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Angel Biscuits Recipe courtesy of Mimi
Angel Biscuits
5 cups flour
1/2 cup sugar (divided use)
2 1/2 to 3 tsp. baking powder
1/2 tsp. soda
2 cups buttermilk
1 tsp. salt
1 cup Crisco
1 pkg. dry yeast
2 TBSP. warm water
Sift dry ingredients together. Cut in the shortening until like coarse cornmeal. Dissolve yeast in warm water (use 1/4 cup of the sugar to dissolve with yeast) - add with buttermilk to dry mixture. Mix well. Turn out on lightly floured board, add more flour if necessary and roll to 1/4 inch thickness. Cut, then dip in melted butter and fold to make pocketbook rolls. Or you can stack several together and place on greased baking dish. Bake 15 minutes at 400 degrees (it may take a little longer than 15 minutes to bake - just watch them)
This recipe may be made in advance and stored in the refrigerator in a covered container until ready to use. Store bulk and for biscuits when read to bake |
