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Angel Biscuits 2 pkg. of dry yeast
1/4 cup of warm water (105ºF. to 115ºF. )
2 cups of buttermilk
5 cups of all purpose flour
1/4 cup of sugar
1 tablespoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of shortening |
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Combine the yeast and warm water, let stand
for 5 minutes. Add buttermilk to yeast mixture and set aside. Combine all
remaining ingredients, except shortening, in a large bowl, cut in shortening
with pastry blender until mixture resembles coarse meal. Add buttermilk
mixture, stirring with a fork until dry ingredients are moistened. Turn
dough out onto a lightly floured surface. Knead lightly 4 or 5 times.
Roll dough to 1/2 inch thickness and cut with a 2 1/2 inch biscuit cutter.
Place on lightly greased cookie sheets. Cover and let rise in a warm place
free from drafts, for 1 hour. Bake in hot oven (425 to 450ºF.
depending on your oven) for 10 - 12 minutes or until browned. Makes 2 dozen.
Note: Biscuits can be made ahead and frozen. Before freezing, bake biscuits
10 minutes, cool. Place in freezer bags and freeze. To serve, remove from
freezer, place biscuits on lightly greased baking sheets and let thaw. Bake
at 425ºF. for 5 minutes or until thoroughly heated.
Miniature Angel Biscuits2 cups of self rising flour
2 sticks of butter
1 cup of sour cream
Cut the butter into flour. Mix in sour cream. Make into approximately 60
little balls. Bake in miniature cupcake pans at 400ºF. |
