We tried these this weekend and they were a huge hit. They were tender like biscuits but had the texture of rolls. Hope your family loves them too. Try them with either as Biscuits and gravy or just hot out of the oven.
Angel Biscuits
2 packages of Dry Yeast (total of 5 teaspoons) ¼ cup warm water (115 degrees) 2 Cups warm buttermilk (115 degrees) 5 to 5 ½ cups all-purpose flour, plus more for counter 1/3 Cup sugar 1 Tablespoon salt 2 teaspoons Baking Powder 1 teaspoon Baking Soda 1 Cup Shortening Melted Butter
In a small bowl dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk and set aside.
In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda. Cut in shortening with a pastry blender until mixture shortening is about the size of peas. Stir in yeast mixture.
Sprinkle a small amount of flour onto the counter and put the dough onto the flour. Knead lightly to just combine. Pat to about ½ inch thickness. Cut with a 2 inch biscuit cutter or a small glass. Knead the scraps back together and continue to cut them. Place them 2 inches apart on a lightly greased baking sheet for a crunchy texture or TWO 9×9 pans for a softer texture.
Cover with a kitchen towel and let rise in a warm place until almost doubled, about 1 hour.
Bake at 450 degree for 8 – 10 minutes. Lightly brush tops with melted butter.
Serve Warm with honey or butter and jam or great served with sausage gravy.
**To make Cheesy Biscuits add 1 cup shredded sharp cheese with the dry ingredients.
*To make Gluten Free use Gluten Free Baking Mix that contains xanthium gum and increase the baking soda to 2 teaspoons. Use a pan with edges as it spreads more than regular biscuits.