Thursday, September 2, 2010

Famous Texas Rolls

These are absolute favorite mouth-watering biscuits--straight from family in Forney, Texas. For some mysterious reason, they're called biscuits down south and rolls up north. Either way, though, they taste incredible. Thanks to Mildred for the recipe. It's one of our favorites.

Grandma’s Angel Biscuits

5 c. flour 1 pkg. Dry yeast

3 T. sugar 5 T. warm water

5 tsp. baking powder 2 cups buttermilk-ROOM TEMP.

1/2 tsp. Soda

1 1/2 tsp. Salt 1 cup melted butter

3/4 cup shortening

Sift dry ingred. together. Cut in shortening with pastry blender.

Dissolve yeast in warm water. Add yeasty water mixture and

buttermilk to dry. Mix Well. Roll out to ¼ -inch thick. Cut

with round cutter. Dip in melted butter and fold in half. Bake

on cookie sheet at 400 F for 15 min. May be frozen before

Baking. (I never dipped, or folded my biscuits- turned out just

as good.)

These rolls may be kept in refrigerator 1-2 days before baking.


  1. They look utterly scrumptious~
    (Barbara in the Mojave) no idea how
    to remove my "Bugs" nickname. sigh.