Angel Biscuits 4 jwb
Photo by Jonathan Boncek

recipe heading-plus-icon

yields

12 biscuits

    Ingredients
  • 1½ tablespoons yeast
  • ½ cup warm water
  • 4½ cups White Lily flour
  • 3 ¾ cups all-purpose flour
  • 2 tablespoons baking soda
  • 2 tablespoons salt
  • 2 teaspoons cream of tartar
  • ¼ cup sugar
  • 1 cup shortening
  • 3 cups buttermilk
steps
  1. In a medium bowl, combine yeast and water and let proof.
  2. In a mixer with a paddle, combine the dry ingredients.
  3. Cut in the shortening until mixture is the texture of coarse cornmeal. Add the buttermilk and yeast mixture from step 1, mixing only until combined.
  4. Place dough in well-oiled tub, cover with plastic, and let rise
  5. In the morning, roll on a very well-floured table to about ¾ inch thick. Cut with 3-inch ring cutter and place on papered sheet pan. Let rise in proofer until doubled in size and “floppy.”
  6. Bake at 325 degrees until browned.
  • Recipe By
    Blackberry Farm in Walland, Tennessee

Leave a Reply

Be the first to comment.


Related Recipes

Recipes

TLP’s Sweet Potato Biscuits

Whether used as an edible vessel to deliver jam, honey, or sausage gravy or [...]

Recipes

Benton’s Bacon and Blue Cheese Biscuits

From chef Caleb Hawkins of Sapphire in Nashville, Tennessee

Key Ingredient

Nathalie Dupree’s Two-Ingredient Biscuit Recipe

Preheat oven to 450 degrees. Brush baking pan with butter.

the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW