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    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


    1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
    2. 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.
    3. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
    4. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter.
    5. 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.
    6. Preheat oven to 425 degrees F (220 degrees C).
    7. 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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