Angel biscuits
Angel biscuits
Ingredients/Components
- sugar - 5 Tbsp
- salt - 1 tsp
- flour - 5 c
- buttermilk - 2 c
- baking powder - 5 tsp
- baking soda - 1 tsp
- shortening - 1 c
- warm water - 1/2 c
- envelope dry yeast - 1 item
- melted oleo - 3/4 c
How to make angel biscuits:
Dissolve yeast in warm water in small bowl; set aside. Sift flour, baking soda, baking powder, salt and sugar into large bowl. Cut in shortening until crumbly. Stir in buttermilk and yeast mixture. Turn out onto floured surface. Roll out to 1/4 to 1/2-inch thickness; cut with biscuit cutter. Brush with melted oleo. Fold over; brush tops with oleo. Place on greased baking sheet; let rise for 1 1/2 to 2 hours, until double in bulk. Bake at 400° for 15 minutes.May cover tightly and refrigerate dough up to 10 days. May freeze on baking sheet before baking. Let frozen biscuits rise 2 to 4 hours before baking. Yields 48 servings.
Recipe categories: Breads, Rolls/biscuits, Yeast breads.
Rating:
Related ingredients:
flour, butter, unsifted flour, self-rising flour, plain flour, stick oleo, sifted plain flour, self-rising cornmeal, active dry yeast 1/4 oz, sourdough start
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