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Recipe: Angel Biscuits
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2 & 1/2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
3/4 cup warm buttermilk (105 to 115 degrees F)
1 In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.
2 Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.
3 Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuts. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
4 Bake at 400 degrees F (205 degrees C) for 15 minutes or until done.
Makes 12 servings
Nutrition Info: Amount Per Serving: Calories: 186, Total Fat: 9 g, Cholesterol: 1 mg, Sodium: 134 mg, Total Carbohydrates: 23 g, Dietary Fiber: 0.8 g, Protein: 3.4 g
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
3/4 cup warm buttermilk (105 to 115 degrees F)
1 In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.
2 Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.
3 Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuts. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
4 Bake at 400 degrees F (205 degrees C) for 15 minutes or until done.
Makes 12 servings
Nutrition Info: Amount Per Serving: Calories: 186, Total Fat: 9 g, Cholesterol: 1 mg, Sodium: 134 mg, Total Carbohydrates: 23 g, Dietary Fiber: 0.8 g, Protein: 3.4 g
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