Angel Biscuits
Source of Recipe
Prairie Kitchen Sampler
Recipe Introduction
A tasty, quick to fix bread recipe. Rating: *****
List of Ingredients
Angel Biscuits II
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt
½ cup sugar
½ cup shortening
1 package active dry yeast
¼ cup warm water
¼ teaspoon sugar
dash ginger
1 cup buttermilk
Recipe
In a large bowl, combine flour, baking powder, salt and 1/2 cup sugar. Add
shortening; cut into flour with a pastry blender until mixture resembles
coarse cornmeal. In a small bowl, dissolve yeast in warm water to which
1/4 teaspoon sugar and sugar have been added. Set aside 5 minutes. Add
buttermilk to flour mixture along with yeast mixture; blend thoroughly. At
this point, dough may be covered and refrigerated or the process may
continue on through baking. If that is the case, preheat oven to 400
degrees F. Grease a cookie sheet. Turn dough out onto a lightly floured
board or pastry cloth. Cover with inverted bowl; let rest 5 minutes. Knead
gently 5 or 6 times, then roll out until 1/2-inch thick. Use a 1 1/2 to
2-inch thick round cookie cutter to cut out biscuits. Place on prepared
cookie sheet. Cover; let rise 20 to 30 minutes until biscuits are light
but not quite double in bulk. If dough has been refrigerated, it will take
biscuits a little longer to rise. Bake 15 minutes or until biscuits are
lightly browned and test done. Makes 18 biscuits.
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