Angel Biscuits Recipe
Angel Biscuits are loved by many cookies. Angel Biscuits gets its desired taste from butter milk mixed with dry yeast flavored by shortening.
Ingredients
2 packages dry yeast
1/4 cup warm water (105° to 115°)
2 cups buttermilk
5 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
Directions
Combine yeast and warm water; let stand 5 minutes.
Add buttermilk to yeast mixture, and set aside.
Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Add buttermilk mixture, stirring with a fork until dry ingredients are moistened.
Turn biscuit dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
Roll dough to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter.
Place on lightly greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, for 1 hour.
Bake at 450° for 10 to 12 minutes or until browned.
Add buttermilk to yeast mixture, and set aside.
Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Add buttermilk mixture, stirring with a fork until dry ingredients are moistened.
Turn biscuit dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
Roll dough to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter.
Place on lightly greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, for 1 hour.
Bake at 450° for 10 to 12 minutes or until browned.
