Have you ever had angel biscuits? Well they were new to me until I moved to Kentucky years ago. There was a wonderful restaurant there called, “Bolton’s Landing”. With every meal, angel biscuits similar to these were brought to your table and served with butter and honey. They are different than your typical biscuits. They are extra light and fluffy because of the yeast in them.
I had nearly forgotten this recipe and had not made these biscuits for several years until this week. I served mine with dinner, but it is also really good to sprinkle cinnamon sugar on top before baking and then eat them for dessert. They’re delicious!
- 1 package dry yeast (or 2-1/4 teaspoons)
- 1/4 cup warm water
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1/2 cups shortening
- 1 cup buttermilk
- Melted butter for brushing on tops
Dissolve yeast in warm water and set aside.
Mix dry ingredients in order given.
With pastry blender, fork, or food processor, cut shortening into dry ingredients until it resembles coarse meal.
Stir in buttermilk and water/yeast mixture, blending thoroughly.
If not baking immediately, refrigerate up to 2-3 days.
When ready to make biscuits, turn dough onto a floured board and knead lightly.
Roll out dough to about 1/2 inch thickness.
Cut with a 2 1/2 inch round cutter, and place in buttered pan.
(Biscuits can be left round or folded in half and pinched down as shown in photo.)
Brush tops of biscuits with melted butter.
Let biscuits rise slightly, approximately 30 minutes.
Bake at 425°F for 10-12 minutes or until tops are lightly browned.