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Angel Biscuits (Bride's Biscuits)




Source of Recipe


by Millie, from CL's Country Morning Cookbook


List of Ingredients




1 package active dry yeast
1/4 cup warm water 105° - 115°
2 tablespoons sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine (1 stick)
3/4 cup milk

Recipe



1. In a small bowl, sprinkle the yeast over the water. Stir in the sugar and set aside until the mixture is foamy; about 10 mins

2. In a medium-sized bowl, combine the flour, baking power, and salt. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Add the yeast mixture and the milk; mix lightly with a fork until they are well combined.

3. Cover the dought with a clean cloth & let rise in a warm place, away from drafts, until double in size; about 30 min's.

4. Grease a large baking sheet (I've been known to just use parchment paper instead of greasing). On lightly floured surface, with lightly floured rolling pin, roll the dough to a 1/2-inch thickness. With a floured 3-inch cutter (juice glasses work well too), cut the dought into rounds. Place biscuits, 1-inch apart, on the baking sheet. Prick the tops with a fork. Pat the scraps together, reroll, and cut out more biscuits. Cover the dough with a clean cloth and let rise again til double in size; about 45 min's. Heat oven to 375°.

5. Bake biscuits 15-18 min's, or until golden and firm on top. Serve warm.

Makes 1 dozen biscuits

My notes: Try not to over-work dough as it tends to make biscuits "tough". And I've used buttermilk in there too ~ just add a smidge of baking soda in to activate the buttermilk.