Angel Biscuits

recipe
My husband and I love biscuits but were tired of the canned variety. Then a lady at church gave us this recipe. The dough will keep for several weeks in the refrigerator. It's handy to have on hand for company. Everyone I have shared this recipe with thinks the biscuits are great.

Yield:

2 dozen (serving size: 1 biscuit)

Recipe from


Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (105° to 115°)
5 cups all-purpose flour
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 stick margarine or butter, melted

Preparation

Dissolve yeast in warm water in a small bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour 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; stir just until moist. Cover and chill 1 hour.

Preheat oven to 450°.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake at 450° for 13 minutes or until golden.

Note:

June 2006
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