Angel Biscuit Rolls

HEAVENLY! Imagine a cross between rolls and biscuits (I call these “Riscuits”). Texture is very interesting— nearly cake-like. The flavor, a perfect combo of dinner roll and flaky biscuit. And the recipe is easy to make. Yes, the dough is crazy sticky. Get over it; you can deal with it Trust me you will not regret it. I do double the sugar in these now because I like to taste just a hint of sweetness. I am living in a country where shortening is hard to find, so I use butter or margarine at room temp. They both work fine. I warm the milk and while it cools, I blend all the dry ingredients including the yeast. Then I cut the butter through until the flour mixture is crumbly. Then I add the warmed milk and mix it through with my hands just until everything is mixed together (avoiding overworked dough). I plop the batter/dough onto a heavily – and I mean HEAVILY – floured surface. Quickly form up rough balls and place sides slightly touching in a large baking pan. I do let these rise about 20 minutes – I mean, why not? I think it helps the texture. Perfect time to warm up the oven. I bake at a lower temp for a longer time, but that’s just my preference 350 about 25 mins. I LOVE LOVE LOVE these things.

Definitely let it rest in the refrigerator for a better rolling/cutting experience. I will make this again. My family loved this as I never make yeast biscuits.

Absolutely love these rolls! Easy to make and delicious

These are amazing!!! Delicious and easy to make, they are looking to become a fast staple in my house!

Everyone who eats these loves them. I follow this recipe except I use two sticks of unsalted butter rather than the shortening. They are easy to make and always delicious!

made this morning, and sure didn’t look like the recipe, biscuits fell apart, and tasted more like a baking powder biscuit them a yeast biscuit, I’ll keep looking.

Never made a quicker – fluffier – tastier yeast biscuit!! Really wonderful as is ~ except be sure to spray or lightly grease your baking sheet as I did have a time removing them OR use parchment paper………I did not roll out – used large cookie scoop – did not brush with melted butter either………slathered with butter hot out of the oven instead. This made 10 good size WONDERFUL ‘drop’ biscuits (I only made 1/2 the recipe) You must try these – WAY better than standard baking soda biscuits!

this was great, I made extra and put chocolate in some and rasberries in the other. i made them into dessert pocket. my family loved them.

Love angel biscuits! Here’s a yummy thing I do with leftover dough: roll it out into a rectangle, smear on lots of butter, brown sugar and cinnamon. Roll up the dough. Cut into rolls and bake for delicious cinnamon rolls.

If you are using melted butter/margarine, that is why your dough is too soft. I cut mine into the dry ingredients and the dough was a little soft, but perfect fot biscuits.

This is the easiest and best dough I have ever worked with. Following advice in the ratings section, I used: 1 cup butter mixed into the dry ingredients with dough hooks on a portable mixer; cut down the amount of buttermilk/milk from 16 oz. to 14 oz.; and did not add any more flour. Because of time constraints I had to refrigerate the dough overnight. The next day it was so easy to roll out and cut (on a silicon sheet) and transfer to the baking pan. It took less than half the time I alotted. The only discrepancy was that it made 40 rolls instead of 24. [My cutter is 2 5/8″ (6.5 cm) diameter.] The taste and texture were great.

Loved this recipe. I do think there are some things you should know about biscuit making if this this your first time making biscuits. 1. Definitely cut the shortening into the dry ingredients before adding the buttermilk and yeast. 2. I took the advice of other reviewers and warmed the buttermilk before adding. 3. If you get the “goopy” dough that other reviewers mentioned, try putting in in the fridge covered for a little bit. Now when I made this, I didn’t think the dough was goopy–a bit sticky, yes. I wanted to make these later in the day so I did put in the fridge. When I was ready to make, I just put a generous amount of flour on my bread board and worked gave it a gentle knead (be careful to over work the dough). I loved the feel of the dough and it was quite light. Biscuits turned out great but I probably will make with all butter (I made it with half butter and half shortening) and will definitely add more salt to boost up the flavor.

I have been making these biscuits for years. As soon as I add the shortening, I get in there with my hands and rub the shortening into the flour by rubbing my hands together. I count off 37 seconds ( a little trick I got from Alton Brown). It is true what they have been saying as far as the dough being ‘gloppy’. As soon as the dough looks mixed together, I pour the mixture into a zip lock bag and snip the corner off like a pastry bag. I then squeeze biscuit sized portions onto a greased pan and bake. Works perfect every time. The old ‘biscuit rule’ applies here – You want to handle biscuits as little as possible. Another nice thing about the zip lock method is that you can squeeze out as much as you like and then put the bag back in the fridge for fresh biscuits another day.

I just finished making these biscuit/rolls and are not that impressed with them. The flavor is good for a biscuit and it is moist, but mine are more heavy than fluffy. They did not rise in the oven hardly at all. I know my baking powder and yeast are good because I have been using them. That being said, they did taste pretty good with butter and honey and I am sure will go great with the stew I am making, but I was somewhat disappointed in the finished product.

Although a bit messy, these rolls turned out perfectly!! I will definitely be making again! THxs for the recipe

I cook A LOT and this recipe was not good. My end result turned out delicious, but inly because I made some MAJOR changes to the recipe. As it is written, there is way too much liquid. I had to add 1 1/2 cups more flour to make it workable. Also, the fat needs to be cut into the flour like a regular biscuit and then the liquid added.

Love these biscuits! Light and fluffy. I do add 1/2 to 1 cup extra flour, but also extra salt. The dough is VERY soft. I pat it into a large baking sheet and score into square biscuits. A friend shared this recipe; she mixes it up and stores in the fridge. I have subbed canola oil or butter for the shortening, or milk soured with vinegar or lemon juice for the buttermilk, and the biscuits are still good.

These are AWESOME…simple, easy and delicious…perfect for busy families! Love the light texture without all the work of traditional yeast rolls. The flavor is improved with a touch more salt and subbing butter for half the shortening. I cut the butter/shortening mix into the dough with a pastry blender, then added the warmed buttermilk. The DOUGH IS VERY STICKY, but don’t be put off by this…it’s the stickiness that puts the “roll” in biscuit rolls. Seems chilling makes the dough a bit easier to work with. My family loves these biscuits…they go so nicely with just about anything you might serve and are a big hit at breakfast. Highly recommended!!!

Absolutely wonderful, incredibly simple. Dough is a bit too wet. I decreased the buttermilk a bit.

great recipe! next time I will add 1/2 teaspoon more salt, that’s it. it’s a keeper to me!! we will have some tonight with gravy and country fried steak. I will probably freeze 1/2 of these for later.

Very Good! My husband is hard to please especially with bisquits, and he loved them!