ADVERTISEMENT
ANGEL FLAKE BISCUITS
Bake as only much as you need, the dough will keep at least two weeks in refrigerator.
5 cups flour
3 tbsp sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup shortening
2 cups buttermilk
1 pkg powdered yeast (or 1 cake)
1/2 cup warm water
Sift together flour, sugar, baking soda, baking powder, and salt; cut in the shortening.
Add buttermilk and yeast that has been dissolved in the warm water. Mix with a spoon until all of the flour is moist. Cover the bowl with Saran and put in refrigerator until ready to use.
Preheat oven to 400 degrees F. Grease a baking sheet.
Roll out only as much dough as you need on a floured board; dough should be 1/2 to 3/4-inch thick. Cut out biscuits and place on a prepared baking sheet.
Bake approximately 12 minutes or until golden brown.
Bake as only much as you need, the dough will keep at least two weeks in refrigerator.
5 cups flour
3 tbsp sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup shortening
2 cups buttermilk
1 pkg powdered yeast (or 1 cake)
1/2 cup warm water
Sift together flour, sugar, baking soda, baking powder, and salt; cut in the shortening.
Add buttermilk and yeast that has been dissolved in the warm water. Mix with a spoon until all of the flour is moist. Cover the bowl with Saran and put in refrigerator until ready to use.
Preheat oven to 400 degrees F. Grease a baking sheet.
Roll out only as much dough as you need on a floured board; dough should be 1/2 to 3/4-inch thick. Cut out biscuits and place on a prepared baking sheet.
Bake approximately 12 minutes or until golden brown.
MsgID: 3132262
Shared by: Nikki A. Richards, Atlanta Ga
In reply to: Recipe: Recipes for Hand-Held Foods (28)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Nikki A. Richards, Atlanta Ga
In reply to: Recipe: Recipes for Hand-Held Foods (28)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (34)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Assorted
Breads - Assorted
- Biscuits (refrigerator)
- Raised Refrigerator Biscuits (dough keeps 1-2 weeks, oven not preheated)
- Sopaipillas (Mexican fried dough, 1960's)
- Gold Label Baking Powder Biscuits and Cinnamon Pinwheels (1930's)
- Savory Herbed Shortbread (food processor)
- Yogurt Biscuits with Cinnamon and Cheese Variations (no butter or shortening)
- Nut Twists (using biscuit mix) (1988)
- Lavash Crackers
- Butter Popovers or Yorkshire Popovers
- Crock Pot Breads - Some recipes for PSTovall
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!