 We're making angel biscuits. You're going to use a little bit of yeast and a little bit of water and so we're going to go ahead and turn on our faucet and make sure that it's warm. It doesn't need to be hot. It's warm and we're going to put in about a teaspoon and a half of yeast which is about a half of one of these packets and I'm going to add just a little bit of sugar to it. This is a half teaspoon scoop. I'm going to use a teaspoon and a half of sugar and we're going to just let that sit there. I'm going to stir it up just a little bit and now we're going to start our biscuits while that sits in there. We're going to use a couple of cups of self-rising flour. I'm making these the way mama did and mama used self-rising flour. If you don't have self-rising flour then you just need to add your baking powder and soda and salt but the good thing about using self-rising is you don't have to do all that. We're going to start out with two cups of flour. Now we're going to put in about a half cup of shortening so you do not have to grease your pan for these. Now I like to just take a little bit of flour and put it on top of my shortening before I start to cut it in. This is a great tool to cut your shortening. You see how it just flows right through that fork. It's wonderful for biscuits and breads, pie crusts. It's called a blending fork and you're going to cut the shortening in until it's about pea size. My mother made angel biscuits and because we grew up in a family that did not make homemade bread and we hardly ever smelled yeast you know in the house because we used to mostly eat biscuits in cornbread unless we bought our bread at the store and so when mama made these biscuits I distinctly remember the aroma from the oven because they have yeast in them. Now some people cut out their angel biscuits but mama rolled hers and they were really nice and fluffy so we're going to do that today. But you can see that blending fork how wide those grooves are in between and it just makes it a snap. It really does. All right after you have cut in your shortening you're going to add about a eighth cup of sugar and stir that in your flour. Good. All right I'm going to just scoot this over a little bit. Now you're going to be using buttermilk and it needs to be warm not hot. Loot warm and I've already placed this in my microwave and it's warm. It's a cup of buttermilk yeast. It has been activated. It smells really good and now we're going to stir this together. Now when you use your buttermilk it has to be warm so I actually poured up a cup of whole buttermilk put it in my microwave for one minute mixed it up really good and it was just lukewarm. You don't want it to be hot just warm. Now you can see this is nice and moist. I'm going to start adding flour. It should be about another half cup before it's over until I think it's to the point that I can roll them lightly. In an angel biscuit you don't want to work a whole lot because it's going to be nice and light and fluffy. All right I'm going to start using my hands at this point so I'm going to put my stuff up. You step off your hands. You're going to need some powdery dry hands to roll your biscuits and remember I said you do not need to grease the pan for these. Now your oven should be set at 425 degrees and it should be preheated. All right you're going to flour your hands add some extra flour around in the bowl so that you can get this nice and now I'm going to roll while I'm just going to pinch it and roll it. You use your thumb and you tuck it in on the sides and you roll it and it continues to roll and the top of it lays in your palm and gets nice and soft. We're going to put it right here on the pan and in time you will learn about how much to pinch off because everybody's hands sizes are different too. Like my I got really big hands for a woman and so mine would probably turn out bigger than most ladies because I do have really big hands but you want the biscuit just large enough to fit in your palm so that it can be nice and pretty on the top just like that. Yeah when I was a little my mama got up and made a big breakfast every day. We lived on a farm and daddy was a contractor so he got up at five and my feet hit the floor when theirs dead and so I always watched my mama and that's how I learned to cook. You know you can't really learn to cook by recipe you have to really watch a lot of things that people do in order to learn the techniques that they use and rolling biscuits is really like a technique that you learn to do over time and if you've never done it they're really light and fluffy. I'll never forget mama making biscuits when we had spaghetti and a lot of people think that's really strange but oh my gosh take a bite of spaghetti and take a bite of that fluffy biscuit there was just something about it I really enjoyed it so it's what you get used to growing up that makes cooking and memory so fun. Now mama would make angel biscuits mostly for special occasions she didn't make these all the time she didn't always have used to round because she didn't use a lot of yeast and you can cut these out but it's just not quite the same effect for the nice little fluffy angel biscuit because you want them to be like a roll across between a roll and a biscuit. All right we're gonna get these in the oven y'all they're gonna be delicious and they're gonna make the house smell so good. Right you're gonna want these to be lightly browned not brown so that they're more like a roll it takes them about 15 to 20 minutes we're gonna set them right here I'm gonna put some butter on them and we're gonna make some cream cheese orange spread so I'm just gonna get a little butter off my butter dish and get a little butter on the top of them so you just want to top them with a little butter because it'll make them nice and soft on the top and give them a really good flavor. Now we're gonna mix up some cream cheese and orange marmalade to spread in between them it'll be so good. We're gonna start with a little bit of cream cheese and it needs to be soft and about half the amount of marmalade to cream cheese so you can just eyeball it you don't have to measure it and you know orange marmalade is really strong but boy is it delicious and when you mix it with something like cream cheese then it does tone it down just enough to be really good on a biscuit nice and hot I'm gonna spread some of this on it now I'm gonna close it give it a taste it's so nice and fluffy kind of reminds me of a cloud maybe that's why they call them angel biscuits I remember mama making these and they taste so good and that cream cheese with orange just makes them over the top hmm that cream cheese reminds me of a cheese danish I love danishes but who needs to go to the trouble of making danish dough when you can make an angel biscuit thanks for watching called belly cooks where we cook like mama did bye y'all love ya