Angel Biscuits

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Recipe photo
Hands-on time:
Baking time:
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Yield: 16 biscuits

Recipe photo

Part soft yeast roll, part tender biscuit, these buns are an interesting composite. Sometimes called Bride's Biscuits (because even a new bride was supposed to be able to make them easily), they include both yeast and baking powder, for a guaranteed rise. Though they don't rise high, like Southern biscuits do, they're nevertheless a soft, light roll, perfect for splitting in half and filling with a slice of ham or sausage patty.

Angel Biscuits

star rating (20) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 biscuits
Published: 01/01/2010

Ingredients

Directions

1) Whisk together the flour, yeast, sugar, salt, and baking powder.

2) Add the shortening, mixing till evenly crumbly.

3) Add the butter, mixing till roughly combined. Pea-sized bits of butter can remain.

4) Add the milk, mixing till just combined. The dough will be quite wet.

5) Transfer the dough to a well-floured work surface, and quickly and gently pat it into a 7" diameter, 1"-thick circle.

6) Use a 2" round biscuit cutter to cut 16 biscuits. Place them close together on a lightly floured or parchment-lined tray or baking sheet. Cover with lightly greased plastic wrap or the cover of your choice, and allow the biscuits to rest at room temperature for 1 hour.

7) After an hour, cover the biscuits with plastic wrap, and place the pan in the freezer for at least 1 hour. Overnight is fine. Alternatively, biscuits can be frozen up to 2 months.

8) When ready to bake, preheat the oven to 400°F.

9) Remove the biscuits form the freezer, remove the plastic, and space them on a lightly greased or parchment-lined baking sheet.

10) Bake the biscuits for 16 to 18 minutes, till they're golden brown.

11) Remove from the oven, and brush with melted butter, if desired.

Yield: 16 biscuits.

Reviews

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  • star rating 12/22/2014
  • Gale from Lowell, IN
  • Tried these biscuits for their time-saving ability. Made them 3 days ahead. They were delicious. I loved the slight yeasty taste, and they were very flaky. Will definitely make again and recommend to my family and friends.
  • star rating 09/08/2014
  • ruthcatrin from KAF Community
  • Love these! Being able to make up a batch and then store them in the freezer for days (yes, days, even a couple weeks, though I've yet to have any that aren't eaten longer than that), so that we can have biscuits for breakfast without doing any work is awesome!
  • star rating 08/11/2014
  • patalves from KAF Community
  • Very disappointing. I had great hope for being able to pull out a few at a time from the freezer. Mine were terrible. The dough rose just fine with the initial rising period but didn't rise at all during the baking period and they tasted really yeasty. I was suspicious about not letting them rise a second time and cooking directly from the freezer and my fears came true. I threw out the remaining dough. I'm skilled baker and bread maker.

    We're terribly sorry to hear that you were so unhappy with these biscuits. I can think of a few things that may have happened, my initial concern being perhaps the type of yeast you used, but if you could give our Baker's Hotline a call at 1-855-371-2253, we'd love a chance to figure our what went awry in your biscuit bake. Happy Baking! Jocelyn@KAF

  • 08/03/2014
  • Shirley from Groveport, Ohio
  • I love these biscuits because they have yeast that makes them rise. Have made them several times. Took them to our Apple Butter Community Day where we made the Apple Butter in the big pots and then tasted it spread on the biscuits. Um um. Thanks King Arthur flour.
  • star rating 11/24/2011
  • dryneth from KAF Community
  • Soooo good and truly foolproof. I hadn't thought of adding chips to them until I saw it on the blog; I will be making them with cinnamon bites and sprinkled with cinnamon sugar for Sunday brunch!
  • star rating 05/04/2010
  • Baker 1946 from Stowe, VT
  • The biscuits are fabulous and easy to make. I've made these a couple of times and they have come out perfectly. I like being able to freeze them and take only what I need to bake -- right now I'm going to bake four for lunch!!! These are a must have recipe. Thank you KAF............
  • star rating 05/05/2009
  • Meagan from
  • These were tasty and came out pretty much like the photos. I thought they could have risen more once baked. Maybe letting them sit out for longer than 1 hour would have helped, I was a little worried since the milk was only 70 (room temp). I did substitute 1/2 c. flour with white whole wheat, I love using this flour in my breads. I also liked how these were lighter than traditional biscuits and everyone really seemed to like them.
  • star rating 05/05/2009
  • Beth from VA
  • I pulled a couple of the biscuits out of the freezer this morning after they had been frozen approximately 16 hours. I would say that they were even better than the ones I had made with only 2 hours of freezing time. They seemed to rise higher too. These are certainly worth making, and certainly better than the frozen biscuits you find in a grocery store.
  • star rating 05/04/2009
  • Beth from Virginia
  • I made two batches of these biscuits today, but changed the milk to buttermilk in the second batch, and used Bakewell Cream and baking soda instead of only baking powder in the second batch. Maybe I added a bit too much milk in the first batch, because I found I really had to flour the board and the biscuits pretty heavily to cut them properly, but then again it was a very rainy humid day. But for some reason the second batch where I used Bakewell cream and baking soda (2-1/2 tsp of Bakewell cream and 1-1/4 tsp baking soda) and buttermilk, the dough was not sticky at all. My home was rather cool - about 64 degrees, so maybe I should have let them rise for longer than one hour, but I decided to freeze the batches after just one hour at "room temperature." They froze for two hours before I made them. There was a definite difference in taste between the two versions, and the general consensus was that the plain milk biscuits were better, but everyone still said that both kinds were excellent. My husband is just thrilled to death that he can have frozen biscuits just waiting to be popped in the oven. I'm going to make these again, and see if it makes a difference in taste if I freeze them overnight, but they are certainly worth making.
  • star rating 05/04/2009
  • Audrey from Michigan
  • Made this biscuits last night with dinner. They were wonderful. Great texture!!!!
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