Angel Biscuits
From Recipes from our hearth, 1960
Recipe by Mrs. Everett Duggins
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3718Calories
84 gProtein
562 gCarbs
130 gFat
Full nutrition (33 nutrients)
Calories3718 kcal
Protein84 g
Carbohydrates562 g
Fiber0 g
Sugars74 g
Total Fat130 g
Saturated Fat9.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Cholesterol54 mg
Sodium1937 mg
Potassium1514 mg
Calcium1464 mg
Iron37 mg
Magnesium220 mg
Phosphorus1383 mg
Zinc6.4 mg
Copper1.1 mg
Manganese4.8 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A229 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)6.1 mg
Riboflavin (B2)3.6 mg
Niacin (B3)43 mg
Folate1028 mcg
Choline71 mg
Caffeine0 mg
Water520 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 1. The excerpt below is the record exactly as published.
ANGEL BISCUITS 5 cups unsifted flour 1/4 cup sugar 3 tsp. baking powder l tsp. soda USD er Say lL cup shortening l package dry yeast e Tbsp. warm water e cups buttermilk Mix ingredients, make a soft dough. Roll out 1/4-inch thick, cut out biscuits and butter, fold in half and place on pan, Can be frozen, Bake at 400 degrees for 15 minutes, Mrs. Everett Duggins BUTTERHORNS 1 cup scalded milk 1/2 cup shortening 1/2 cup sugar ye to 1941/2 tsp. salt 1 cake yeast or 1 package dry yeast
Cook this with the app: pantry check, scaling, and the assistant.