Angel Biscuits are an interesting cross between classic baking powder biscuits and a yeast roll. You pretty much get the best of both worlds, the salty of the powder biscuit with that heady slightly sweet yeasty flavor. Its all pretty terrific. Don't worry that it makes a big batch...the dough can be saved for up to 2 week in the fridge and baked off in quantities as needed.
The recipe calls for shortening...I think we used real lard back in the day, but I opt in now for a bit more heart friendly Crisco butter flavor. You can use whatever shortening you prefer, just keep in mind that my option has a nice buttery flavor before you even butter the warm roll.
- 5 C flour
- 1/4 c sugar
- 3 T baking powder
- 1 t baking soda
- 1 t salt
- 1 c shortening
- 1 pkg dry yeast
- 1/4 c warm water
- 2 c buttermilk
Dissolve yeast in water. Let proof 5 minutes. Sift together dry ingredients. Cut in shortening.
Mix yeast and buttermilk. Add to dry ingredients and mix well. Knead several times until it becomes an elastic ball. Put into oiled bowl, covered and let sit in warm place at least 2 hours.
Slice off what you will need for the batch you are making. Place on lightly floured board and roll out to 1/2" thickness. Cut with floured biscuit cutter.
Bake in preheated 400F oven for 15 minutes or until golden brown.
Unused dough can be kept for up to 2 weeks in covered bowl in refrigerator.