Angel Biscuits from Grandmother's Kitchen
This is my Grandmothers recipe, the only modification I have made is to add the amount of active dry yeast as a substitute for the cake yeast which is hard to find.
  • 1 Cake of Yeast or 2 packets (1/4 oz each) of Active Dry Yeast
  • ¾ Cups of Lukewarm Water
  • 5 Cups of Flour
  • ¾ Cups of Crisco
  • 1 teaspoon of Soda
  • 1 Teaspoon of Salt
  • 3 Tablespoons of Baking Powder
  • 3Tablespoons of Sugar
  • 2 Cups of Buttermilk
  1. Dissolve Yeast in tepid water, Set aside.
  2. Sift the dry ingredients together into a large bowl, cut in the Crisco. Add the buttermilk & Yeast to the flour mixture and mix well but be careful not to work the dough too much.
  3. The dough will be sticky but that’s OK. Take out as much as you need at the time, roll on a floured board * cut into biscuits. Re roll the scraps and cut biscuits until there is no dough left. Let rise for 10 minutes and bake at 400 degrees until done – about 10 – 15 minutes.
*This dough will hold in the refrigerator for 2 weeks so it can be made ahead of time or you can cut the biscuits and freeze them. Remove them from the freezer place them on a baking sheet and bake frazen. DO NOT Thaw them, just add a few minutes onto the baking time.
Recipe by Monica's Table at