Make your own delicious, yeasty angel biscuits at home. The dough can be stored in the refrigerator
I love a good yeast roll and I also love a good biscuit. I just realized I have never shared my favorite yeast roll recipe. Too many recipes, too little time!
Today’s recipe is for a combination of the two. It has the ease and quickness of a biscuit but it has more of the yeasty, lightness of a yeast roll.
My sister in law, Teresa, gave me this recipe years ago (probably like 30) I have made a few tweeks to the recipe.
Angel Biscuits would be a great addition to that Sunday Pot Roast.
I have made them two ways.
First,I roll out the dough and cut it with my trusty, old biscuit cutter (that was my mothers.)
I then let them rise for about 30 minutes on the cookie sheet before baking.
The second way I’ve done them is just to grease a muffin tin and plop a spoonful of dough in, it turns out more like a drop biscuit.
Either way they taste heavenly (just like an angel)
The other great thing about this dough is that you can refrigerate it for several weeks and just pull out the amount you need each night for dinner. Fresh, warm rolls in minutes.
Angel Biscuits don’t rise as much as a yeast roll but they are not as heavy as a traditional biscuit either.
Share a little bit of heaven with your family at dinner – make Angel Biscuits!
- 1 package (1¼ oz.) dry active yeast
- ½ C warm water with 2 Tbsp sugar
- 5 C flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 C milk
- 1 C vegetable shortening
- Add yeast to warm water and sugar and allow to sit for 5 minutes.
- Mix together dry ingredients. Cut in shortening until crumbly.
- Add yeast mixture and milk to crumb mixture. Stir until well moistened.
- At this point you may just cover the bowl and refrigerate until ready to use or roll the dough out and cut with a biscuit cutter. Dough should be about ½ inch thick.
- Place on a greased baking sheet and cover and allow to rise for about 30 minutes.
- Another option is to grease a muffin tip and spoon dough into muffin tins (about ¾ full).
- Bake at 350 for about 20 minutes or until golden brown.
- Makes approx. 32 biscuits