Homemade Angels Cookies


°1/2 cup hot water, 100 to 110 degrees

°1 (1/4 ounce) active dry yeast

°1 teaspoon of sugar

°5 1/2 cups Lilly white yeast flour

°1/4 cup sugar

°3/4 tsp salt

°1/2 cup cold butter, cubed

°1/2 cup cold butter, cubed

°2 cups buttermilk

°1/4 cup melted butter


Combine warm water, yeast and 1 teaspoon sugar in a small bowl. Let stand 5 minutes.

Combine flour, 1/4 cup sugar and salt in a large bowl.

Cut butter and shortening into flour mixture with pastry blender or 2 forks until crumbly.

Add the yeast and buttermilk mixture to the flour mixture. Mix to dry ingredients are moist

Cover the container with plastic wrap and refrigerate for 2 hours to 5 days.

Preheat oven 400 degrees.

Turn the dough out onto a floured surface. Knead 3 or 4 times. If it’s too sticky, sprinkle a little more flour as you knead it.

Roll the dough into a 3/4 inch thick circle. Fold dough in half and roll it out.. Roll the dough into a 3/4 inch circle.

Cut cookies with a 2 1/2 inch or 3 inch cookie cutter.

Place the cookies in a greased 10 or 12 inch cast iron skillet so they are touching their sides. Or you can use a baking sheet lined with parchment paper. Spread the biscuits with half of the melted butter.

Baking 15 to 20 min

Brushing with the rest butter and serve.

Enjoy !

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