Angel Biscuit
Angel Biscuits are light, flaky, and slightly sweet with a tender texture, perfect for breakfast or snacks, appealing to those who enjoy homemade baked goods with a touch of yeast flavor.
Ingredients
Instructions
- Combine sifted self-rising flour and sugar in a large bowl; cut in shortening until mixture resembles coarse crumbs.
- Stir in dry yeast and lukewarm water until well combined.
- Add buttermilk and mix until a soft dough forms.
- Turn dough onto a floured surface and roll out like regular biscuits to desired thickness.
- Cut into biscuits and place on a baking sheet.
- Bake on the middle rack at 450°F (232°C) for about 12-15 minutes, or until golden brown.
- May be refrigerated for up to a week before baking.
Tips & Substitutions
For a lighter texture, make sure to sift the self-rising flour properly. If you don't have shortening, you can substitute half the amount with unsalted butter. To enhance the flavor, consider adding a pinch of garlic powder or herbs to the dough. If you prefer a sweeter biscuit, increase the sugar slightly. Ensure the yeast is fresh for optimal rise and fluffiness.
Serving Suggestions
Angel biscuits are delightful served warm with butter and homemade jam. They pair beautifully with Aunt Lee's Garlic Cheese Grits for a comforting meal. Consider serving them alongside a fresh Tossed Salad With Pine Nuts In Dill-Garlic Dressing for a balanced brunch. These biscuits also make a great addition to a picnic spread or holiday brunch table.
Storage & Reheating
Once baked, allow the biscuits to cool completely before storing them in an airtight container at room temperature for up to three days. For longer storage, they can be refrigerated for up to a week. To reheat, place the biscuits in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Biscuit contains roughly 283 calories, with 6g protein, 13g carbohydrates, and 23g fat. It is a good source of protein (13% of the Daily Value) and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use all-purpose flour if you add baking powder and salt. For every cup of flour, include 1.5 teaspoons of baking powder and 0.5 teaspoons of salt to mimic the effects of self-rising flour.
What can I do if my dough is too sticky?
If your dough is sticky, gradually add more flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to overwork the dough, as this can result in dense biscuits.
Can I freeze the unbaked biscuits?
Absolutely! After cutting the biscuits, place them on a baking sheet to freeze until solid, then transfer them to a freezer bag. They can be baked straight from the freezer, just add a few extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).