Tim's Grandmother's Angel Biscuits
I have to admit to you here: I don't know Tim, nor have I any idea of who his grandmother is or was. But I'm grateful to both of them for this wonderful keeper of a recipe!!
5 cups all-purpose flour, sifted
1 tsp. baking soda
1 tsp. salt
3 tsp. baking powder
3 Tbsp. sugar
3/4 cup shortening
1 packet of yeast (2-1/2 tsp.)
3/4 cup warm water (105º-115º F.)
2 cups buttermilk
Dissolve yeast in warm water. Sift dry ingredients into a large mixing bowl. Cut in shortening with a pastry blender. Stir in buttermilk and yeast mixture and work into a dough. Place in a greased bowl, cover with plastic wrap and place in refrigerator overnight.
The dough lasts about a week in the refrigerator. You pinch off what you need, roll or shape into 1/2-inch thick biscuits and bake at 400º F. for 12 minutes or until golden brown.
These are a real treat: the only biscuits I will eat. A basket of these on the table when company comes disappears in minutes since most people have never had yeast-raised biscuits. And, they are really easy. With the dough in the fridge, you can have fresh baked biscuits in the time it takes to heat the oven and bake.
Ron's note: If buttermilk is unavailable, dissolve 2 Tbsp. white vinegar in 2 cups whole milk; let stand for 10 minutes; proceed with recipe.
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