Angel Biscuits

These light & fluffy Angel Biscuits are half-biscuit, half-roll! Seriously, the best of both worlds in one tasty package. AND, they are so darn easy to make.

Course Breads, Breakfast

Cuisine American

Keyword angel biscuit recipe, angel biscuits, how to make biscuits

Prep Time 15

Cook Time 15

Total Time 30

Servings biscuits

Calories 263kcal

Author Katie Cooksey

Ingredients

1 envelope quick rise yeast
2 tablespoons warm water
1 3/4 cups all purpose flour
1 cup cake flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/3 cup vegetable shortening chilled
1 cup buttermilk cold

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
In a small bowl, stir the yeast and warm water together. Set aside to proof.
In a large bowl, stir all dry ingredients together to combine.
Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
Roll out onto a floured surface and cut into 8 1-inch thick circles. Place into prepared pan.
Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.

Nutrition