I remember spending the night with a friend when I was growing up. Her mother baked canned biscuits for breakfast and I remember thinking they were delicious and wished my mother would bake canned biscuits too. My mother only made homemade biscuits, she was boring. What was I thinking? My mother does not cook like she use to and I love it when I get one of her homemade biscuits!! To this day her biscuits are the best I have ever had. I’m not sure what she does, but I can make my biscuits exactly like hers and her biscuits are always better…hands down.
This is my mother’s recipe for Angel Biscuits. This is not her everyday biscuit recipe but her “special occasion” biscuit recipe. These biscuits are mixed up, then refrigerated at least 8 hours before they are baked. I bake these every Christmas morning. They are delicious with sausage and ham or just buttered while hot and served with jam or syrup.
- ¼ c. warm water (105° to 115°)
- 2 (1/4-oz.) envelopes active dry yeast
- 5 to 5½ c. all-purpose flour
- 1 tsp. baking soda
- 1 tbsp. baking powder
- 1½ tsp. salt
- 2 tbsp. sugar
- 1 c. shortening
- 2 c. buttermilk
- Combine ¼ c. warm water and yeast in a 1-cup liquid measuring cup; let stand 5 minutes.
- Combine 5 c. flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add yeast mixture and buttermilk; stir just until dry ingredients are moistened. Stir in remaining flour, if necessary, to make soft dough.
- Turn dough out onto a lightly floured surface and knead 1 to 2 minutes. Cover and chill in refrigerator at least 8 hours.
- Pat or roll biscuit dough to ½" thickness. Cut dough with a 1½" round cutter, and place on a lightly greased baking sheet. Bake at 400° for 10 - 12 minutes.