Angel-Flaked Biscuits
Angel-Flaked Biscuits are flaky, tender, and buttery treats perfect for breakfast or brunch, with a delicate texture and rich flavor that suits all biscuit lovers.
Ingredients
Instructions
- Dissolve yeast in lukewarm water; set aside.
- Blend Crisco shortening with dry ingredients using a pastry cutter until mixture resembles coarse crumbs.
- Combine the yeast mixture with buttermilk in a separate bowl.
- Add the wet mixture to the dry ingredients, mixing until a stiff dough forms.
- Place the dough in a covered container and store in the refrigerator.
- Pinch off portions of dough as needed for baking.
- Place biscuits on a cookie sheet in a cold oven, then turn the oven to 450°F.
- As the oven warms, biscuits will rise and bake until golden.
- Dough can be kept in the refrigerator for 1 to 2 weeks.
Tips & Substitutions
For best results, ensure the water is lukewarm, not hot, to avoid killing the yeast. If you need a substitute for Crisco, use equal parts unsalted butter. To enhance flavor, consider adding herbs or spices to the dry mixture. Mix just until combined to avoid tough biscuits. For a sweeter variation, you could incorporate a bit of honey or maple syrup in the buttermilk.
Serving Suggestions
Serve these angel-flaked biscuits warm with butter and honey for a delightful breakfast or brunch. They pair beautifully with savory dishes like fried chicken or can be enjoyed alongside a fresh Fruit Salad In A Flash. For an afternoon treat, serve with jam or alongside a slice of Easy Chocolate Pound Cake for a sweet contrast.
Storage & Reheating
Store any leftover dough in a sealed container in the refrigerator for up to two weeks. When ready to bake, simply pinch off the desired amount, shape, and bake as instructed. Baked biscuits can be stored in an airtight container at room temperature for up to three days, or frozen for longer storage. Reheat in a warm oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Angel-Flaked Biscuits contains roughly 1346 calories, with 25g protein, 179g carbohydrates, and 62g fat. It is an excellent source of protein (49% of the Daily Value), iron (49% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make the dough ahead of time?
Yes, this dough can be prepared in advance and stored in the refrigerator for 1 to 2 weeks. Just remember to pinch off portions and bake them fresh when you’re ready, ensuring they rise beautifully while the oven warms.
What can I do if my biscuits don't rise?
If your biscuits don't rise, it may be due to expired yeast or not allowing the dough to rest properly. Ensure the yeast is fresh and dissolved in warm water before mixing. Also, avoid overworking the dough, as this can lead to dense biscuits.
Can I freeze the biscuits after baking?
Yes, baked biscuits can be frozen. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to three months. To reheat, bake from frozen at 350°F until warmed through.
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).