2009

Maybe they would have risen higher if I'd warmed the milk as the other reviewer suggested. Good flavor and color but not the rise I like from my biscuits. A cross between a bread and a biscuit as far as texture. I'll stick with either a regular biscuit recipe or a roll recipe. When I make biscuits, I want them to come out like biscuits!

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Jul. 19, 2009

I LOVE this recipe! I have used one like it for years which my Aunt Jean gave me. It makes wonderful biscuits, but I also use it to make cinnamon bread, cinnamon rolls, and Christmas tree bread, with the candied fruit and nuts in it. It is wonderful, makes a lot and everyone loves anything I make from it. Plus, it is FAST to work with! Thank you, Karin for this recipe!

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KKSNANA

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

Although these were not what I was specifically looking for, these turned out fluffy and tender. Not heavy at all. The dough will be a bit soft and sticky to work with, but not terrible to work with by any means. I omitted 1/2 cup flour and used that plus about 1/4 cup extra on my surface for kneading so I would not get a dough that was too stiff. (I did not knead all of it into the dough though, just enough to make it easy to handle.) I opted for half salted butter and half shortening in the recipe. I rolled the dough out and squared it up and then used a pizza cutter to cut into squares. (I think squares taste the same as circles but are much faster, lol) I brushed the tops with melted butter and then let them rise per the directions. I baked them on parchment on a brownie sheet. The timing was just right for my oven and elevation. I really enjoyed these and so did my family. For some reason the guests were not finishing them? Are biscuit people like brownie and chocolate chip cookie people? Just one particular one is what they want? Our kids really enjoy exploring new flavors and foods so maybe I am just lucky for that. Definitely worth trying. The four stars is because they were not received well by the guests. A five star recipe is when the guests leave the table with the plates cleaned and wanting more. Thanks for the recipe, will keep it in my recipe box for when I want this type of fluffy biscuit.

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DIANAFUHRMANN

Cooking Level: Professional

Home Town: Roscoe, South Dakota, USA

Living In: Chillicothe, Missouri, USA

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Reviewed: May 13, 2009

OKay, so my only complain with these is they didn't rise once in the oven. I let them set and rise for an hr... they doubled in size. I brushed butter on the tops before popping them in the oven. This seemed to flatten them down and bit. I figured they would puff up once baked but NOPE! They ended up being pretty thin. Although, they tasted good... not great....I wasn't thrilled with this one but good none the less. It made a ton so I put a bunch in the freezer.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: May 11, 2009

This is by far my favorite biscuit recipe, and I've tried others without the success I have with this one. Last night I added crumbled cheddar cheese to the dough and brushed the biscuits with a mixture of garlic powder, butter, and parsley flakes before and after baking. This recipe will make "to die for" Cheddar Bay Biscuits! Try it.

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CLS

Cooking Level: Intermediate

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Reviewed: May 5, 2009

These are a keeper for us! So light and fluffy!

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deb

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Reviewed: Feb. 2, 2009

This was not as light as I thought they would be, maybe my flour was a little old, but I have to give it only 4 stars

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lisa marie

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

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Reviewed: Nov. 25, 2008

I have never made biscuits before but I have had angel biscuits and these were not the same as I have had. I don't know what I did wrong but these were not light and airy as I have read but they were not bad or not great...just ok for the most part tasted like a can biscuit without the height...

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D M BROADDEN

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Reviewed: Nov. 9, 2008

This was my first biscuit making adventure, and it got quite messy! But it was, I'm happy to say, a success. I made it to go along with gravy, that my poor boyfriend has been waiting a year for me to make, because biscuits and gravy are his favorite breakfast. I had to compete with his grandma's! I'm very happy to say that not only was he thrilled to finally get his breakfast of choice, but that he said they were just like his grandmas and he thought I was an angel after making these, so this recipe really earned its name! :-) However, I've since found a drop bisuit recipe that is MUCH easier and just as heavenly!!

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 4, 2008

Even with the substitutions I made these were amazing. I substituted 1c buttermilk with sour cream and half the shortening with butter, just due to what I had on hand. They were light and flaky and gone in a flash. The kids begged and finished their chicken just to have another!

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MelonieF

Cooking Level: Intermediate

Home Town: Lodi, California, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Jan. 12, 2008

Eating these biscuits piping hot is really heavenly. In fact, I filled up on biscuits and didn't eat the rest of my meal. The downside: long prep time and they don't reheat well. The recipe makes a lot. Even when I baked these in Bogota, Colombia (elevation 8,661 feet compared to Denver's mere 5380 feet) and they didn't raise properly, they still tasted good.

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Daydra

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Oct. 30, 2007

I have never been a fan of baking powder biscuits but my husband loves them. These are just wonderful, I can now make biscuits that I can also enjoy. I took another reviewers advice and warmed the milk but other than that, Just Perfect.

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TerriAnn

Cooking Level: Intermediate

Home Town: Sidney, Montana, USA

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Reviewed: Oct. 25, 2007

These were good, but a little odd. They tasted more biscuit than roll, but with a consistency of rolls that had rose-then fell. VERY easy to make, came out just like the picture. Okay with butter and honey, but I don't think I'll make them again.

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mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

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Reviewed: Oct. 20, 2007

I've made various recipes for angel biscuits over the last 30+ years and my family has always enjoyed them. However,for some reason this recipe is even better than the version I usually use. I don't know why. Maybe it's the rising time or the fact there's less sugar in these, but they're just extra fluffy and tasty. My very picky 6-year old granddaughter said I had to go on Allrecipes and tell everyone they're the best! She obviously thinks so, because she ate 9 of them! Yes, that's right - a third of the recipe! I encourage everyone who likes biscuits to make these.

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STARGRAMMA

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Reviewed: Oct. 19, 2007

These look like canned biscuits out of the oven, but have the texture of a sourdough bicuit. I made the whole recipe, but only baked a few on the first day. The rest I froze on a cookie sheet till firm, then stored in the deep freeze in a freezer bag. Later in the week, I took them out and let them rise, it took about an hour and a half. They were fine, just like the first day, and a lot less work. I may make this a regular.

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LYDIATAVITA

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Oct. 18, 2007

I've made other variations of angel biscuits before, but this is by far the best recipe I've come across! There isn't a "yeasty" aftertaste, and they rose mile high. In fact, within fifteen minutes of the rising time, they were doubled! They "poofed" even higher while baking. Moist, tender, flaky, delicious...can't wait for hubby to get home to try these! Excellent, excellent recipe...it is a keeper, and my new angel biscuit recipe for sure!

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whiteflower

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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