Angel Biscuits - Version 2
Ingredients
- 1 package active dry yeast about .25 ounce
- 1/4 cup warm water about 110F
- 2 cups warmed buttermilk about 110F
- 5 to 5 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp salt
- 3/4 cup chilled shortening
- 4 tbsp chilled butter
- Melted butter for brushing
Instructions
- Dissolve the yeast in the 1/4 cup of warm water. Set aside.
- In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt.
- Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat.
- Stir in yeast mixture and buttermilk, blending well.
- Turn dough out onto a lightly floured surface and knead with floured hands just a few turns.
- Pat into a round about 1/2-inch thick. Cut with 2 to 2 1/2-inch biscuit cutters.
- Place cut out biscuits on a lightly greased baking sheet.
- Cover with a dish cloth and let rise in a warm place for about 30 minutes.
- Bake at 400F for about 15 to 20 minutes.
- Brush tops with the melted butter while still hot.
Notes
Bake only as much as you need - the dough will keep at least two weeks in the refrigerator. Makes about 2 to 3 dozen biscuits, depending on size.
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