Angel Biscuits

Yeast in the dough makes this biscuit recipe lighter than most.


1 package active dry yeast (about .25 ounce) 1/4 cup warm water, about 110° F. 2 cups warmed buttermilk, about 110° F. 5 to 5 1/4 cups all-purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon salt 3/4 cup chilled shortening 4 tablespoons chilled butter melted butter

Nutritional information

No nutrition information available


Dissolve the yeast in the 1/4 cup of warm water. Set aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size