Angel Flake Biscuits
Angel Flake Biscuits
Angel Flake Biscuits live up to their heavenly name. Made with a combination of yeast, baking powder, and baking soda, these buttermilk biscuits rise tall and bake up incredibly light, fluffy, and tender, with a subtle tang and a soft, pillowy crumb. A brush of melted butter on top gives them a golden, rich finish that makes them practically melt in your mouth. They’re perfect for Sunday breakfast with honey or jam, smothered in sausage gravy, or served warm alongside soups, stews, and holiday dinners.
Ingredients
- 2 ¼ teaspoons active dry yeast or 1 packet
- 1 teaspoon sugar for the yeast mixture
- ¼ cup warm water
- 1 tablespoon baking powder
- 5 cups bread flour plus extra for the work surface and cutter
- 1 teaspoon baking soda
- ¼ cup sugar for the dough
- 1 teaspoon salt
- 1 cup Crisco shortening
- 2 cups buttermilk
- butter for greasing the pan and brushing the tops; amount not specified
Instructions
- Preheat the oven to 400°F.
- In a small bowl, stir the active dry yeast and 1 teaspoon sugar into the warm water. Set aside while preparing the remaining ingredients.
- Dust a pastry mat, large cutting board, or clean counter with flour.
- In a large bowl, combine the baking powder, bread flour, baking soda, 1/4 cup sugar, and salt. Cut in the Crisco with a large fork or pastry blender until finely crumbled. Set aside.
- Stir the yeast mixture into the buttermilk. Add to the crumbled flour mixture and mix well with your hands.
- Place the dough on the floured surface. Pat and stretch it until about 1 inch thick.
- Dip a biscuit cutter into flour and cut the biscuits, dipping the cutter into flour again as needed.
- Place the biscuits in a buttered pan sized so the biscuits touch one another and the outer biscuits touch the sides of the pan.
- Melt some butter and brush it over the tops of the biscuits.
- Bake in the middle of the oven for 15–20 minutes, or until golden.
Notes
Yeast: This recipe uses active dry yeast, which is stirred into warm water with 1 teaspoon sugar before being added to the dough. Bubbling indicates the yeast is active. Instant yeast is typically mixed with dry ingredients; the original recipe does not provide an instant-yeast variation.
Pan arrangement: Place the biscuits close together so they touch, with the outside biscuits touching the pan.
Baking time: Bake for 15–20 minutes, until golden. The cook-time field shows the upper end of that range.
Yield: The number of biscuits will depend on cutter size and how thick the dough is rolled.
Nutrition
Calories: 155kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 290mgPotassium: 75mgFiber: 1gSugar: 4gVitamin A: 45IUVitamin C: 0.001mgCalcium: 75mgIron: 0.4mg
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Nutrition Information
(per serving)
Calories: 155kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 290mgPotassium: 75mgFiber: 1gSugar: 4gVitamin A: 45IUVitamin C: 0.001mgCalcium: 75mgIron: 0.4mg
Nutrition information is an estimate and may vary based on ingredients and brands.
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