Angel Biscuits with Chocolate Gravy

angel biscuits
Angel Biscuits
Yield: approximately 2 dozen biscuits
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  1. 1 (1/4 ounce) package active dry yeast
  2. 1/2 cup warm water (100 to 110 degrees)
  3. 5 1/2 cups all-purpose flour
  4. 1/4 cup sugar
  5. 2 teaspoons salt
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 1/2 cup all-vegetable shortening
  9. 2 cups whole buttermilk
  1. In a small bowl, dissolve yeast in 1/2 cup warm water, and let stand for 5 minutes.
  2. In a large bowl, stir together flour, sugar, salt, baking powder, and baking soda. Using a fork, cut shortening into flour mixture until it resembles coarse meal. Stir in yeast mixture and buttermilk until just combined. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Set aside.
  4. Turn dough out onto a heavily floured surface, and knead lightly for approximately 10 turns. Roll dough to 1/2-inch thickness, and cut into rounds using a 2 1/2-inch fluted biscuit cutter. Place biscuits 2 inches apart on prepared baking sheet.
  5. Bake until golden brown and cooked through, approximately 12 minutes.
Taste of the South
Chocolate Gravy
Yield: approximately 3 cups
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  1. 1/4 cup butter
  2. 1/2 cup sugar
  3. 2 tablespoons all-purpose flour
  4. 1/3 cup natural unsweetened cocoa powder
  5. 2 1/2 cups whole milk
  6. 1 teaspoon vanilla extract
  1. In a medium saucepan, melt butter over medium heat. Add sugar, flour, and cocoa, stirring to combine. Add milk and vanilla; whisk until no lumps remain. Simmer until thickened, approximately 4 minutes. Serve with hot biscuits.
Taste of the South


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