Angel Biscuits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 cups flour
1 teaspoon soda
3 teaspoons baking powder
1 ½ teaspoon salt
1 cup shortening
Separately:
1 Tablespoon warm water
2 Tablespoons sugar
2 packages dry yeast
2 cups buttermilk
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Directions: |
Directions:Mix dry ingredients together. Cut 1 cup shortening into dry ingredients. Crumble and cut until it resembles coarse corn meal. Set aside while mixing wet ingredients in a separate bowl.
Dissolve yeast in warm water and sugar. When dissolved, add to buttermilk. Slowly mix dry and wet ingredients together.
Use additional buttermilk or flour to make dough the right consistency. Dough should be slightly sticky, but hold together in a bulk.
Roll dough thin on a floured surface. Cut in approximately 3 or 4 inch circles and fold circle dough pieces in halves. Place in biscuit pan with edges barely touching. Saturate dough with melted butter. Let rise in a warm place (optional).
Bake 400 degrees about 10 - 15 minutes.
The biscuits freeze well or the dough can be made up ahead of time and kept in bulk in refrigerator for 1 to 2 days before rolling into biscuits. |
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Number Of
Servings: |
Number Of
Servings:24 3-inch biscuits |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: These are the biscuits that we always serve at Thanksgiving. Aunt Mildred started making this recipe in the 1970's. Adding yeast to Southern biscuits was not really "Southern," but it surely was good. In fact, good enough to be the only recipe that I ever use for biscuits.
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