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ANGEL BISCUITS




Source of Recipe


Miami Herald: Cook's Corner


Recipe Introduction


The recipe here is adapted from one in Tea Time at the Masters, by the Junior League of Augusta, Ga. These are very light, and what I like best is that you can make up the dough and then just bake as many as you like. Be sure to refrigerate the dough tightly wrapped in greased plastic wrap. Don't just put the wrap on the bowl, or the dough may harden.

If you're not particularly fussy about looks, you can simply pinch off pieces of the dough. I prefer to make large biscuits with a 3-inch cutter, but you can make tiny ones, too.




List of Ingredients




• 5 cups soft white flour, such as White Lily

• 1 teaspoon baking soda

• 3 teaspoons baking powder

• 1 teaspoon salt

• ¼ cup sugar

• 1 cup vegetable shortening

• 1 envelope yeast dissolved in 3 tablespoons warm water

• 2 cups buttermilk, at room temperature




Recipe



Sift flour with baking soda, baking powder, salt and sugar. Cut in shortening with a pastry blender or two knives, or carefully pulse in food processor, until the dough clumps in pea-size pieces.

Add yeast mixture to buttermilk. Stir buttermilk mixture into flour mixture until all flour is damp. Knead just a couple of times, adding more flour only if dough is very sticky. Refrigerate until ready to bake, up to a week.

Dough may be lightly rolled ½-inch thick and cut with biscuit cutters, or simply pinched and rolled into balls. Handle as little as possible.

Bake at 425 degrees for 10 to 15 minutes, until light brown. If desired, brush tops with melted butter or margarine while still warm. Makes 2 dozen 3-inch biscuits, or 4 dozen small biscuits.