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Recipe: Angel Biscuits
Similar Categories: Angel, Biscuits
1 (0.25-ounce) package active dry yeast ( or 2 1/4 teaspoons)
2 tablespoons warm water (105* to 115*F - 40* to 45*C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon baking soda
1/4 cup sugar
1 cup vegetable shortening
Dissolve yeast in warm water; let stand for 5 minutes. Stir in
buttermilk and set aside.
In a large bowl, combine flour, baking powder, salt, baking soda and
sugar; cut in shortening with a pastry blender until mixture is
crumbly. Make a swell in center of mixture; add reserved yeast
mixture; stir just until dry ingredients are moistened.
Turn dough out onto a lightly floured work surface, and knead
lightly 3 or 4 times. roll dough to 1/2-inch thickness; cut with a 2-
inch biscuit cutter. Place on lightly greased baking sheets. Cover
and let rise in a warm place, free of drafts, for 30 minutes.
Bake at 400*F (205*C) for 10 to 12 minutes or until biscuits are
lightly browned.
Makes 3 1/2 dozen.
2 tablespoons warm water (105* to 115*F - 40* to 45*C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon baking soda
1/4 cup sugar
1 cup vegetable shortening
Dissolve yeast in warm water; let stand for 5 minutes. Stir in
buttermilk and set aside.
In a large bowl, combine flour, baking powder, salt, baking soda and
sugar; cut in shortening with a pastry blender until mixture is
crumbly. Make a swell in center of mixture; add reserved yeast
mixture; stir just until dry ingredients are moistened.
Turn dough out onto a lightly floured work surface, and knead
lightly 3 or 4 times. roll dough to 1/2-inch thickness; cut with a 2-
inch biscuit cutter. Place on lightly greased baking sheets. Cover
and let rise in a warm place, free of drafts, for 30 minutes.
Bake at 400*F (205*C) for 10 to 12 minutes or until biscuits are
lightly browned.
Makes 3 1/2 dozen.
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