Angel Biscuits

Recipe from

Oxmoor House

Ingredients

1 package dry yeast
1/2 cup warm water (105° to 115°)
5 cups self-rising flour
3/4 cup shortening
1 teaspoon baking soda
2 cups buttermilk
3 tablespoons sugar

Preparation

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

Place flour 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 yeast mixture, mixing well. Cover tightly and 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 on greased baking sheets. Cover and let rise 1 hour. Bake at 400° for 12 minutes or until lightly browned.

Note:

Oxmoor House Homestyle Recipes

January 1983
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