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Angel Cream Biscuits

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Angel Cream Biscuits
  • Prep 10 min
  • Total 48 min
  • Servings 12
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Biscuits don't have to be round! These light, creamy-tasting biscuits are made into fun shapes with an ordinary 2-inch cookie cutter.
Updated Aug 19, 2008

Ingredients

Steps

  • 1
    Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick mix and half-and-half until dough forms.
  • 2
    Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed.
  • 3
    Heat oven to 425°F. Bake 6 to 8 minutes or until golden brown. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Watching the fat? You can use milk instead of half-and-half, or try fat-free half-and-half.
  • tip 2
    No cookie cutters? Cut dough into fun shapes like squares, rectangles or triangles with a sharp knife that has been dipped in Bisquick mix to prevent sticking.

Nutrition

90 Calories, 3 g Total Fat, 2 g Protein, 14 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
290 mg
Potassium
40 mg
Total Carbohydrate
14 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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