Angel Biscuits


It seems only fitting that after a post of devils in eggs, I should have a post about angels in biscuits.

This morning I needed a lift, and fresh biscuits warm from the oven, bathed with butter and smothered in fresh jam was just the thing to do it. This recipe is from the South, and Southerners know their biscuits!


The dry team roster: flour, salt, sugar, yeast, baking soda and baking powder
The wet team includes both buttermilk and a little warm water
The fat team called for lard or shortening. Being fresh out of lard…lol…
It always amazes me how these ingredients in different combinations produces different things.


The dough is very soft and tends towards stickiness.

Waiting their turn in the oven
The warm tart fragrance of the buttermilk is amazing! It makes my nose tickle just a little and I find myself watching the timer.
This recipe yielded 24 biscuits with a decent beggar’s biscuit too. That one will become a treat for my chickens.
The Beggar’s Biscuit

I baked one batch a little darker, for eating fresh. The other batch is slightly lighter. I will freeze them individually and then be able to pull them out as desired over the next couple of weeks. They will toast beautifully and I will appreciate them over and over.


Off to breakfast!

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2 Responses to Angel Biscuits

  1. allyn says:

    oh goodness. yum. uhm, where’s the recipe? because i need angel biscuits. ; )

  2. Here you go!

    Angel Biscuits

    5 C sifted all-purpose flour
    1 TBS baking powder
    1 tsp baking soda
    1/4 cup sugar
    2 tsp salt
    1 C firmly packed vegetable shortening or lard or a half-and-half mixture of the two
    2 C buttermilk
    One 1/4-ounce package active dry yeast (dissolved in 1/4 C very warm water)

    Preheat the oven to 400° F.

    Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.

    Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds (or seasonal shapes with cookie cutters). Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll gently, and cut as before.

    Bake for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.

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