My family loves bread–just about any kind of bread! One of our favorite biscuits growing up was called Angel Biscuits. They probably got their name as they can be fluffy after they bake, and they taste so heavenly! The recipe makes a large amount of biscuits–easily 24 biscuits, and the dough can be refrigerated for at least a week. My mom would make 12 biscuits and refrigerate the rest of the dough for another time. The dough can also be made up the night before to be rolled out the next day. Often this recipe gets made when my whole extended family gathers together as we have 24 people in my family. When I make the biscuits for my immediate family, I usually make up the whole recipe as my children will eat them for breakfast and take them to school with some cheese or peanut butter and jelly for lunch the next day.
Recipe for Murriel’s Angel Biscuits
Cooking Time Required: 12-15 min. Preheat oven @ 425
Ingredients and Directions:
Dissolve: 1 pkg. yeast and 1/3 c. sugar in 1 c. warm water
Add in the order listed below:
- 2 c. buttermilk (I use sour milk if I have any or I put 1 tsp. lemon juice or vinegar in regular milk to sour the milk and use it in place of buttermilk.)
- 1/2 tsp. soda (put in the buttermilk)
- 2/3 c. cooking oil
- 4 rounded tsp. baking powder (It does not matter how “rounded” your teaspoons are.)
- 2 tsp. salt
- 6 c. flour
Knead like biscuit dough. (Spoon the dough out onto a floured board and add some flour until it’s not so sloppy and knead it.)
Let set for half an hour. However, it does not need to rise. (I do not usually do this step as I am always in a rush. They turn out fine.)
Roll out dough to 1/2″ thick. Cut the biscuits. Place on a lightly greased cookie sheet or baking pan. I like to make them a little thick, so they will be “poofy.”
Bake at 425° for 12-15 minutes. The leftover dough may be stored in a container in the refrigerator.