ANGEL BISCUITS
"Dough may keep for a week in the refrigerator, so bake as needed."
1 package yeast
3 tablespoons warm water (110 -115 degrees F)
5 cups White Lily all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 cup vegetable shortening
2 cups buttermilk
Dissolve yeast in 3 tablespoons warm water with a pinch of the sugar and let stand for 10 minutes, or until foamy.
Sift dry ingredients together. Rub shortening into dry ingredients with fingers until the size of peas.
Add yeast to buttermilk. Stir buttermilk mixture into flour mixture just until all flour is moistened. Dough will be sticky. Cover with plastic wrap and refrigerate overnight before using.
TO MAKE BISCUITS:
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
Place about 1 cup flour on a piece of wax paper. Dust hands with flour, pinch off a piece of dough the size of a small egg; roll lightly in hands to shape. Handle as little as possible. Place with sides touching on a prepared baking sheet.
Bake for 10 to 15 minutes or until brown.
Makes 3 to 4 dozen small biscuits
From: SueA, CA - 08-25-97
"Dough may keep for a week in the refrigerator, so bake as needed."
1 package yeast
3 tablespoons warm water (110 -115 degrees F)
5 cups White Lily all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 cup vegetable shortening
2 cups buttermilk
Dissolve yeast in 3 tablespoons warm water with a pinch of the sugar and let stand for 10 minutes, or until foamy.
Sift dry ingredients together. Rub shortening into dry ingredients with fingers until the size of peas.
Add yeast to buttermilk. Stir buttermilk mixture into flour mixture just until all flour is moistened. Dough will be sticky. Cover with plastic wrap and refrigerate overnight before using.
TO MAKE BISCUITS:
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
Place about 1 cup flour on a piece of wax paper. Dust hands with flour, pinch off a piece of dough the size of a small egg; roll lightly in hands to shape. Handle as little as possible. Place with sides touching on a prepared baking sheet.
Bake for 10 to 15 minutes or until brown.
Makes 3 to 4 dozen small biscuits
From: SueA, CA - 08-25-97
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