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Angel Biscuits Sister's Note: I have no less than five recipes for Angel Biscuits in my files, but my choice for the one to include here was easy - my great aunt Charlotte's recipe.
1 package active dry yeast Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add warm buttermilk; stir well. Combine flour and next four ingredients in a large bowl; cut in shortening with a pastry blender until mixture resembles course meal. Add yeast mixture, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 10 to 15 times or until dough is smooth and no longer sticky. Roll dough to 3/4-inch thickness; cut with a floured 2-inch biscuit cutter. Place biscuits on an ungreased large baking sheet, and cover with a towel. Let rise in a warm place (85 degrees), free from drafts, 30-45 minutes or until doubled in bulk. Preheat oven to 400 degrees. Bake biscuits, uncovered, for 15 minutes or until golden brown. Yield: 1 dozen. © 1996 by Oxmoor House, Inc. |
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