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 1 1/4 oz. dry active yeast
- 1/2 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 1/2 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 3/4 full).
- Bake at 350 for about 20 minutes or until golden brown.
- Makes approx. 32 biscuits
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I want to try these with the Chocolate Gravy I’m making on Sunday.
YUM! I love bread it’s my weakness! I will have to try this recipe.
we use cookie cutters to make our angel biscuits. My younger son has elephant shaped biscuits 🙂
I love the idea of using cookie cutters to cut out the biscuits. I am so doing that next time!!
you always have the best recipes! thank you for sharing. question. when you refrigerate. air tight lid or zip lock bag? can I use my kitchen aid to mix everything? or do I have to be careful about over mixing? I am not a bread maker. I usually make hockey pucks! LOL…. this recipe sounds interesting enough to try it out! making chili tonight and I thought this would go well…
thanks!!!
Lorene
Lorene, I usually put it in a tupperware container with a lid because it is easier to scoop out than in a ziploc bag. I do it in my Kitchen Aid. You usually don’t have to worry about over mixing bread. You just want to make sure you don’t kill the yeast. Good luck!!
I am intrigued by the comination of biscuit and yeast bread. I can’t wait to try them. BTW I love your blog header and colors. It is so pretty and calming. Have a great week!
Question…I’m just confused on the yeast measurement: “1 package (1 1/4 oz)”. My dry yeast packets are the equivalent of 2 1/4 tsp of yeast or 1/4 oz., neither of which is what you used. Help?! I just want to get it right because I’m DYING to make these.
Sorry for the confusion. That is a typo. It should be two and a quarter not one and a quartered
I have a yeast roll recipe that I make and I freeze the balls of dough so I can pull out what I need for a meal. I let them rise and then bake them…Could I do the same with the Angel Biscuits after I cut them out? Thanks!
I have never frozen the dough but I don’t see why you couldn’t. Let me know if you try it!
GladI read the comments to see there was a typo for the yeast measurement! Of course I might have not have noticed & just used the packet without checking the amount anyway. I love biscuits & rolls & just HATE the ones that come in tubes (you know the ones I mean)! Can’t wait to try these.
The typo was fixed after the comment – it is correct now.
Would this recipe work well using mini cupcake tins or would they tend to be dry?
Not sure – worth a try!
Hi, as a UK based mum…. Please can you tell me what type of flour this uses? Is it strong bread, plain or self-raising flour?
Also what is vegetable shortening? Is it oil? Thanks
Kimberley, It is just regular all purpose flour here in the US. I am assuming it would be like your plain flour. vegetable shortening is what we call Crisco here in the US, it is not oil. It is a solid product, more like lard.
Can the biscuit be frozen and baked later? How long will the dough keep in refrigerator.
I have not frozen them but have kept the dough refrigerated for up to a week.
I have a similar Angel Biscuits recipe handed down to me from my grandmother except it uses 3 T sugar and buttermilk in place of plain milk. She said “This dough makes quick biscuits, shortcake, hamburger buns and sweet rolls using small pieces of dough rolled in cinnamon and sugar and stacked 3 high in a loaf pan.”
Don’t you just love a good old family recipe!
I’m very intrigued by this cross between a yeast roll and a biscuit! I can definitely see it becoming a favorite in my house! Have you tried it with butter instead of shortening?
Naomi, Hope you enjoy them as much as we do.
I have only made them with shortening but they should work fine with butter.