Angel Biscuits

These Angel Biscuits are tender, golden, and infused with sharp cheddar and Italian herbs. Baked on a cast-iron griddle over a campfire, they make a flavorful addition to breakfast, brunch, or outdoor meals. Serve warm for best results.

Recipe Information

Total Time:

Yield:

24 biscuits

Ingredients

1 (¼-ounce) envelope active dry yeast (2¼ teaspoons)

½ cup warm water (110°F to 115°F)

5 cups all-purpose flour

1 cup shredded sharp Cheddar cheese

¼ cup granulated sugar

1 tablespoon dried Italian seasoning

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup vegetable shortening

2 cups buttermilk

1 large egg white, beaten

Fresh thyme leaves

Directions

In a small bowl, dissolve yeast in warm water; let stand for 5 minutes.
In a large bowl, whisk together flour, cheese, sugar, Italian seasoning, baking powder, baking soda and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Add yeast mixture and buttermilk; stir just until combined and a sticky dough begins to form. Cover and refrigerate for 1 hour.
Meanwhile, prepare a campfire for indirect cooking over medium heat (350°F). Place grill grate on rocks or logs over heat.
Grease a large cast-iron griddle; place on grill grate to preheat. Turn dough out onto a well-floured surface. Using floured hands, knead dough for 8 to 10 strokes. Roll or pat dough to 1 inch thick. Cut dough into 24 (2½-inch-square) biscuits. If necessary, reroll dough. Place biscuits 1 inch apart on hot griddle. Brush tops with beaten egg white. Sprinkle with thyme leaves. Bake, uncovered, for 8 to 10 minutes or until golden. Serve hot.

Angel Biscuits

Recipe Information

Ingredients

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Angel Biscuits

Recipe Information

Ingredients

Directions

More Recipes

Related Categories