Angel Biscuits – a delicious recipe with flour, sugar, Crisco, buttermilk, soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large bowl, sift dry ingredients together. Add Crisco and yeast mixture. Work with hands until moistened and dough stays together. Do not overmix; mix just until dough is no longer sticky. Place dough in a greased Tupperware bowl. Grease top of dough, cover with waxed paper and seal with a tight lid. Keep in refrigerator. Will keep for 4 weeks or more. When wanting biscuits, remove as much dough as you think you will need from the bowl. (Cover remaining dough with waxed paper and lid; store in refrigerator until you are ready to make more.) Roll out dough 1/2-inch thick. Melt a little oleo in microwave. Cut biscuits with a biscuit cutter and fold in half, pocketbook style. Dip in butter and place on cookie sheet. Bake on third rack in oven at 400u00b0 until lightly browned.
2071
kcal
Calories
103
g
Fat
249
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 c. self-rising flour (White Lily is good), 4 Tbsp. sugar, 1 c. Crisco, 2 c. buttermilk, and more.
Yes, Angel Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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