Reviewed: Apr. 12, 2012

Excellent recipe! I have one close to this that i got out of a church cookbook that uses shortening. This is much better! I put some honey on top to melt out of oven. Wow turned out well. Or whipped butter with small amt of marmalade....great recipe thank you for sharing!

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Reviewer:

Cheryla

Reviewed: Feb. 26, 2012

We really like the texture and added some seasoned flour leftover from a breading to give us a flavored roll/biscuit. They did not, however, turn out tall and fluffy like the picture and even fell a bit after taking out of the oven. Making again, I'd put them in a pan with the sides touching so they expand up, rather than out flat.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Feb. 5, 2012

We really liked these. They are not the typical southern biscuit and not quite a standard yeast roll - that is OK. I made them as written for Sunday breakfast. The next time made the dough the night before and rolled it out into a rectangle, brushed the whole thing with butter and folded in thirds like a letter. I let it rise in the refrigerator overnight. Then in the morning I let it warm up a bit, rolled it out again and repeated the brush with butter and fold in thirds. Cut the dough into square biscuits and let rise. Baked at 375 for just about 15 minutes. They were even better with all the layers.

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Reviewer:

Baking Nana

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Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Apr. 2, 2011

These biscuits are soft and delicious. I made one change to the recipe. I added 1 full cup of warmed buttermilk to the recipe, which created a slightly softer dough. My family's favorite bread for Sunday dinner.

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Reviewer:

DForbes

Reviewed: Feb. 4, 2011

These were really good! I made them in my food processor. I just combined the dry ingredients and added the cold butter and pulsed until it had course crumbs. I then added the wet ingredients and pulsed until it came into a ball. The humidity was very low today so I had to add a little more buttermilk. After it came into a ball I "kneaded" the dough by turning the speed up for about a minute. Next time I think I will do it for 2 minutes. The reason is, after patting out the first batch and cutting the biscuts and re-patting for the second batch the second batch kept their "biscuit" shape better and raised much taller. The first biscuits spread out more and were a little crumbly but still tasted great and would be good not matter what. I heard before that you can actually knead biscuit dough more than we were all told without them getting tough. I still wouldn't knead like bread dough though. I did butter the tops before baking too. Great tasting, fluffy biscuits!!!!!

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Reviewer:

blaine71

Reviewed: Aug. 13, 2010

I have found better recipes for yeast biscuits.

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Reviewer:

krratt

Reviewed: Dec. 26, 2009

Finally I got my biscuit groove back! =) We made these for Christmas breakfast with sausage gravy. So delish'! We will always use this recipe.

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Reviewer:

Linda Lou

Cooking Level: Expert

Home Town: Avon Lake, Ohio, USA

Living In: Jacksonville, North Carolina, USA

Reviewed: Jun. 5, 2009

Thought this was pretty good. It wasn't melt in your mouth. They were a little chewy. But, they still were pretty good and I will probably make them again in the future. I didn't quite get why they were called angel yeast biscuits. I was expecting them to taste like angel food cake or somethin.

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