Fall Baking: Angel Biscuits

Have you ever tried an angel biscuit? A post over at Please Pass the Pie just reminded us of these wonderful morsels. While we love just about every sort of biscuit known to man, these are especially delicious and irresistible, and here's why.

Angel biscuits are quite similar to regular old biscuits, but with one exception: they have yeast! They're like the perfect cross between a flaky biscuit and a yeasted dinner roll.

They have shortening (or butter) in them, cut in just like you do with regular biscuits. But then you add a packet of yeast with the buttermilk, and let them rise a bit before cutting them out. The result? A very, very fine baked good.

My mother used to make these to go along with fall suppers of beef stew and green beans. We always fell upon them like a ravening horde; there were never any angel biscuits left over! Have you ever tried them? If you'd like to, the recipe is over at Please Pass the Pie.

• Get the recipe: Angel Biscuits at Please Pass the Pie

Related: Touch of Grace Biscuits

(Image: Abbie of Please Pass the Pie)

Comments (10)

Oh yes. My mother made these every year for Christmas. Love love love.

posted by katiewalker on November 2nd 2009 at 2:20pm
view katiewalker's profile

Thanks! I am on a big biscuit kick lately.

posted by Rivercat0338 on November 2nd 2009 at 2:43pm
view Rivercat0338's profile

I have to have these.

posted by meleyna on November 2nd 2009 at 3:20pm
view meleyna's profile

I have made them several times. Use butter!

posted by melkozek on November 2nd 2009 at 3:43pm
view melkozek's profile

And insert with a slice of country ham & pepper jelly!

posted by tallsarah on November 2nd 2009 at 4:02pm
view tallsarah's profile

Never heard of them. I feel so deprived. WHERE have these been all my life?

posted by mlleErica on November 2nd 2009 at 5:07pm
view mlleErica's profile

Angel biscuits are one of my old standards too, love them!

The dough is a cinch, adaptable to lots of variations, and really resilient -- you can make a big batch and the dough stays fresh in the fridge for a week (it continues to rise slowly). You then can have freshly baked biscuits at a moment's notice all through the week.

posted by Slow Lorus on November 4th 2009 at 2:36am
view Slow Lorus's profile

it is called 'pogácsa' in Hungarian, and a very traditional food in Central-Eastern Europe.
there are million of versions:
- w potato (sound strange, but the best combination)
- w cheese on top
- w seeds
- w cottage cheese
- w fat (yes, actually fried fat, not so bad either, healthy, I don't think so)
and so on.
usually we make it as a salty snack, or to guests, when we drink a little bit of wine and have something to dry up the alcohol with (or palinka actually)
also, for eg. I have a big version of the cheese pogacsa every morning as a breakfast..
if any interest, I can submit some recipes:-)

posted by amerea on November 8th 2009 at 6:51pm
view amerea's profile

Thanks for posting, Faith!

posted by abbie_k on November 10th 2009 at 1:18pm
view abbie_k's profile

These look just like scones to me! (The photo)

posted by RubyB on November 11th 2009 at 2:40pm
view RubyB's profile