Gaga’s Angel Biscuits

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Gaga's Angel Biscuits

  • Servings: makes about 36
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I adapted this from Gaga’s original recipe, making a few updates and cutting the amount in half. If you want to freeze some for another day, it’s easy to double the recipe.  Freeze the unbaked biscuits before doing the butter dip.  The day you’re serving them, defrost the biscuits, dip in the butter, fold and bake.

  • 2 1/2 c flour
  • 2 T sugar
  • 1 tsp Diamond kosher salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 c shortening (I used butter)
  • 1/2 pkg of dry yeast (I used 1 rounded teaspoon)
  • 1-2 T warm water – just enough to dissolve the yeast
  • 1 c buttermilk
  • about 1/4-1/2 c butter, melted – used to dip the biscuits in just before baking

Heat oven to 400 degrees.  Lightly butter a baking sheet.

In a large bowl, mix together the flour, sugar, salt, baking powder and soda with a whisk.  Use two knives or a pastry blender to cut in the shortening (or you can blend it, pulsing, in a food processor).  The mixture should be coarse and crumbly.

In a small cup dissolve the yeast in  the warm water.  Add the dissolved yeast to the buttermilk and mix it in, then add that to the flour mixture and mix well, forming the dough.

Spread flour on a piece of waxed paper and put the dough on the floured paper. Roll out the dough with a floured rolling pin until it is about 1/4″ thick.  Cut out the biscuits with a cutter (I used a 2 1/2″ one) or a water glass.

Dip the biscuits into the melted butter, coating each side well,  then fold the biscuits  in half.  Place them, touching, on the baking sheet.  Bake for 15-20 minutes, or until very lightly browned.

These were a huge hit when I served them to my family.  They’re unusually delicate and light. Of course, I used some homemade blackberry jam to go along with them.  Plus, I kept the baked biscuits under a heat lamp for several hours and they were still delicious when I served them. Recipe brought to you by and Andy and Ann.

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