Angel Biscuit Rolls

Recipe View Bloom the Yeast: In a small bowl, dissolve the active dry yeast in warm water. Let it stand for 5-10 minutes until frothy, indicating that the yeast is active.

Recipe View Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution and a light texture.

Recipe View Incorporate Wet and Cold: Add the buttermilk and the dissolved yeast mixture to the dry ingredients. Then, add the shortening. Stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. (5 minutes)

Recipe View Chill the Dough: Cover the dough and store it in the refrigerator. This dough can be stored for up to 3 days, allowing you to bake fresh biscuits whenever the craving strikes.

Recipe View Shape and Prepare: When ready to bake, roll out the dough on a lightly floured surface to about 1/2-inch thickness. Use a biscuit cutter to cut out individual biscuits, or shape the dough into small balls for a rustic look. (10 minutes)

Recipe View Bake: Brush the tops of the biscuits generously with melted butter to promote browning and add a rich flavor. Bake in a preheated oven at 400 degrees F (205 degrees C) for 15 to 20 minutes, or until golden brown and cooked through. (15-20 minutes)

Recipe View Serve: Let the biscuits cool slightly before serving. Enjoy warm with your favorite toppings or as a delightful accompaniment to any meal.