Versatile Angel Biscuits

Recently I made a batch of Angel Biscuits and thought about what a time saver and how versatile they are. They can be turned in to so many desserts, breakfast treats and quick breads. Enjoy and send me your ideas using Angel Biscuits. I’ll be seeing you around…Agnes

1.Angel Biscuits

5 cups self-rising flour

1 cup vegetable shortening (I use Crisco)

2 packages dry yeast

½ cup sugar

1 and ½ cup buttermilk (more or less)

Whisk together flour, yeast, and sugar. Cut in shortening until it is like small crumbs and add enough buttermilk to make good dough. It should pull away from bowl sides. Turn on a floured surface and gently knead. Roll out to about ¾ inch thickness. Cut with a biscuit cutter and place on an ungreased baking pan. Bake in a preheated 400 degree oven until golden brown (about 12-15 minutes) Seal remaining dough in a zip-lock bay and store in refrigerator for up to 3 weeks.

2.Angel Biscuits

(You can use the frozen biscuits or rolls.)

5 cups plain all-purpose flour

1 / 2 cup sugar

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Sift all together into a large mixing bowl and set aside.

1 package dry yeast

1 / 4 cup luke warm water

Dissolve yeast in water and set aside.

1 cup Crisco

2 cups butter milk

Cut Crisco into dry ingredients. Make a well in the center and add the yeast and the buttermilk. Mix well and turn out on a floured surface and gently knead. Roll out until dough is about 1 / 2 inch or less thick. Cut into desired sizes and place on a greased pan. Let set for about 10 minutes and bake in a preheated 400 degree oven until golden, about 15 minutes. Brush with melted butter or spray with baking spray. Serve with meat.

(Note 🙂 Extra dough will keep well refrigerated in a zip-lock bag for 7 days.

This dough can also be used to make the following:

•Cinnamon, Raisin Biscuits. Add a couple of tablespoons of cinnamon to the dry ingredients and stir 1 to 2 cups of raisins into the dough at the end of mixing. Complete the process as addressed above. Once baked, biscuits can be glazed with a little powdered sugar glaze.

•Cinnamon Rolls. Roll dough in a rectangle and spread with butter, top with a generous supply of cinnamon sugar and a sprinkle of raisins. Roll up…jelly roll fashion…and slice in 1and ½ inch thick slices. Place cut side down in a buttered pan and let rise. Bake and glaze.

•Onion/Cheese Melts. Melt 1 stick butter in a 9 x 13 pan. Cut 1 large Vidalia onion in half, through the top and root. Peel, lay with cut side down and slice thin. Sprinkle over the butter and stir. Place pan in oven (350 degrees) and cook, stirring occasionally, until onions are almost done. Spread onions over the bottom of the pan. Cut out biscuits and press one side in butter. Place biscuits over onions and let rise for 30 minutes. Bake until almost done a sprinkle with 1 and ½ to 2 cups of shredded cheddar cheese and complete baking.

•This idea came from Marcy Jo’s on the RFD channel: Pecan Sticky Buns: Use already made Angel Biscuit Dough. Roll into a rectangle and spread with a mixture of 1 stick butter, 2 tablespoons of cinnamon, and 1 and ½ cup brown sugar. Roll up jelly roll fashion. In a Bundt pan melt one stick butter, all 1 cup broken pecans, and 1 cup maple syrup. Cut out biscuits and use hands to flatten a little. Add 1 tablespoon cream cheese, press cream cheese into center and press into cinnamon sugar. Seal and place in pan … sorta standing up. Once the pan is full, sprinkle with chopped nuts, syrup and butter. Bake in a 350 degree oven for 30 to 45 minutes. Turn out on serving plate and eat.

•Fig Strudel: Peel and slice (thinly) 2 cups figs. Add 1 cup sugar and 2 tablespoons water. Bring to a simmer over low heat. Cook, stirring until figs are like jam and very thick. You may have to another couple spoons of water. Cool. Roll dough about 10 inches long and 5 to 6 inches wide. Spread figs down the center and fold the sides over toward the center until they almost meet. Bake at 350 degrees until golden brown. Let set for a few minutes and cut into slices. Serve as snack, dessert or for breakfast.