Angel Biscuits
From Mother's "little black book," this is attributed to Heloise. The yeasty flavor is a nice variation on our traditional concept of biscuits. Quicker than yeast rolls.
- Serves
- 4
- Prep
- 1 hr
- Cook
- 15 min
- Total
- 1 hr 15 min
- Difficulty
- Medium
Ingredients
Dry Ingredients
- 2 1/2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp sugar
Wet Ingredients
- 1 packet of yeast, active dry
- 1/4 cup warm water
- 1/2 cup shortening
- 1 cup buttermilk
Method
-
Preheat the oven to 400°.
-
Dissolve the contents of the yeast packet in the warm water. Set aside for about 5 minutes.
-
Mix dry ingredients in order.
-
Cut shortening into dry mixture, until clumps are about pea sized.
-
Stir in buttermilk and yeast mixture. Blending thoroughly.
-
**At this point, you can either refrigerate the dough and come back to it later, or you can proceed with kneading and baking. If you refrigerate the dough, you'll have to let it rise longer than if you don't.
-
Knead lightly and roll out on floured board, cut into rounds, place on greased pan.
-
Let rise slightly (20-30 minutes), bake at 400° for 12-15 minutes.