Source:Heloise, newspaper column
Makes 8 servings.
Preparation time: 40 minutes
Tips: Keep a batch handy in the fridge a day or two ahead.
Angel Biscuits
Ingredients
Preparation
2 1/4 teaspoons active dry yeast (1 envelope)
1/4 cup warm water
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 cup sugar
1/2 cup shortening
1 cup buttermilk
1. Dissolve the yeast in warm water and set aside.
2. Mix the dry ingredients in the order given, cutting in the shortening as you normally do for biscuits or pie dough, to resemble coarse sand.
3. Stir in the buttermilk and yeast mixture and blend thoroughly. Dough looks a bit sticky and soft. The dough is ready to refrigerate. The dough will keep well wrapped in the refrigerator for up to 3 days.
Before shaping and cutting, preheat oven to 400 F degrees.
4. When it is time to make the biscuits:
- For layer type biscuits, turn the dough out on a floured board and knead lightly folding the dough forming three layers. Roll out to about 1 1/2 inch thick . Using a 3 inch diameter biscuit cutter, cut making sure cutter cuts across fold all around or it will not rise evenly. Place them in a greased pan or Teflon sheet.
- For irregular non-layer biscuits, using a large spoon, scoop mounds of dough about the size of desire biscuit and gently place them in a greased pan or Teflon sheet. (8 large or 10-12 medium)
5. Let the dough rise slightly before baking , about 20 minutes.
6. Bake at 400 F degrees for about 12 to 15 minutes. The tops should be slightly golden. Brush with melted butter if desire. Eat while they still warm.
Any remaining biscuits will keep well wrapped in aluminum foil for a day or so. Reheat wrapped in hot oven for about 5 to 8 minutes. Never as good as freshly baked.
NOTES :
1) The dough will keep well wrapped in the refrigerator for up to 3 days.
2) Roll and cut just as many biscuits as you desire baking at once. The less you handle the dough the tender the roll. Cover and refrigerate leftover dough for later use.
Makes 8 large (3 inch diameter) biscuits
