Grandmother Cora'S Angel Biscuits
Grandmother Cora's Angel Biscuits are flaky, buttery treats with a hint of sweetness, perfect for breakfast or brunch, delighting family and friends with their tender, airy texture.
Ingredients
Instructions
- Sift together flour, baking powder, salt, sugar, and soda.
- Cut in shortening into the dry ingredients until crumbly.
- Pour the yeast into 2 teaspoons of warm water, stirring until dissolved.
- Mix the dissolved yeast with the buttermilk.
- Combine the liquid mixture with the dry ingredients and mix thoroughly.
- Roll out the dough thinly and cut into shapes.
- Bake in a cold oven preheated to 400°F until golden brown.
Tips & Substitutions
For a lighter texture, ensure your buttermilk is at room temperature before mixing. If you don't have shortening, you can use an equal amount of unsalted butter instead. Make sure to roll the dough evenly to ensure even baking, and use a floured surface to prevent sticking. If you want to add a twist, consider incorporating herbs or cheese for a savory version.
Serving Suggestions
These angel biscuits are perfect as a side for breakfast or brunch. Serve them warm with butter and honey or alongside dishes like Turnip And Potato Soup for a comforting meal. They also pair beautifully with Kentucky Bourbon Chess Pie for dessert, making them versatile for any occasion.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, you can freeze them for up to a month. When reheating, place the biscuits in a preheated oven at 350°F for about 10 minutes to restore their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother Cora'S Angel Biscuits contains roughly 562 calories, with 21g protein, 66g carbohydrates, and 24g fat. It is an excellent source of protein (42% of the Daily Value), calcium (41% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin D 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 all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour in this recipe. The texture might be slightly different, but it will still yield delicious biscuits. Just be mindful of the consistency of your dough; it should be soft but not overly sticky.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk and work well in this recipe.
How do I ensure my biscuits rise properly?
To ensure your biscuits rise well, make sure your baking powder and yeast are fresh. Additionally, avoid overworking the dough; mix just until combined. Cutting the dough into shapes rather than rolling it too thin will also help them rise during baking.
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).