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Angel Biscuits

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  Dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄2 Cup (8 tbs) (At 105 To 115 F)
  All purpose flour 5 Cup (80 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Low fat buttermilk 2 Cup (32 tbs)
  Cooking spray 1
  Butter/Stick margarine 1 Tablespoon, melted

1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
2. Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
3. Preheat oven to 450°.
4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking sptay. Brush melted butter over biscuit tops. Bake at 450° for 13 minutes or until golden.

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