Benefits

• The benefits of using rapid-rise yeast in angel biscuits mainly involve convenience. Rapid-rise yeast has been finely milled so you don't have to dissolve it in warm water, but can add it directly to your dry ingredients. As the name implies, rapid-rise yeast also contains enzymes that encourage faster rising. Most recipes for angel biscuits ask you to let the biscuits rest for one hour before baking them. With rapid-rise yeast, you can cut the resting period by up to 50 percent. When you need to get dinner on the table fast, rapid-rise yeast is a lifesaver.

Drawbacks

• On the other hand, convenience isn't everything. Angel biscuits made with rapid-rise yeast tend to lack the tender crumb and savory-sweet flavor angel biscuits are known for. Instead, they may taste bland or even have a commercial aftertaste. Rapid-rise yeast alters the texture, as well, creating a biscuit with a tight, compact crumb -- again, what you'd expect from a commercial product.

Use

• When substituting rapid-rise yeast for regular yeast, add the same amount of yeast that you would normally use -- typically 1 to 2 tablespoons. Don't forget to add baking powder and baking soda. Mix the yeast with the flour, sugar, salt and leavening ingredients before you cut in the shortening and add the buttermilk. Remember to use a light hand so you don't toughen the biscuits. Roll them out and let them rise for at least 20 minutes before baking.

Recommendations

• When you're crunched for time, use rapid-rise yeast, which can cut your total prep time by more than 50 percent because you don't have to dissolve it first in water and it takes less time to rise. If, on the other hand, homemade taste is important to you and you've got the extra time, use either regular active dry yeast or instant yeast. Active dry yeast is the type of yeast you're probably most familiar with. It must be dissolved in warm water before adding the other ingredients and it rises dependably. Instant yeast has been finely milled so it can be added directly to dry ingredients. Both types of yeast need at least 60 minutes to properly raise angel biscuits. Some recipes call for a second resting in the freezer, which hardens the butter, creating flaky layers when baked.

Alternatives

• If you love the taste of homemade angel biscuits, but deplore the long prep time, try making them ahead and freezing them. After they've risen for an hour, place them on a baking sheet with parchment paper and freeze them, uncovered, for several hours or overnight before transferring them to a freezer bag. Store them no more than two months and don't thaw them before baking.