I admit it. I love biscuits. I was raised on Southern buttermilk biscuits. Since that time I’ve had all kinds of biscuits. One of my favorites, among many, my cousin first served to me. Angel biscuits!
There’s just a couple of ingredients that changes a plain old biscuit into an angel biscuit with it’s light fluffy texture and sweetness.
Cuz says she learned the recipe from our grandmother. But I swear I don’t ever remember having them at her house.
Nevertheless I’ve got the recipe now and I make them all the time. Delish.
Give them a try yourself and I think you’ll agree that they are properly named. Angel Biscuits!!!
Those two ingredients, by the way, are sugar and yeast.
Ingredients
4 cups self-rising flour
3 tablespoons granulated sugar
½ teaspoon salt
½ cup vegetable shortening
1 (1/4-ounce) packet yeast
3 tablespoons warm water
2 cups buttermilk
2 tablespoons butter, melted
Instructions
Preheat oven to 475º F. Lightly grease rimmed baking sheet pan with about a tablespoon of shortening.
Whisk together flour, sugar, and salt in a large bowl. Cut in shortening with a pastry blender or two forks. Add packet of yeast to a small glass bowl. Add warm water and allow yeast to sit for a few minutes. Pour buttermilk and yeast mixture into the dry ingredients. Stir until well combined, but do not over mix.
Dust countertop lightly with flour and turn biscuit dough out. Lightly flour the top of the biscuitdough and pat into a ½-inch thick circle. Cut dough into biscuits and place onto prepared baking sheet pan and place into the oven.
Bake 10 – 12 minutes or until the biscuits turn a light golden brown. Remove from oven and brush the tops lightly with melted butter. Serve warm.
You might be interested in these other biscuit recipes too.
Enjoy!
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