Angel Biscuits

Source: Barbara McClellan, Longview News Journal

Category: Breads

Type: Biscuits & Rolls


Qty Measure Ingredient


1 package dry yeast

1/4 cup warm water

2 1/2 cups self-rising flour

1/2 teaspoon baking soda

1/8 cup sugar

1/2 cup shortening (I use oil)

1 cup buttermilk

Instructions: Dissolve the yeast in the warm water and set aside.

Mix the dry ingredients together in the order given, (if using regular Crisco) cut in the shortening as you normally do for biscuits and pie dough.

If using oil, add oil to buttermilk. Stir in the buttermilk/oil mixture and the yeast mixture and blend thoroughly.

The dough is ready to refrigerate.

When you want to bake the biscuits, turn the dough out onto a floured board and knead lightly.

Roll out, cut with a biscuit cutter and place the biscuits on a greased pan an inch or so apart.

Let the dough rise slightly before baking in a 400*F oven for about 12-15 minutes.



Background: Note: Dough can be kept for up to three days in a covered bowl or container in the fridge.

Serves: 0

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