14 Reviews of Sourdough Angel Biscuits

From: PaulaG

On Aug 22, 2005

I wanted to update my review of these wonderful biscuits. The second time I made them; I used my new wild yeast starter and made the night before. Allowed them to rise about 1/2 the time stated, covered them and placed them in the refrigerator overnight. The next morning I took them out and let them come to room temperature, brushed them with the melted butter and then baked them the specified amount of time. They were awesome. These will become a regular in my house.

From: SaraFish

On Sep 9, 2002

Mmm...we made these for breakfast this morning and they were wonderful! I used all margarine (don't have shortening) and they were buttery and light like baking powder biscuits but with sourdough characteristics like being sort of chewy with a nice crust. We enjoyed them a lot we'll be making them again! Uploading a pic, too.

From: pumacreek

On Jan 22, 2005

These biscuits are great. I used a soft whole wheat pastry flour for the flour (my starter is also whole wheat). I omitted the dipping in butter. Made this way, they have a slightly crunchy crust, and the inside is light and tender. The flavor's complex and interesting - yeast, sourdough, and baking powder biscuits in one. They're really satisfying cold with butter the following day, too. Very easy to make. Hallelujah! A new favorite biscuit recipe. Thank you!

From: ~Nimz~

On Dec 4, 2005

AWESOME Biscuits. Loved the texture with a slightly chewey inside and a nice crisp outside. This was the first time using my other "starter" by KimmieOH Sourdough Starter and it was wonderful. Thank you so much.

From: AKillian24

On Jul 24, 2005

Perfect breakfast biscuits! Topped with egg, spinach and cheese. Great start to my morning (and use for my starter!)

From: Zewbiedoo

On Mar 29, 2004

Made these last week. They turned out great and disappeared fast! I used bread flour. Thanks!!

From: ghostlyvision

On Jul 31, 2006

Just made these and they came out fantastic, thanks for the recipe!

From: Pa. Hiker

On Dec 25, 2004

These were great! Made them one cold afternoon for a treat, they didn't last 1/2 an hour.

From: Spycethyme

On Jun 8, 2008

While searching for something different to make with my starter, I found this recipe. These biscuits are really good. I made some again today. They were light on the inside and since I used my cast iron biscuit pan, the outside was both flaky and crispy. I made these in the middle of the day and ate two with honey butter and jelly. They were so good.

From: Abby Girl

On Aug 12, 2009

Update: I tried an experiment to see if you could freeze these biscuits the way you could freeze regular Angel Biscuits. I made up a batch, but removed 3 biscuits and froze them. I thawed them (covered) on my counter for about 45 minutes, then cooked them in my toaster oven. They were nice on the inside but the crust came out a bit on the crunchy side. Would I freeze them again....no! August 8, 2006 These biscuits were wonderful and got great raves from family that were visiting. I omitted the extra butter as I found that it wasn't needed. I felt that it was a little light on the salt, so I upped it to 1 tsp. As the family was here for 2 weeks, I made these often! I made these up in advance, put them in the fridge until needed... brought them to room temperature, then baked them. My kitchen smelt wonderful! Much appreciated, Donna!!