C.H.S. Home Economics Department'S Delicious Angel Biscuits
Delicious angel biscuits with a tender crumb and flaky texture, perfect for breakfast or brunch, appealing to those who enjoy light, buttery, and mildly sweet baked goods.
Ingredients
Instructions
- Dissolve yeast in 1/4 cup warm (not hot) water.
- Combine dry ingredients in a large bowl.
- Cut in shortening with a pastry blender until the mixture looks crumbly.
- Stir in the yeast mixture and buttermilk; mix well.
- Roll out the dough onto a floured surface.
- Cut with a biscuit cutter and place on a baking sheet.
- Bake at 500°F until brown, about 10 minutes.
- Dough can be stored in a covered container in the refrigerator for up to a week and used as needed.
Tips & Substitutions
For best results, use fresh yeast and ensure that the water for dissolving the yeast is warm but not hot, as excessive heat can kill the yeast. If you don't have self-rising flour, you can substitute all-purpose flour combined with 1 teaspoon of baking powder and 1/2 teaspoon of salt per cup of flour. This recipe is versatile; consider adding herbs or cheese for extra flavor.
Serving Suggestions
These angel biscuits make a delightful addition to any meal and pair beautifully with Delicious Macaroni And Cheese or a hearty Good And Easy Stew. Serve them warm with butter, honey, or your favorite jam. For a breakfast treat, enjoy them alongside scrambled eggs or as a base for a breakfast sandwich filled with eggs and sausage.
Storage & Reheating
Store leftover dough in a covered container in the refrigerator for up to a week. When you're ready to use it, simply roll out and cut the desired amount, allowing it to rest for a few minutes before baking to ensure a fluffy texture. Baked biscuits can be kept in an airtight container for up to three days, and they reheat well in the oven at 350°F for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of C.H.S. Home Economics Department'S Delicious Angel Biscuits contains roughly 210 calories, with 8g protein, 43g carbohydrates, and 2g fat. It is an excellent source of vitamin C (40% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 793mg per serving (34% 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 freeze the biscuit dough?
Yes, you can freeze the biscuit dough! After cutting the biscuits, place them on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag. They can be baked directly from the freezer; just add a couple of extra minutes to the baking time.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly, then use it in place of buttermilk in this recipe.
How do I know when the biscuits are done?
The biscuits are done when they are golden brown on top and have risen nicely. You can also tap the bottom of a biscuit; if it sounds hollow, it's ready. Keep an eye on them, as they can bake quickly at a high temperature like 500°F.
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).