Angel Flake Biscuits
Angel Flake Biscuits are light, flaky, and tender treats with a delicate, buttery flavor. Perfect for breakfast, brunch, or as a side, they appeal to those who love homemade baked goods with a crisp exterior and soft interior. Their easy preparation makes them ideal for any skill level.
Ingredients
Instructions
- Dissolve yeast in warm water and set aside.
- Sift together flour, baking powder, soda, salt, and sugar.
- Add buttermilk, shortening, and the yeast mixture to the sifted ingredients.
- Roll the dough on a floured board until thin.
- Fold in half, making edges even, and roll thin again.
- Fold in half a second time and roll until desired biscuit thickness.
- Cut out biscuits and place in an airtight plastic container.
- Store in refrigerator until needed.
- Do not let them rise before baking.
- Bake at 350°F until brown.
Tips & Substitutions
For lighter biscuits, ensure your shortening is cold and handle the dough as little as possible. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift the dry ingredients well to incorporate air, which contributes to the flakiness. Consider adding herbs or cheese for a savory twist, reminiscent of American recipes.
Serving Suggestions
These Angel Flake Biscuits are perfect served warm with butter and honey or jam. They pair beautifully with hearty soups or stews, making them a versatile addition to any meal. For a delightful breakfast, serve them alongside Spicy Mandarin Orange Muffins for a refreshing contrast.
Storage & Reheating
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and place the biscuits on a baking sheet for about 5-7 minutes, or until warmed through. This will help restore some of their flakiness and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Flake Biscuits contains roughly 27 calories, with 2g protein, 4g carbohydrates, and 0g fat.
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 a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but keep in mind that it may alter the texture slightly. If using whole wheat, consider adding a little more liquid to the dough to maintain moisture.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top. You can also check by tapping the bottom; if it sounds hollow, they're likely ready. Keep an eye on them during the last few minutes to prevent over-baking.
Can I freeze the biscuits for later use?
Absolutely! You can freeze the uncooked biscuits after cutting them out. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. When ready to bake, you can cook them straight from the freezer, just add a couple of 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).