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Light Angel Biscuits

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“I got excited when I found this recipe that was lower in fat but did not compromise on the taste. I bake mine in my little toaster oven, for convience. There are a number of options to this recipe that have been included.”
18-24 biscuits

Ingredients Nutrition


  1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
  2. Combine flour and next 4 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal.
  3. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
  4. Preheat oven to 450°.
  5. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a biscuit cutter. Place on a baking sheet coated with cooking spray.
  6. Bake at 450° for 13 minutes or until golden.
  7. Option One: The dough comes out very, very wet. You can either make drop biscuits or add more flour and cut the biscuits.
  8. Option Two: The dough can sit, covered for up to a week in the fridge. Cut out as much biscuits that are needed and bake as usual. ~ or ~ add more flour to the dough, cut into biscuits and freeze. To bake: thaw the amount of biscuits needed on the counter, covered with a dish towel (about 1/2 hour). Bake for 13 - 15 minutes or until golden.
  9. The amount of biscuits depend on the application you use and the size of biscuit cutter you have.

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