Angel Biscuits Rolls are light and fluffy, melting deliciously in your mouth. The yeast gives them fluffiness, and buttermilk keeps them fluffy.
FLUFFY YEAST BISCUIT ROLLS
These yeast biscuit rolls are soft and airy, like a dinner roll, but the baking powder and baking soda give them the structure of a sturdy biscuit. Since yeast was introduced to the baking world in the late 1950s, it is no surprise that they have been popular ever since.
Angel biscuits stir many memories of my youth. I learned to make these biscuits in my Home Economics class as a junior in high school. Wow! That will age you thinking about Home Economics.
I cut the shortening into the flour mixture in a large bowl for years with my trusty old wire pastry blender, the first step of most biscuit recipes. However, in the last few years, I have adapted the recipe to use my electric mixer with a dough hook.
Since I started blogging, I have cherished the old techniques but embraced the new ones that younger bloggers are bringing to the blog world.
One thing has remained the same with these Angel Biscuits, they are still as popular as when I first made a pan of them in my class, but we have started calling them Biscuit Rolls.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR ANGEL BISCUIT ROLLS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Angel Biscuit Rolls and similar recipe ideas you can have.
You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.
TIPS AND TIDBITS TO MAKE THE BEST ANGEL BISCUIT ROLLS
Flour. All-purpose flour is best for this recipe.
Shortening and buttermilk. Use quality cold Shortening and cold full-fat buttermilk so the fat releases properly when baking. The biscuits will spread on the bottom and have a mushroom effect on the top. If the biscuit dough gets warm while cutting them out, place the pan of biscuits in the oven while preheating the oven.
Yeast. Ensure your yeast is fresh and active, not out of expiration date. Make sure the yeast is mixed with the right temperature of water, 105- 115 degrees F.
Do not overwork dough. Lightly handle the dough, pressing it down flat. Avoid using a rolling pin.
Biscuit cutter: I recommend using a 2 1/2-inch cutter for biscuits and a smaller one for tea biscuits. Always push down and lift straight up, avoiding twisting. Twisting seals the edges and prevents the biscuits from rising when baked.
Rising. Make sure that you allow the biscuits to rise in a warm environment. Otherwise, they will not rise properly and will not rise when baked.
Do not overbake. It only takes 15-20 minutes to bake the biscuits. Do not walk off while baking. It is better to underbake them than over-bake them. Check them at the 15-minute mark and go from there.
WHAT YOU NEED TO PREPARE ANGEL BISCUIT ROLLS
Active Dry Yeast
All-purpose flour
Sugar
baking soda
baking powder
Salt
Full-Fat Buttermilk
Shortening (Crisco recommended)
Butter
HOW TO PREPARE ANGEL BISCUIT ROLLS
Preheat the oven to 400 degrees F. Pour the buttermilk into a 2-cup measuring cup and heat in the microwave on high heat for 1 minute or until warm (between 105 and 115 degrees F.) but not hot.
Add the yeast and stir until well-mixed. Set aside, stirring occasionally.
In an electric mixer bowl, using the paddle attachment, mix 5 cups flour, salt, baking soda, baking powder, and sugar until well blended.
Remove the paddle attachment and attach the dough hook. Cut in shortening until mixture resembles coarse meal.
Stir the yeast and buttermilk mixture well and add it to the flour mixture, beating on low with a dough beater until the dough forms a ball and is loosened from the sides of the bowl. If the dough does not loosen, add a tablespoon of flour until it releases.
Turn dough onto a lightly floured surface, and pat out to 1/2-3/4-inch. If using a rolling pin, roll ever so lightly. Cut rolls out with a 2-inch cutter. I use a glass sometimes. Just whatever size you want your rolls.
Place cut rolls on a lightly greased baking sheet. Cover and let rise for about 30 minutes.
