Angel Biscuits

 

Ingredients

 

Makes about 5 dozen biscuits

• 1/3 cup warm water (110°F)

• 1 package (1,4 ounce) active dry yeast

• 5 cups all-purpose flour

• 3 tablespoons sugar

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup shortening

• 2 cups buttermilk

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Method:

1. Preheat oven to 450°F. Pour warm water into small bowl. Sprinkle yeast over water and stir until dissolved. Let stand 10 minutes or until small bubbles form.

2. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add shortening.

3. With fingers, pastry blender or 2 knives, rub or cut in shortening until mixture resembles fine crumbs. Make a well in center. Pour in yeast mixture and buttermilk; stir with fork until mixture forms dough.

4. Turn dough out onto lightly floured board. Knead 30 seconds or until dough feels light and soft but not sticky. Roll out desired amount of dough to 1/2-inch thickness.

5. Cut biscuit rounds with 2-inch cutter. Place biscuits close together (for soft sides) or 1/2 inch apart (for crispy sides) on un-greased baking sheet.

6. Bake 15 to 18 minutes or until tops are lightly browned. Place remaining dough in airtight bag; refrigerate up to 3 days. Or roll out and cut remaining dough into rounds; place on baking sheet and freeze.

7. Transfer frozen rounds to airtight bags; return to freezer. At baking time, place frozen rounds on un-greased baking sheet. Let stand 20 minutes or until thawed before baking. Bake as directed.