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Angel Biscuits

Yield 2 dozen (serving size: 1 biscuit)
This fluffy, light bread came to us from Linda Turner in Springfield, Missouri, and was featured in October 1998. We like these biscuits straight from the oven with a drizzle of honey or spoonful of jam.

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/2 cup warm water (100° to 110°)
  • 5 cups all-purpose flour (about 22 1/2 ounces)
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening
  • 2 cups low-fat buttermilk
  • Cooking spray
  • 1 tablespoon butter, melted

Nutrition Information

  • calories 154
  • caloriesfromfat 29 %
  • fat 5 g
  • satfat 1.5 g
  • monofat 1.5 g
  • polyfat 1.1 g
  • protein 3.6 g
  • carbohydrate 23.2 g
  • fiber 0.8 g
  • cholesterol 3 mg
  • iron 1.3 mg
  • sodium 198 mg
  • calcium 36 mg

How to Make It

  1. Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.

  3. Preheat oven to 450°.

  4. Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450° for 12 minutes or until golden.