Southern Eats

  Angel Biscuits  


These yeast raised biscuits are extra light and fluffy. My mother only made them for special occasions since they are more trouble, but they sure are delicious.

5 cups self-rising flour
3/4 cup shortening
1/4 cup sugar
1 package dry yeast
1/4 cup lukewarm water
3 cups buttermilk
1 teaspoon baking soda

Dissolve yeast in water. Sift sugar and flour together or mix well with a whisk. Cut shortening into the flour mix until the consitency of cornmeal. Add soda to buttermilk and stir until dissolved then add to the flour mixture along with the dissolved yeast. Mix well. You can store the dough in an airtight container in the refrigerator for up to 3 or 4 days until you are ready to use it. When ready to bake, preheat oven to 400 degrees. Knead the dough briefly on a floured board then roll out and cut. Bake on a lightly greased cookie sheet or in a cast iron skillet until browned to your taste, about 10 minutes. Makes 4-5 dozen depending on how large you cut them.


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