Angel Biscuits

  • 1 (0.25 oz. package active dry yeast) or 2 1/4 tsp
  • 2 Tbsp warm water - 105° to 115° F
  • 2 cups buttermilk
  • 5 cups all-purpose flour
  • 1 Tbsp baking powder
  • 2 tsp salt
  • 1 tsp baking soda
  • 1/4 cup granulated sugar
  • 1 cup vegetable shortening image placeholder

Dissolve yeast in warm water; let stand for 5 minutes. Stir in buttermilk and set aside.

In a large bowl, combine flour, baking powder, salt, baking soda and sugar; cut in shortening with a pastry blender until mixture is crumbly. Make a swell in center of mixture; add reserved yeast mixture; stir just until dry ingredients are moistened.

Turn dough out onto a lightly floured work surface, and knead lightly 3 or 4 times. roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place, free of drafts, for 30 minutes.

Bake at 400° F - 205*C) for 10 to 12 minutes or until biscuits are lightly browned.

Makes 3 1/2 dozen
Submitted by: Recipe Group Member