Angel biscuits
Angel biscuits
Ingredients/Components
- unsifted flour - 5 c
- baking powder - 3 tsp
- salt - 1 tsp
- soda - 1 tsp
- sugar - 1/4 c
- shortening - 1 c
- buttermilk - 2 c
- dry yeast, dissolved in 2 Tbsp - 1 pkg
How to make angel biscuits:
Sift together flour, baking powder, soda, sugar and salt. Work in shortening. Add dissolved yeast to buttermilk, then add to dry ingredients. Knead well and turn out onto floured board (adding additional flour if necessary to keep dough from sticking). Roll out to 1/4-inch thick; cut to desired shape. Dip in melted butter and fold to make pocketbook rolls. Bake for 15 minutes at 400°. (Dough may be stored for a week in refrigerator covered before allowing to rise.) For extra light biscuits, allow to rise 45 to 60 minutes before baking.Recipe categories: Breads, Rolls/biscuits, Yeast breads.
Rating:
Related ingredients:
flour, shortening, stick butter, finely chopped pecans, oleo, cornmeal, large bananas, salad dressing, or 4 cans refrigerator biscuits, cut in quarters
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