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My mother called these Riz biscuits and your recipe is perfect. She simply dipped them in melted butter then put in baking pan. She did not use baking powder and I reduced it by a third as I don’t like that flavor. Thank you for this.
I love making things from scratch. I followed this recipe exactly. WOW!!! Amazing Angel biscuits. This one is a keeper. Love the yeasty goodness, the tenderness and taste.I had to substitute for the buttermilk. Made my own with a little vinegar. The yeast paste was unusual. But I let it soak in the buttermilk while mixing the butter and shortening into the dry ingredients. A brisk stir and it was fine. I highly recommend taking the time to make these Angel Biscuits. Don’t be in a hurry. They are worth the time put into them.
My son and I have been cooking for neighbors during this isolation. I made a batch a few days ago using a country singer’s post. Today I made these. They are far better. My son said these are the best he’s ever tasted.
DO I let them rise any before putting in fridge to cook tomorrow
Nope, you pop them right in the fridge after putting them in the pan. Cover it with plastic wrap, though.
thank you for sharing a fantastic recipe Ive made it, and its wonderful
I think they turned out… We shall see what they taste like and what their final texture is once they cool.
It would be nice to have a size reference when allowing the biscuits to rise in addition to time. I use Yeats a lot and usually default to allowing dough to double in size unless a recipe calls for less and I fear that is the case here since I didn’t know how much to let them rise before baking. For reference: I let mine rise for about 45 min and they doubled in size. I was not going let them go the full 60 min for fear of breaking the gluten but I’m afraid they rose too much and may be more like sweet dough rolls than biscuits.
How did you like your finished biscuits?
I asked Irvin, author or this post. Here’s what he says re: dough rising and time. “The biscuits don’t need to rise to double the size. In fact, because of the amount of butter in them, they probably won’t get that big.
But they should rise and expand enough so they are touching each other in the pan. I have a visual image of that in the process photos. For me, the rise is usually 1-1/2 the size of the original biscuits size, not a full doubling. But everyone’s kitchen is different in terms of warmth. So as long as they have expanded a bit to touch, the should be fine. The biscuits are pretty forgiving.”
Thanks so much for getting back to me! The flavor was good but the biscuits definitely baked out more like dinner rolls than biscuits (not a bad thing) but I’m sure that has to do with the amount of rise I allowed.
I will try again and make sure they aren’t left to rise so long. I expect this will probably make them a bit more dense and biscuit like instead of like yeast dinner rolls.
I’m also thinking this would be a wonderful base for cinnamon strudel biscuits…adding cheese may be something I try as well but I know the weight of the cheese can also affect the ability of dough to rise.
Can I use AP gluten free flour for the regular AP flour?
Hi, Pam! We haven’t tried it with GF flour, but our preferred brand is Bob’s gluten-free 1 to 1 baking blend. Give it a try and let us know how it goes! https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html
You might also enjoy this Gluten-Free Biscuit Recipe.
We also have this recipe for Gluten-Free Biscuits you might enjoy.
I though I read that these are easy to make, it took me 4 hours just to read the directions
LOL I will be saving the recipe. My mouth is watering for some home made apple butter to go with those yummy biscuits OH!!!! and gravy, yes I’m a southern girl
These are the best, my hubby hates regular biscuits but these he thinks taste like butter buns.A definite keeper.I made half a recipe which worked out just fine.In used sour milk instead of buttermilk don’t like buttermilk.
140 grams per cup is heavy for me as I use 130 grams per cup. I wish there could be a consensus amount for a cup of flour. Flour manufacturers give 120 grams per cup (spoon & sweep). I’ve seen as high as 150 grams for the scoop & sweep method. That’s more than an ounce difference between the two methods. Since baking is a formula, I find the wide variance unacceptable.
130 grams for a cup
Hi folks. I love the pictures and description, you can almost taste them. I have a comment on the way yeast is used in so many recipes. Yeast doesn’t need to be proofed for any recipe. I’m sure this extra step inhibits many would be bakers. Also warming any baking ingredients, with the possible exception of butter, may do more harm than good. I believe that Simply Recipes can encourage home baking by eliminating unnecessary complicated steps.
Hi, Phil! I LOVE these kinds of conversations, and thanks for keeping us on our toes. We have many conversations around here about how to keep things Simple (occupational hazard with a name like ours). You are correct, there is technically no formal need to proof the yeast, meaning to make sure it’s alive by dissolving it in liquid and adding sugar. However, this site is global, and lives in the kitchens of regular bakers who routinely use fresh yeast and teenagers who are digging an old package of yeast out of the back of the cupboard to make something nice for their mom. Sometimes that yeast is old and the only way to know if its alive is to proof it. The other thing is proofing isn’t going to hurt it UNLESS the liquid is too hot. To that point we should probably add a little something to our yeast recipes making sure the liquid is right around a few degrees above body temp. King Arthur Flour has a good side by side comparison of both dissolved/undissolved and proofed yeast. Here’s the link. I thought you might enjoy it. Thanks for your comment. It’s a tricky little thing to write about that which feeds us. So many things to consider. We would hate for someone to spend all of the time and money to make a yeasted dough only to have it fail because of old yeast for that reason alone we still recommend proofing.
Great biscuits! I saw this recipe earły Sunday morning, and I knew they would be perfect to accompany our dinner. Biscuits came out flaky and buttery. The flavor of yeast makes them even better than just your typical dinner biscuit. Recipe is already in my file!
The recipe that has been my go to has 3/4 cup of shortening and no butter so maybe use that as a total of fat in the recipe to make the correction needed here. I mix the dough and refrigerate it in the bowl and use just what I need each day until it is gone which works very well for an empty nester household. I don’t worry about letting the dough come to room temp but go ahead and bake right away. The dough keeps for about 10 days for me.
Is it 1/2 cup of butter AND 1/2 cup of shortening? Butter isn’t in the ingredients but is in the steps.
Yes, Annie! A weird editing error omitted the butter amount. It’s a half cup each of unsalted butter AND shortening, both cold. It’s been fixed now, thanks for the heads up!
Could you use cold coconut oil instead of the shortening. Angel biscuits are not something that are common here in Australia but I have made them before, the recipe I have doesn’t have as much yeast as yours, so I am keen to try your recipe. Love that you can make them in advance.
Hi Carol! We haven’t tried this with coconut oil. Were you thinking of swapping the butter and shortening for this, or just using it in combo with the shortening? Our only concern for this is using your hands to bring in the coconut oil–it’s sure to melt with the heat of your fingertips, so make sure it’s cold and use a pastry cutter or a couple of forks. Let us know how it goes!
Looks like there’s a typo in the ingredients list — no mention of the butter.
1\2 a cup. It’s the one word missing from that line with shortening.