Angel Biscuits Recipe
Ingredients
| Warm water | 2 Tablespoon | |
| Active dry yeast package | 2 | |
| Buttermilk | 2 Cup (16 tbs) | |
| All purpose flour | 5 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1 Tbsp. double acting baking powder | ||
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Shortening | 1 Cup (16 tbs) | |
Directions
Preheat oven to 450°.
Pour water into small bowl.
Sprinkle water on yeast and stir until dissolved.
Add buttermilk.
In large bowl, combine flour, sugar, baking powder, soda and salt.
With pastry blender or two knives used scissor fashion, cut in shortening until mixture resembles cornmeal.
Add yeast mixture.
Stir until dough forms.
On floured board, lightly knead dough 20 to 25 times.
Roll 1/2-inch thick.
Cut with floured 2-inch cutter.
Place on ungreased baking sheet.
Bake 10 to 12 minutes or until golden brown.
Pour water into small bowl.
Sprinkle water on yeast and stir until dissolved.
Add buttermilk.
In large bowl, combine flour, sugar, baking powder, soda and salt.
With pastry blender or two knives used scissor fashion, cut in shortening until mixture resembles cornmeal.
Add yeast mixture.
Stir until dough forms.
On floured board, lightly knead dough 20 to 25 times.
Roll 1/2-inch thick.
Cut with floured 2-inch cutter.
Place on ungreased baking sheet.
Bake 10 to 12 minutes or until golden brown.
Chef
