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1 August, 2017

Angel Biscuits

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  • 4 Tbsp unsalted butter, room temperature, cut into pieces
  • 1 large egg, lightly beaten
  • 2 cups hot roll mix
  • 3 tsp yeast (if a packet comes in the hot roll mix use 3 tsp of that yeast)
  • 1 tsp baking powder
  • 2 tsp sugar
  • 1/2 cup very hot water (125F)
  • 1 cup of flour, divided
  • 4 Tbsp unsalted butter, melted


Combine butter, egg and hot roll mix into a large mixing bowl.

Sprinkle yeast onto the top of the ingredients.

Add baking powder and sugar on top of the yeast.

Pour in hot water.

Use a wooden spoon to stir until butter is melted in and dough forms.

Sprinkle 6 Tbsp of flour over the top of the dough and knead with the wooden spoon until the dough is no longer sticky. Add extra flour 1 Tbsp at a time as needed.

Flour your hands and knead 2 Tbsp of flour into the dough 3 times or until the dough is smooth and elastic.

Cover the bowl with a kitchen towel and let the dough rest for 5 minutes.

Coat a baking sheet with non-stick cooking spray.

Lightly flour a flat surface and place the dough in the flour.

Pat out until the dough is 1/2 inch thick.

Cut out biscuits with a round cutter and place on the baking sheet. Reroll dough scraps and continue making biscuits until all the dough is used.

Brush the tops of the biscuits with melted butter.

Carefully fold the biscuits in half and brush again with melted butter.

Cover with plastic wrap and let sit undisturbed in a draft-free spot for 2 hours.

Preheat the oven to 400F degrees.

Uncover the biscuits and bake 12 minutes or until golden brown on top.

Serves 12.


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