Angel Biscuits
Source of Recipe
FoodTV website
Recipe Introduction
These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.�
List of Ingredients
- 1�(.25 ounce) package�active dry yeast
- 1/4�cup�warm water (110 degrees F/45 degrees C)
- 2�cups�buttermilk
- 5�cups�all-purpose flour
- 1�tablespoon�baking powder
- 1�teaspoon�baking soda
- 2�teaspoons�salt
- 3�tablespoons�white sugar
- 3/4�cup�shortening
Instructions
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal.
- Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
- On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter.
- Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake in preheated oven for 10 to 12 minutes, or until browned.
Final Comments
Makes 2 dozen FLUFFY Biscuits. I tried making biscuits with other recipes which call for lots of baking powder, but these ones were like marshmallows, light and airy. Everywhere I take them for a family meal, people rave about them.
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