Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, angel flake biscuits. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

We're bringing you a classic, buttery buttermilk biscuit- best when baked in cast iron! This was mama's recipe and a favorite of ours growing up! How to make angel flake biscuits Recipe categories: Breads, Rolls/biscuits, Midwestern u.s.

Angel Flake Biscuits is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Angel Flake Biscuits is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook angel flake biscuits using 9 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Angel Flake Biscuits:

1. Get 1 envelope dry yeast
2. Get 1/4 cup luke warm water
3. Take 5 cup flour
4. Make ready 2 tsp baking powder
5. Make ready 1 tsp baking soda
6. Take 1 tsp salt
7. Prepare 1 tbsp sugar
8. Take 3/4 cup Crisco shortening
9. Prepare 2 1/2 cup buttermilk

If you don't know what Angel Biscuits are. Angel biscuits are the perfect blend of flaky buttermilk biscuits and a soft, squishy yeast rolls. You start these angel biscuits by proofing the yeast. Adding yeast is what gives these biscuits their fluffy.

Instructions to make Angel Flake Biscuits:

1. Pre-heat oven to 450°F.
2. Dissolve yeast in the warm water and set aside for later use.
3. Mix all DRY ingredients by hand in a bowl
4. Cut in shortening to the dry mixture with a pastry cutter if you have one. If not, you can cut in using a butter knife in each hand cutting in different directions.
5. Add the buttermilk to the yeast mixture.
6. Add yeast and buttermilk to other ingredients in the bowl.
7. Mix well by hand.
8. Pour out biscuit dough onto a well floured surface and pat out by hand leaving a dough that is approximately 1 inch thick.
9. Cut approximately 12 biscuits with a biscuit cutter or the edge of an upside down drinking glass.
10. Keep cutter or glass edge floured so dough doesnt stick to cutter.
11. Crowd biscuits into a "just the right size" well oiled baking pan. (I prefer a glass baking pan.)
12. Bake until biscuit tops are golden brown. Approximate baking time is 20 minutes.
13. You may keep dough stored in refrigerator for a later baking time. The cool refrigerator temperature keeps the dough from rising until you are ready to make biscuits. The dough will keep nicely in refrigerator for up to 1 week.
14. Optional: When biscuits come out of oven, cover with fresh made sausage gravy! - - https://cookpad.com/us/recipes/339825-sausage-gravy-for-biscuits-n-gravy

This classic homemade angel biscuit recipe uses not one, but three types of leavening agents including yeast, baking powder and baking soda, resulting in the fluffiest biscuits imaginable. Soft wheat flour makes the best biscuits. Angel Biscuits, aka Bride's Biscuits, are a light, fluffy biscuit made with yeast. They are the perfect cross between a flaky biscuit and a soft dinner roll. If yo're looking for a more traditional biscuit.

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