Angel Biscuits


Warm biscuits straight from the oven! Yum!

We love to have some form of bread to go with our dinner but time gets away from me more and more. I have loved investment cooking for over 15 years now but somehow I had gotten away from this wonderful method of putting dinner on the table even on the busiest days. No more I tell you! It’s a new year and I’m determined to get back on track and that starts with some investment cooking!

One of my favorite recipes to store up for another day is Angel Biscuits. They bake up light and fluffy and are perfect for breakfast, lunch or dinner. This recipe makes 100 biscuits! You can have enough for today and many meals to come. I baked up one batch and then flash froze the rest of the biscuits. After they were frozen we bagged them up in gallon sized freezer baggies. Now we can just take out as many as we need. Put them on a pan to thaw while the oven is preheating to 425 degrees. Then pop them in the oven for 10-15 minutes and you are ready to eat!

To make the biscuits mix all of the dry ingredients.


Next cut in the butter and lard (or shortening). I have learned most of my techniques for making light biscuits from Alton Brown. One of my favorite ways to make this recipe easier is by using my food processor with the cheese grating blade to grate frozen butter. This makes it much easier to blend the butter into the flour. This is how the dough should look before you add the liquids.



Next mix all the liquids together and pour them into a well in the dry ingredients. Stir just until mixed. Turn onto floured surface and knead lightly.

Roll out to about 1/2 inch. Cut the biscuits out and put into greased pans. Bake at 425 oven about 10 minutes.




Angel Biscuits

Makes 100

1/4 cup SAF yeast

20 cups of flour (one 5 lb bag)

1/3 cup baking powder

3 Tbsp salt

1 tsp baking soda

1/2 cup sugar

2 cups butter (frozen)

2 cups lard (or shortening)

8 cups buttermilk

Combine all dry ingredients. Cut in butter and shortening. Add buttermilk. Stir just until mixed Turn out on floured surface. Knead lightly. Roll out to 1/2 inch. Cut out biscuits and bake on greased pan in 425 oven about 10 minutes.

We flash freeze most of them before baking. Put them on a pan to thaw for at least 20 minutes as the oven preheats.


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