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Angel Biscnuts

A delicious cross of southern biscuit and yeast biscuit goodness
Prep Time40 mins
Cook Time3 mins
Total Time43 mins
Course: Dessert
Cuisine: Southern
Servings: 10 -12
Author: Debbie


  • 1 teaspoon active dry yeast
  • 1 cup whole milk at room temperature
  • 2 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 8 tablespoons butter cold Oil, for frying


  • Mix the yeast into the room temperature milk. Set aside while you assemble the rest of the ingredients.
  • Place all of the dry ingredients into the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine.
  • Cut the cold butter into 1/2­inch cubes, and add them to the dry ingredients. Work the mixture on a low speed for about 2 minutes, or until the butter is mostly incorporated into the flour, with some larger flakes of butter still visible. Mix more than you would for traditional biscuits or a pie dough: Most of the butter should be incorporated into the flour.
  • Add the milk and yeast to the mixer, and mix on a medium speed, just until the mixture starts to cohere and there is no dry flour in the bottom of the bowl.
  • Dump the mixture out onto a floured surface, and pat and knead it together until it forms a smooth ball. Roll the dough out to about 1/2­inch thickness, and use a doughnut cutter, a knife or a cookie cutter, to cut out as many donuts as you can.
  • Re-roll the scraps
  • Set aside your donuts in a cool spot for 30 minutes. (you do not want to put this in a warm spot ­­ that would cause the butter in the biscuits to melt and would make these a mess to work with.)
  • When the donuts have rested, heat about 2 inches of oil in a wide, deep pan, and bring it up to 350° F
  • Place a few donuts at a time into the hot oil (fewer is best ­­ you don't want the oil to bubble over and you want even browning). They need about 1 1/2 minutes per side.
  • When they have turned a dark golden brown and have puffed up to about twice their size,remove from the oil and drain on a wire rack with paper toweling beneath.
  • Toss the donuts in cinnamon sugar or powdered sugar, or glaze them.