Angel Biscuit Rolls Recipe

Flour: The base of the dough, providing structure and texture.

Active dry yeast: Helps the dough rise, giving the rolls their light and airy texture.

Baking soda: Works with the buttermilk to help the dough rise and adds tenderness.

Baking powder: Another leavening agent that helps the dough rise and become fluffy.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Shortening: Adds richness and tenderness to the dough.

Buttermilk: Provides moisture and a slight tang, reacting with the baking soda to help the dough rise.

When cutting in the shortening to the flour mixture, use a pastry blender or two knives to ensure the shortening is evenly distributed. This will help create a dough that has a consistent texture, leading to biscuits that are light and flaky.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the rolls denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may rise faster.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate is a low-sodium alternative that works similarly in baking.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust other ingredients accordingly.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor.

• shortening - Substitute with butter: Butter provides a richer flavor and can be used in the same quantity as shortening.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup; let it sit for 5 minutes to thicken. This mimics the acidity and thickness of buttermilk.

• Allow the angel biscuit rolls to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the rolls soggy.

• For short-term storage, place the cooled biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. If you prefer, you can also wrap them individually in plastic wrap to maintain their freshness.

• To keep the biscuits fresh for a longer period, refrigerate them. Place the rolls in an airtight container or wrap them tightly in aluminum foil. They can be stored in the refrigerator for up to a week.

• For freezing, wrap each biscuit individually in plastic wrap to prevent freezer burn. Then, place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• When ready to enjoy, thaw the biscuits at room temperature for a few hours or overnight in the refrigerator. To reheat, preheat your oven to 350°F (175°C) and bake the thawed biscuits on a baking sheet for about 10 minutes or until warmed through.

• For a quicker reheating option, you can also microwave the thawed biscuits on a microwave-safe plate. Cover them with a damp paper towel and heat on medium power for 20-30 seconds or until warm.

• If you prefer a crispier texture, you can reheat the biscuits in a toaster oven. Place them directly on the rack and toast for a few minutes until they reach your desired level of crispiness.

• To add a touch of freshness, brush the reheated biscuits with melted butter or a drizzle of honey before serving. This will enhance their flavor and give them a delightful shine.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the angel biscuit rolls in aluminum foil to prevent them from drying out.
  3. Place the wrapped rolls on a baking sheet.
  4. Heat in the oven for about 10-15 minutes or until they are warmed through.

• Microwave Method:

  1. Place the angel biscuit rolls on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as they can become tough.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the angel biscuit rolls directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 10 minutes or until they are warmed through and slightly crispy on the outside.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Lightly butter the skillet or use a small amount of olive oil.
  3. Place the angel biscuit rolls in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the angel biscuit rolls in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until they are warmed through. This method keeps them moist and soft.

• Oven: Preheat to 400°F (200°C) to bake the biscuits.

• Large mixing bowl: Combine flour, yeast, baking soda, baking powder, and sugar.

• Pastry cutter: Cut in shortening until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, buttermilk, and shortening.

• Measuring spoons: Measure out the yeast, baking soda, baking powder, and sugar.

• Rolling pin: Roll out the dough to ½ inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on it for baking.

• Floured surface: Turn the dough onto it and knead gently.

• Oven mitts: Use to safely remove the baking sheet from the oven.

Pre-measure ingredients: Measure out flour, yeast, baking soda, baking powder, sugar, and shortening ahead of time to streamline the process.

Use a food processor: Quickly cut in the shortening by pulsing the dry ingredients and shortening in a food processor.

Preheat the oven early: Start preheating your oven before you begin mixing the ingredients to save time.

Prepare the baking sheet: Line your baking sheet with parchment paper or a silicone mat before you start mixing the dough.

Use a bench scraper: A bench scraper can help you quickly and cleanly knead and cut the dough.