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Angel Biscuits No Rising Necessary

Updated June 14, 2018

For light, fluffy and delicious biscuits, these angel biscuits can't be beat. The dough is easy to make and even keeps well refrigerated for about a week, so you can prepare one day and bake on another. Easy peasy!

Cooking Time12 min

Ingredients

  • 1 cake yeast
  • 3 teaspoons baking powder
  • 2 tablespoons lukewarm water
  • 4 tablespoons sugar
  • 5 cups plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup shortening
  • 2 cups buttermilk

Instructions

  1. Preheat oven to 400 degrees F.
     
  2. Dissolve yeast in water.
     
  3. Into a bowl, sift flour with other dry ingredients.
     
  4. Cut in shortening, add buttermilk, then add yeast mixture.
     
  5. Stir until all flour is dampened.
     
  6. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter.
     
  7. Bake at 400 degrees F about 12 minutes.

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MMMMMM! Top with honey or homemade jam!

WONDERBAR!!!!

Thanks for the great tip ELHart! -Editors of RecipeLion

This looks like a very good recipe for Angel biscuits. I plan on making up a batch of these. I do not think that if you store the dough in the Refr. that they have to come to room temp. The hot oven will make the yeast rise. Hope this helps you. Cajungranny

I read recipe reviews to see it the recipe is any good. Is it? Do these biscuits taste good? Are they worth making?

@grinninggrammy, Thanks for the information and your thoughts on the recipe.

The reason to have it at room temperature is because of the yeast in the recipe. Canned biscuits don't use yeast. Also, my copy shows 400 degrees, so either it was fixed, or your copy had an extra digit typed in.

a cake of yeast =1 package of yeast =2 1/4 teaspoons of the granulated/dry yeast

I don't think you need to have dough at room temp. If you use canned biscuits, the dough doesn't need to be brought to room temp before baking. Also, you can bake just what you need of the biscuits and freeze the rest on a cookie sheet. Just put them in a freezer bag once they are solid then take out what you need later. Its the same as the freezer biscuits you buy at the store.

How many biscuits does this make & is it feasable for 3 to eat that many in a week? Also, do I need to have dough at room temp, after storing in fridge, before baking?

Did you find out how many biscuits this will make?

1 cake of yeast = 1 pkg yeast = 1 12 tsp yeast Hope this helps.

I buy yeast in granulated form in a jar. Is there a conversion from cake to this form?

The instructions call for preheating the oven to 4009 degrees!! At least it tells you in the final step to cook at 400 degrees. Charmokie

Thanks, Butterbean! No idea what the "s" was for, so we have removed it and updated the recipe to make it more clear. Thanks for catching that - our readers are our best Editors!

Please tell me what the s is for before the 5 ingreds???

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