Keep the dough as wet as you can without it sticking.Of course, they are still amazing with regular all-purpose flour if you need to make do with what ya have on hand.
It’s a soft winter wheat flour and just the best thing for making tender, fluffy biscuits. Two words for ya: White Lily! If you don’t have access to this brand, head to Amazon, and snag a bag. Sometime mine rise right out of the pan! Placing them closer together helps keep them more uniform. “Angel biscuits do whatever the good Lord tells them too”. Now you see why they are called Angel biscuits, huh? These babies can rise to the heavens! Don’t worry if some of your biscuits are oddly shaped. Adding yeast is what gives these biscuits their fluffy, yeast roll texture, along with baking soda, salt, and baking powder. You start these angel biscuits by proofing the yeast. Unfortunately, we devoured these little clouds in one sitting, but they are already on my Saturday morning breakfast menu. It’s a nice change of pace, and any leftovers are perfect with jelly or sausage biscuits. Angel biscuits are simply heavenly! So light and fluffy from all that leavening with such a fantastic buttery, buttermilk flavor. If you’re from the South, chances are you’ve run into angel biscuits many times. Their aroma scents the house so nicely! I love this episode of Martin and them doggone biscuits! I’m convinced that these were the “muh-mama-biscuits” that Martin Lawrence went crazy over on the show Martin. Their response after tasting them: “oh is a biscuit and a roll.” Angel biscuits are the perfect blend of flaky buttermilk biscuits and a soft, squishy yeast rolls. If biscuits and yeast rolls had a baby, it would be angel biscuits. Visual learner? Watch me make these angel biscuits from start to finish! “Angel Biscuits that bake ups so tender and flaky! Easy, old-fashioned recipe using simple ingredients!”
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