COURTNEY’S ANGEL FLAKE BISCUITS
It’s only fitting that the FIRST recipe I post on here be from the woman who not only brought me into this world, but also brought me into the kitchen for the first time.
This recipe in particular holds a special place in my heart because it was one of HER very first recipes. She created this recipe for one of her Home Economics classes and carried it with her all the way through to her adult life. She often packaged the dry ingredients as biscuit mixes to give as gifts; and now I carry on this same tradition of gifting Courtney’s Angel Flake Biscuits to family, friends, and neighbors. It’s my way of ensuring her legacy lives on. This recipe holds a lot of meaning, especially now… The name she so sweetly bestowed upon these fluffy pillows of deliciousness has only become even more fitting after she passed. She is in every way MY angel now, and each time I make them its like she’s giving me a huge hug.
I have to admit, I was hesitant to officially share this recipe with the world. It feels like giving away a piece of my mom, and therefore an even bigger piece of my heart. But isn’t that what this blog is supposed to be about?! Sharing my heart! So without further ado… here is the official recipe for Courtney’s Angel Flake Biscuits (Warning: Your self control will be severely threatened when these come out of the oven… they’re literally heavenly)!
Courtney’s Angel Flake Biscuits
Prep Time: 20-25 min; Cook Time: 10 min (Total Time: 25-30 min)
Yield: 30-35 small-medium sized biscuits or 20-25 large
Ingredients:
5 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon (heaping) salt
2 cups buttermilk (*Note: If you do not have buttermilk, you can make your own with 2 tablespoons white vinegar or lemon juice and enough whole milk to measure 2 cups.)
1/2 cup canola or vegetable oil
1 package active dry yeast
Directions:
To Prepare the Dough:
Pour the yeast into 1/4 cup warm water and let sit for 5-8 minutes until the yeast is dissolved.
While the yeast is dissolving, mix together the flour, salt, baking soda, baking powder, and sugar into a large mixing bowl and stir with a fork so the ingredients are evenly distributed.
Drizzle the oil into the dry ingredients slowly while simultaneously mixing with a fork so the oil is evenly incorporated into the mixture (there should be clumps).
Stir the dissolved yeast and water mixture to ensure all of the yeast is dissolved and pour it into the flour and oil mixture stirring with a fork so it is evenly distributed.
Pour in the buttermilk slowly, mixing with a fork just until a soft dough is formed (the mixture will be quite wet and sticky at this stage and that is okay). Be careful not to overmix!
Store the dough in a bowl with an airtight lid or cover tightly with plastic wrap. Store in the fridge for up to 2 weeks and use as needed. Do NOT let the dough rise!
To Prepare the Biscuits:
Place the dough on a generously floured board or clean countertop and roll the dough around so it is evenly covered and no longer too sticky to roll out. (*Note: You can also roll the dough out between two large pieces of parchment paper which will make clean up easy.)
Roll the dough out 1/2 inch thick and use a biscuit cutter, cookie cutter, or a glass to cut out biscuits.
Place them on an ungreased, nonstick cookie sheet (or a sheet lined with parchment paper).
Bake at 450° for 10-12 minutes (depending on the size of your biscuits) until they are a light golden brown. (almost angel-like!)
Serve with butter, honey, or jam… and enjoy the little pillows of heaven!
Scroll to the bottom for a bonus recipe idea using this dough!
Pour the entire packet of dry yeast into a 1/4 cup warm water and let sit while it dissolves.
Mix the remaining dry ingredients in a large mixing bowl with a fork.
Drizzle the oil into the flour mixture and stir with a fork.
There should be small-medium (pea-sized) clumps in the mixture at this point.
Give the yeast and water mixture a quick stir to ensure it is completely dissolved. Then add to the oil and flour mixture and stir with a fork.
Add the buttermilk, stirring with a fork until a soft dough forms.
Do NOT overmix! The dough will be very wet and sticky at this point.
Generously flour a board or countertop and roll the dough around lightly in the flour until it is no longer sticking and is manageable to work with.
Roll the dough out about 1/2 inch thick.
Cut out rounds of the dough using a biscuit cutter, cookie cutter, or round glass.
Bake on an ungreased, nonstick cookie sheet or sheet lined with parchment at 450° for 10-12 minutes or until they are a very light golden brown.
Best served with butter, honey, and/or jam!
Bonus Recipe: Angel Flake Kolaches
Prep Time: 25-30 min; Cook Time: 10 min (Total Time: 35-40 min)
Yield: 30-35 kolaches
Ingredients:
Angel Flake Biscuit Dough
Mini Lit’l Smokies sausage links (Or if you can’t find them, any kind of sliced sausage link / hot dog will work)
Cheddar cheese slices (Or any good melting cheese of your choice — I like American, Gouda, or Pepper Jack)
Directions:
Prepare the Angel Flake Biscuit Dough according to instructions.
Pat the sausages dry with a paper towel (if they are too wet the biscuit dough will not adhere to them).
Slice the cheese into small strips so they are about the same size as the sausages (you can use shredded cheese if you don’t have slices but it will be a little more difficult to stuff the kolaches.
Roll the dough out between 1/8 - 1/4 inch thickness on a generously floured surface.
Cut out circles of dough using a small biscuit cutter or a glass.
Place one piece of cheese in the center, followed by a piece of sausage and another piece of cheese on top. Wrap the dough tightly around the sausage and cheese and seal the edges tightly shut.
Place the kolaches seam side down on an ungreased, nonstick cookie sheet (or sheet lined with parchment paper).
Bake at 450° for 10-12 minutes or until they are light golden brown (Note: these may take a few minutes longer than the regular Angel Flake Biscuits since they are filled).
Allow to cool briefly and then serve. These are excellent re-heated the next day in the oven.
Cut out rounds 1/4 thick. Place a slice of cheese in the center, then place a sausage on top followed by another piece of cheese.
Wrap the dough around the sausage and cheese sealing the edges tightly shut.
Place the kolaches seam side down on an ungreased, nonstick cookie sheet (or sheet lined with parchment paper) and bake at 450° for 10-12 minutes.
It’s okay if some of the cheese seeps out. (In fact, these crispy cheese skirts are the best part in my opinion!)
Serve immediately and enjoy!
Today (May 15, 2021) is the 4th anniversary of my mom’s passing, and therefore her 4th birthday as my angel. It’s an honor to get to share a piece of my angel with you all today in the form of these fluffy biscuits. Enjoy (and don’t forget to share)!
Love, Kend