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TEST KITCHEN APPROVED

Buttermilk Angel Biscuits

Name: Buttermilk Angel Biscuits
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 dozen
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/4 cup warm water (110° to 115°); 5-1/4 to 5-1/2 cups self-rising flour; 1/3 cup sugar; 1 teaspoon baking soda; 1 cup shortening; 1-3/4 cups buttermilk

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 30 min. + standing Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Carol Holladay, Danville, Alabama

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

When I make these slightly sweet biscuits, sometimes I cut them and fold over one side about a third of the way for a more traditional look. —Carol Holladay, Danville, Alabama

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

TEST KITCHEN APPROVED

Buttermilk Angel Biscuits

6 Reviews Add your review

Yield:2 dozen

Prep:30 min

Cook:10 min

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
5-1/4 to 5-1/2 cups self-rising flour
1/3 cup sugar
1 teaspoon baking soda
1 cup shortening
1-3/4 cups buttermilk

Text Ingredients

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Directions

1
In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 5-1/4 cups flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and yeast mixture to form a soft dough (dough will be sticky).

2
Turn onto a floured surface; knead gently 8-10 times, adding flour if needed. Roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let stand at room temperature 20 minutes.
3
Preheat oven to 450°. Bake 8-12 minutes or until golden brown. Serve warm.