Ingredients you’ll need:
2 [1/4] oz packets active dry yeast [2 1/4 tsp per packet]
1/4 cup warm water [110°F]
5 cups all-purpose flour, plus additional for kneading
1/3 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
2 tsp salt
3/4 cup chilled butter, cubed [1 1/2 sticks]
1/2 cup chilled solid vegetable shortening, prefer butter flavored
2 cups buttermilk, lukewarm
2-4 Tbsp butter, melted to brush the tops
Directions:
To make the dough:
Sprinkle both packets of dry yeast over the warm water and set aside for 5 minutes. Sift together the flour, sugar, baking powder, soda and salt in a large mixing bowl. Cut 3/4 cup of chilled butter and 1/2 cup of chilled vegetable shortening into the dry ingredients until it resembles cornmeal. [Tip: This can be done using a food processor, or a hand mixer on low speed.]
After the yeast has become creamy and “bloomed” add it to the warm buttermilk and gently stir until combined. Make a well in the center of the dough and add the buttermilk/yeast mixture.
Gradually work the liquid into the dry ingredients until combined. The dough won’t be completely smooth. It will look like this…
Turn the dough out onto a lightly floured non-stick surface. Begin to work the dough, turning and gently kneading just until it comes together and appears smooth.
At this stage, you may divide the dough, in half if desired. Place half into a buttered bowl, and lay a damp towel on top, then refrigerate. [Tip: The dough may be stored for up to 1 week in the refrigerator] Use a floured rolling pin to roll the dough to 1/2 inch thickness. Use a 2 or 3 inch biscuit cutter dipped in flour to cut into rounds, reshaping the dough as needed. Do not twist the biscuit cutter.
Place onto a parchment lined or lightly greased baking sheet, then cover with a damp cloth. Allow to rise in a draft free place for 1 hour. [see cook’s note]
Melt 4 Tbsp of butter, and brush the tops just before baking. Preheat the oven to 400°F and bake for 13-15 minutes until golden and cooked through. Brush again with melted butter before serving, if desired. Yield: 24 angel biscuits [amount can vary depending on how the dough is divided]
Cook’s note:
If using Rapid Rise yeast, 1 hour rise time is sufficient. If using plain active dry yeast [long acting] allow the biscuits to rise for 1 1/2 hour.
- 2 [1/4] oz packets active dry yeast [2¼ tsp per packet]
- ¼ cup warm water [110°F]
- 5 cups all-purpose flour, plus additional for kneading
- ⅓ cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- ¾ cup chilled butter, cubed [1½ sticks]
- ½ cup chilled solid vegetable shortening, prefer butter flavored
- 2 cups buttermilk, lukewarm
- 2-4 Tbsp butter, melted to brush the tops
- To make the dough: Sprinkle both packets of dry yeast over the warm water and set aside for 5 minutes.
- Sift together the flour, sugar, baking powder, soda and salt in a large mixing bowl.
- Cut ¾ cup of chilled butter and ½ cup of chilled vegetable shortening into the dry ingredients until it resembles cornmeal. [Tip: This can be done using a food processor, or a hand mixer on low speed.]
- After the yeast has become creamy and "bloomed" add it to the warm buttermilk and gently stir until combined.
- Make a well in the center of the dough and add the buttermilk/yeast mixture.
- Gradually work the liquid into the dry ingredients until combined. The dough won't be completely smooth.
- Turn the dough out onto a lightly floured non-stick surface. Begin to work the dough, turning and gently kneading just until it comes together and appears smooth.
- At this stage, you may divide the dough, in half if desired. Place half into a buttered bowl, and lay a damp towel on top, then refrigerate. [Tip: The dough may be stored for up to 1 week in the refrigerator]
- Use a floured rolling pin to roll the dough to ½ inch thickness. Use a 2 or 3 inch biscuit cutter dipped in flour to cut into rounds, reshaping the dough as needed. Do not twist the biscuit cutter.
- Place onto a parchment lined or lightly greased baking sheet, then cover with a damp cloth. Allow to rise in a draft free place for 1 hour. [see cook's note]
- Melt 4 Tbsp of butter, and brush the tops just before baking.
- Preheat the oven to 400°F and bake for 13-15 minutes until golden and cooked through.
- Brush again with melted butter before serving, if desired.
Anonymous says
wonderful recipe. Haven’t made this in years.
Anonymous says
Tried this as written. The dough was very wet and sticky. Had to add about 3/4 c of flour just to get it dry enough to handle, but it must have still been too wet, since the biscuits spread rather than rose. The flavor was good and the family liked them, but they looked nothing like the picture. – Amy
Melissa says
Amy, I’ve been making this as written for years. I’m not sure I have any insight as to why your dough was particularly sticky, I haven’t had that issue. Perhaps,just make sure you measure the wet ingredients carefully to balance the ratio of wet to dry or you will have to add more dry to combat, and thus change how the biscuits turn out. If more ingredients are added, it changes everything including how they look and how long it takes them to bake.
Ruby says
I love these biscuits and have been making them for years. One thing I do differently is freeze the butter and shortening and grate them into the flour. It makes them very flaky. In regard to Melissa’s problem. If you don’t measure exactly you will have the problem you describe. Dry ingredients must not be heaping and the top needs to be smoothed over before using.Even a little bit off on the liquid and you will have a problem. I’ve had the opposite problem in my younger years when I baked with using inaccurate measurements of dry ingredients. So accurate measurements are a must.
Betty says
This recipe sounds wonderful. Can these be frozen after cutting for future use?
Melissa says
Thanks Betty, biscuit dough generally freezes quite well, so yes.
Shayna says
I realize that this is an older post, but I just wanted to share how amazing I think this recipe is! I was never successful at making biscuits, ever, until this recipe. Now my husband won’t eat any other biscuits and even prefers them over his mom’s. I make the whole batch of 24 and between our family of 5 and my in-laws family of 3 the entire pan is gone in a day.
Melissa says
I love these, too! I’m delighted your family is enjoying them they truly are delicious. Old or new, I love hearing from you thanks so much for taking the time to let me know.
Diane says
Can the extra biscuits be frozen and baked at a later date?
Melissa says
Yes, they can.
Judy Jones says
Does the dough have to be refrigerated first, and then allowed to rise? Or can you work with the dough immediately after mixing/kneading?
Melissa says
You can work the dough immediately then allow to rise per the instructions.
Bonnie says
Is unsalted butter ok?
Melissa says
Sure, no problem.
Jan says
I made this recipe twice with the same result. They rose well and looked good but had an “off” taste. A bad taste most undesirable. I’ve made bread for 50 years and had very few failures. The only substitution was that I used regular milk with lemon juice added to it as a substitute for buttermilk. What could have caused the biscuits to taste bad?
Melissa says
If the yeast you used wasn’t fresh it could have been the issue. Otherwise, there’s nothing in this recipe that should have a different taste the ingredients are pantry staples.Hopefully, all of the ingredients were quality but, it could have been the yeast. Otherwise, no idea.
Michelle says
I made the dough last night. Put it in a buttered bowl with a damp towel in the fridge. Got up this morning proofed in my oven setting and then cooked them for breakfast! Wonnderful!! Freezing 16 have 8 left in fridge and cooked 8 this AM. Love this!
Melissa says
Wonderful, this dough is very forgiving and my Mom always lets her dough proof in the fridge. Thanks so much for taking the time to let me know you enjoyed them.