Angel Biscuits II Recipe - Allrecipes.com
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
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Directions

  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.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 10 mins
  • READY IN 1 hr 45 mins
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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 allrecipes.com 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.

 
Jun 26, 2003

these are the best biscuits i've ever made! everyone says so. they take a little more effort and time but it's well worth it! i made them late at night so i was going to cut the recipe in 1/2 but decided not to at the last minute. i'm glad i didnt because my toddler son ate 3! mine didnt brown on top and i used lemon/milk instead of buttermilk and they were fab!

 

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Nutrition

  • 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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