Texas Angel Biscuits Oamc Drop or Roll Out
Fluffy, tender, and delightfully versatile, Texas Angel Biscuits are the perfect marriage between yeast rolls and classic buttermilk biscuits. This recipe, ideal for OAMC (Once-A-Month Cooking), lets you choose between drop-style or rolled-out biscuits, catering to your mood or convenience. The combination of yeast, baking powder, and buttermilk ensures a light and airy texture, while the optional melted butter adds a rich, golden finish. Great for freezing and reheating, these biscuits are a meal prep dream—serve them fresh from the oven with creamy gravy, hearty soups, or sweet jams for a truly comforting treat. Whether for breakfast, dinner, or an afternoon snack, these Texas Angel Biscuits shine as a homemade staple worth savoring.
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Recipe Information
Ingredients
- 5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 2 tablespoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Shortening (cold)
- 1 package Active dry yeast
- 0.25 cups Warm water (about 110°F)
- 2 cups Buttermilk
- 2 tablespoons Melted butter (optional, for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
Cut the cold shortening into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs.
In a small bowl, dissolve the packet of active dry yeast in the warm water. Let it sit for about 5 minutes, or until it becomes frothy.
Add the yeast mixture and buttermilk to the flour mixture. Stir until the dough comes together. The dough should be soft but not sticky.
If making drop biscuits, proceed to dropping heaping spoonfuls of dough onto a greased or parchment-lined baking sheet.
If rolling out biscuits, lightly flour a clean surface and roll the dough out to about 1/2-inch thickness. Use a biscuit cutter or a round glass to cut out shapes. Transfer to a greased or parchment-lined baking sheet.
Cover the biscuits with a clean kitchen towel and let them rise at room temperature for about 30 minutes. They should puff up slightly.
Preheat your oven to 425°F (220°C) while the biscuits are rising.
Bake for 10-12 minutes, or until the biscuits are golden brown on top.
Optional: Brush the tops of the biscuits with melted butter immediately after removing them from the oven for added flavor and shine.
Serve warm or allow them to cool completely before freezing in an airtight container for up to 3 months. To reheat, bake at 350°F (175°C) for 5-7 minutes.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
