Angel Biscuits

By Cindy Coopwood and Cordelia Capps
Photography by Will Jacks

Everything you love about yeast rolls and biscuits rolled into one. Without the wait time!

1 package yeast
2 tablespoons very warm water
5 cups all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
2 tablespoons sugar
1 1/2 teaspoons salt
1 cup shortening
2 cups buttermilk
Dissolve yeast in water and allow to sit. Sift all dry ingredients in a large bowl.  Then cut in shortening with a pastry tool. With a standing or handheld mixer add buttermilk, then yeast, blending well but not over mixing. Knead on a floured surface for 1-2 minutes; roll out to about 1/2 inch thickness. Cut out with a round biscuit cutter, fold over if desired, and place in a greased pan. Brush with melted butter. Bake at 375 degrees, 15-20 minutes till lightly brown.
Dough may be refrigerated 2-3 days, or bake till almost done (but not browned) and freeze.
When ready to use, just thaw, brown and serve.

 

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