Whole Wheat Angel Biscuits

Whole Wheat Angel Biscuits

Inspiration:  Old family handwritten recipe

I rediscovered this tattered and stained recipe in my family cookbook. I made a batch this morning, converting the white flour to a whole wheat blend (pictured).

These biscuits never seem to disappoint. For light, tender, melt in your mouth biscuits, use all purpose or better for bread flour. For a slightly healthier version, substitute half of the flour called for with whole wheat flour. These are yeast raised biscuits, so be sure to allow a good hour and a half before you want to serve them. They also freeze beautifully, so the recipe below is a double batch. Just bake, cool, and put in freezer bags. Take out just what you want for breakfast and microwave.

When my children were growing up, I would par bake these for about 7-8 min and then finish them off in the oven the morning I wanted to serve. This recipe has withstood the test of time. Make it part of your family favorites.

 

Angel Biscuits (makes 24 large biscuits)

2 pkgs yeast
1/4 c warm water
2 c. buttermilk
5 c flour
1/4 c sugar
1 T baking powder
1 tsp salt
1 tsp baking soda
1 c shortening.

Combine yeast and water. Let stand 5 minutes.

Add buttermilk to yeast mix and set aside.

Combine all dry ingredients and cut in shortening with a pastry cutter or two knives. Add buttermilk mixture and mix with a fork until moistened. Turn dough onto a floured surface and knead 4 or 5 times.

Roll dough to 1/2 inch thickness and cut with a biscuit cutter. Place on a lightly greased baking sheet, or
silicone baking mat. Cover and let rise in a warm place for 1 hour. Bake at 450 for 10-12 minutes. To freeze biscuits, bake for 7-8 minutes, cool and freeze. To serve, thaw and bake 5 minutes or until heated.