Angel Biscuits

Angel Biscuits
Nestle these yeast biscuits snug together in the pan and they’ll rise even higher when baked. You don’t have to use all the dough at once–refrigerate in an airtight container up to 5 days.


  • 1/4 cup (59 ml) warm water (100° to 110°)
  • 1 (1/4-oz.) envelope active dry yeast
  • 1 teaspoon (4 g) sugar
  • 5 cups (625 g) all-purpose flour
  • 1/3 cup (64 g)sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoons table salt
  • 1/2 teaspoon baking soda
  • 1 cup (220 g) shortening, cubed
  • 2 cups (473 ml) buttermilk
  • 1/4 cup butter, melted and divided


  1. Stir together first 3 ingredients in a small bowl. Let stand 5 minutes.
  2. Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly.
  3. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.
  4. Cover bowl with plastic wrap, and chill 2 hours to 5 days.
  5. Preheat oven to 400°.
  6. Turn dough out onto a lightly floured surface, and knead 3 or 4 times.
  7. Gently roll dough into a 3/4-inch-thick circle, and fold dough in half; repeat.
  8. Gently roll dough to 3/4-inch thickness; cut with a 2-inch round cutter.
  9. Reroll remaining scraps, and cut with cutter.
  10. Place rounds, with sides touching, in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet.
  11. Brush biscuits with 2 Tbsp. melted butter.
  12. Bake at 450° for 15 to 20 minutes or until golden brown.
  13. Brush with remaining melted butter, and serve.

Patsy Cunningham’s Pastry Crust

  • 3 cups flour
  • 1¼ cups Crisco
  • ½ teaspoon salt
  • 5½ tablespoons water
  • 1 teaspoon vinegar
  • 1 egg
  1. In a medium bowl combine flour and salt. Using a pastry blender cut Crisco until pieces are pea-size.
  2. In a small bowl, beat water, vinegar and egg together.
  3. Sprinkle 1 tablespoon of water and egg mixture over part of the flour mixture, gently tossing with a fork. Put moistened dough to the side of the bowl, repeat moistening flour mixture, using 1 tablespoon of liquid mixture at a time, until all the flour mixture is moistened.
  4. On a lightly floured surface, use your hands to slightly flatten dough. Roll from center to edges into a circle about 12 inches in diameter.

Yield: 4 9-inch pie shells or 2 double crust 9-inch pies