Big Angel Biscuits Recipe

Ingredients for Big Angel Biscuits

• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water (105-115°F)
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• Sugar
• 1/2 cup shortening (or lard)
• 1 cup buttermilk

How to Make Big Angel Biscuits

1. In a small bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup warm water (105-115°F). Let stand for 5-10 minutes until foamy.
2. In a large bowl, whisk together 4 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 cup shortening (or lard). Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Add the yeast mixture and 1 cup buttermilk to the dry ingredients. Stir gently until just combined; do not overmix.
4. Turn the dough out onto a lightly floured surface. Knead gently 8-10 times. Avoid overworking the dough.
5. Pat or roll the dough to about 1-inch thickness. Use a 2-inch biscuit cutter or a knife to cut out biscuits. Reroll scraps.
6. Place biscuits onto a greased baking sheet.
7. Let biscuits rise for 10-15 minutes in a warm place.
8. Bake in a preheated 400°F (200°C) oven for 12-15 minutes, or until golden brown.