I think these biscuits are just pretty! They look like something you would serve at a ladies’ afternoon tea or something. Now, I know that I already have a biscuit recipe on this blog, but these are different. They involve yeast, but they don’t have to rise because they also have baking soda and baking powder. Now, I will say that this particular recipe for these biscuits is rather huge, but you can keep the dough in the refrigerator for several days. I went ahead and cooked all the dough and have frozen most of the uneaten biscuits in a gallon freezer bag.
As always, this recipe is someone else’s. In this case it is from my step-mom’s sister Faye Kelly. You can cook this recipe like normal cut-out biscuits, if you want, but they are not nearly as pretty to look at. 🙂
Pull-Apart Angel Biscuits
Yeilds 36 pull-apart biscuits or 6 dozen cut-out biscuits
5 cups all-purpose flour (You may need a bit more, about 1/2 cup, to make it workable, unless you are going to make cut-out biscuits.)
3/4 cup shortening
1 tsp. baking soda
1 tsp. salt
3 tsp. baking powder
3 tbsp. sugar
1 envelope yeast, dissolved in 1/2 cup of warm water
2 cups buttermilk*
- Dissolve yeast in water and set aside.
- Mix together dry ingredients.
- Cut in shortening.
- Add yeast and buttermilk.
- Work together with a large spoon until all the flour is moistened.
- Pinch dough into about 1 tsp. size lumps and roll into ball shape.
- Place three dough balls in the bottom of each muffin cup of a muffin pan. You do not have to grease or line the pan.
- Bake at 400-degrees for 15-20 minutes.
*If you do not have buttermilk, you can make sour milk by putting 2 tbsp. of vinegar in 2-cup measuring cup and filling the rest of the way with regular milk. Let sit about 5 minutes before using.
**If you want to do cut-out biscuits, then divide the dough into at least half to make it easier to work with, roll it out to desired thickness, and cut into biscuits, with a cutter. Cook the same way.