Angel Biscuits

  • Yield: 20 biscuits servings


3envelopes dry yeast
1 1/2cups warm water
4cups self-rising flour
1/2teaspoon salt
1/2cup sugar
1cup shortening


  1. Dissolve the yeast in the warm water.
  2. Mix the flour, salt and sugar in a bowl. Cut in the shortening until crumbly.
  3. Add the yeast mixture, mixing with a fork to form a ball.
  4. Knead on a floured surface four or five times.
  5. Roll 1/2-inch thick.Cut with a 1-inch or 1 1/2-inch biscuit cutter.
  6. Bake on a baking sheet in a preheated 400 degree oven for 8 to 10 minutes.
  7. Cool on a wire rack.
  8. Freeze in plastic freezer bags if desired.

Recipe reprinted with permission from the Junior Leage of Chicago’s Peeling the Wild Onion: A Collection of Chicago Culinary Culture (The Junior League of Chicago, 2008)