Angel Biscuits
"In' Mrs. Rowe's Restaurant Cookbook'"
- Ready In:
- 1hr 42mins
- Ingredients:
- 9
- Yields:
-
24 biscuits
ingredients
- 1 (1/4 ounce) envelope active dry yeast
- 2 tablespoons warm water (105 degrees)
- 2 cups buttermilk
- 5 cups all-purpose flour
- 1⁄3 cup sugar
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1 cup vegetable shortening
directions
- Lightly grease 2 baking sheets.
- Dissolve the yeast in warm water in a small bowl; set aside to proof for 5-10 minutes, until foamy and doubled in volume.
- Stir in the buttermilk.
- In a big bowl, stir the flour, sugar, baking soda, baking powder, and salt together.
- Cut in the shortening with a pastry blender until the mixture is crumbly.
- Add the yeast mixture and stir only until the dry ingredients are moist.
- Turn the dough out onto a lightly floured surface and knead 4-5 times.
- Roll the dough out to a thickness of 1/2 inch.
- Cut out 24 rounds with a 2-inch biscuit cutter.
- Arrange the biscuits with the sides barely touching on the prepared baking sheets.
- Cover with a cloth and let rise in a warm place away from drafts for about 1 hour, until almost doubled in size.
- Preheat the oven to 425°; bake the biscuits for 10 to 12 minutes, until golden brown on top.
- Serve hot.
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