Ann Landers' Angel Biscuits
Soft, flaky angel biscuits with a tender crumb and buttery flavor, ideal for breakfast or brunch, appealing to bread lovers and those craving homemade comfort food.
Ingredients
Instructions
- Night before serving, combine flour, sugar, baking powder, baking soda, and salt.
- Cut in shortening until mixture resembles coarse crumbs.
- Dissolve yeast in 2 tablespoons of warm water.
- Add the yeast mixture and buttermilk to the dry ingredients.
- Stir until combined and form into a ball.
- Knead until nearly smooth.
- Cover and chill overnight.
Tips & Substitutions
For best results, ensure your buttermilk is at room temperature before mixing, as this helps the dough rise better. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. You can also experiment with half whole wheat flour for a nuttier flavor. Make sure to knead gently to avoid tough biscuits.
Serving Suggestions
Angel biscuits pair wonderfully with butter and homemade jams, making them a delightful addition to breakfast or brunch. They also complement savory dishes like fried chicken or can be served alongside a hearty soup. For dessert, they are delicious with a scoop of ice cream topped with Crustless Microwave Hot Fudge Pie for a sweet finish.
Storage & Reheating
Store any leftover angel biscuits in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to one month. To reheat, simply place them in a preheated oven at 350°F for about 10 minutes until warmed through. This helps maintain their fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ann Landers' Angel Biscuits contains roughly 662 calories, with 24g protein, 110g carbohydrates, and 13g fat. It is an excellent source of calcium (51% of the Daily Value), protein (47% of the Daily Value), and iron (35% of the Daily Value), and a good source of vitamin A and dietary fiber. 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 use fresh yeast instead of dry yeast?
Yes, you can use fresh yeast instead of active dry yeast. The general conversion is to use about three times the amount of fresh yeast as dry. Make sure to dissolve it in warm water before adding it to the mixture, just like you would with dry yeast.
What can I do if my dough is too sticky?
If your dough is too sticky to work with, gradually add a little more flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to overdo it, as too much flour can lead to dense biscuits.
Can I make the dough ahead of time and freeze it?
Absolutely! You can prepare the dough and freeze it after kneading. Wrap it tightly in plastic wrap and place it in an airtight container. When ready to bake, thaw the dough in the refrigerator overnight and proceed with the recipe as directed.
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).