Angel Biscuits

Recipe from

Oxmoor House

Ingredients

1 package dry yeast
1/2 cup lukewarm water (105° to 115°)
5 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons salt
3/4 cup shortening
1 teaspoon baking soda
2 cups buttermilk
3 tablespoons sugar

Preparation

Combine yeast and lukewarm water, stirring to dissolve; let stand 5 minutes or until bubbly. Set aside.

Combine flour, baking powder, and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Dissolve soda in buttermilk; add to flour mixture, stirring with a fork. Stir in sugar and dissolved yeast; mix well. Cover tightly; refrigerate 8 hours or overnight.

Turn dough out onto a lightly floured surface, and knead 4 to 5 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits in 3 greased 8-inch square baking pans. Cover and let rise 1 hour or until doubled in bulk. Bake at 400° for 12 minutes or until biscuits are lightly browned.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note