Granny’s Angel Biscuits

The weather here is finally starting to feel like fall, and with bathing suit season well past and a few blissful months before New Years resolutions, it is the perfect time to bake some biscuits. And nothing says Sunday supper quite like a basket full of these beauties, so get out your rolling pin and prepare to see some smiles at the dinner table tonight!

Biscuits have a long tradition in our family… on both sides. So when I get ready to bake a batch it is not just creating memories for our kids but bringing back so many for me and my husband. And while I may be using my Granny’s recipe and rolling pin, I am cutting the dough with Jason’s Oma’s biscuit cutter. And you can be pretty sure we’ll be slathering them with homemade plum jelly made with his Opa’s recipe, too.

As always, begin with quality ingredients.

As always, begin with quality ingredients.

Although I follow my Granny’s recipe to the letter, I do not use all the same ingredients that she chose. Spectrum shortening was not something that was available when my Granny was baking, but is an excellent choice for anyone concerned about hydrogenated oils. I use a variety of Spectrum oils in my everyday cooking, and the shortening is no exception in both taste and performance. Find the full recipe here, and some detailed tips for the world’s best biscuits in the rest of this blog.



Another huge plus to living in Sonoma County is Clover. I use Clover for all my dairy, buttermilk included. It is hormone free, sourced from local dairies, and for sure another reason why my baked goods are so full of flakey, buttery, goodness!

Roll out your dough to 1/2″ thick and use a biscuit cutter- or a small glass in a pinch- to cut the dough. Space them about an inch apart on an ungreased cookie sheet and bake them until they are golden brown.

Hope you enjoy this recipe! Drop me a line at [email protected] and let me know how they turn out.

Granny’s Angel Biscuits


  • 1 1/2 packages dry yeast
  • 3 tablespoons warm water
  • 5 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup vegetable shortening
  • 2 cups buttermilk


  • Dissolve the yeast in warm water and set aside.
  • Sift together the flour and other dry ingredients in large bowl. Cut in the shortening with a pastry blender. Add buttermilk and yeast mixture, stir to make a soft dough.
  • Place dough on floured surface and knead until smooth. Roll dough out 1/2″ thick (no rising is necessary) and cut with a biscuit cutter.
  • Bake in preheated 400° oven until golden brown, about 12 minutes.


*Note from Granny: Dough may be refrigerated and used as needed, lasts up to one week.
**Note from Laylah: This makes a large batch but they freeze well and can be reheated in foil.

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