Angel Biscuits...You'll Thank Me Later

Momma says she's had this recipe since my oldest sister, Adrienne, was at Ascension Catholic Elementary School in 1982. She got the recipe from her friend, Mrs. Kathleen Waguespack's sister in law, I believe. 

If you know my mother, you know she loves a recipe "that you can make ahead of time!" If you know me, you know that I love butter and carbs, so it's a win-win all around. 

These delicious things have become very popular amongst my friends here in Alabama.

It makes my heart happy to be helpful by giving meals to new mothers or food to friends that have just moved homes. Especially in my former days of "I had more time then", I liked to include a batch of frozen biscuits for families to save for a morning breakfast whenever they'd like! Many times, the biscuits were their favorite part! 

I would say these are "semi-homemade" but that makes me think of Sandra Lee from The Food Network, and she aggravates me, so I won't. I will just call them "Angel Biscuits". 


Can be made ahead of time. Makes great pastry hors d'oeuvres if you add bits of ham, onion, cheese, chopped sausage etc. 

4 cups Pioneer biscuit mix

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon cream of tartar

1 teaspoon baking powder

1 cup butter, melted

1 cup milk

Sift dry ingredients. Drop melted butter in center of dry ingredients and pour milk on top. Mix with hands. May have to add more mix to get a good rolling consistency. Shape into balls with hands about the size of a ping pong ball. Freeze. Bake straight from freezer at 400 degrees for 10-12 minutes depending on size. Makes about 2 1/2 dozen or more if smaller. 

Served here with Bonne Maman Raspberry Preserves