Betty demonstrates how to make Angel Biscuits. These biscuits are quick and easy to make. After the biscuit dough is made, it is refrigerated until needed (for up to a week). These are terrific for a holiday dinner.
|Butter||3/4 Cup (12 tbs) ((cold and cut into small cubes))|
|Baking soda||1 Teaspoon|
|Baking powder||3 Teaspoon|
|Active dry yeast envelope||1 ((dissolved in ½ cup warm water—about 105 degrees [F]))|
|Buttermilk||2 Cup (32 tbs)|
|Butter||1/2 Cup (8 tbs) , melt ((for dipping biscuits before baking))|
In a very large bowl, stir together flour, soda, salt, baking powder, and sugar.
Cut in cold butter, until mixture consists of very fine crumbs. Add buttermilk and dissolved yeast.
Stir until all flour is just moistened. Cover bowl with plastic wrap and refrigerate until ready to use.
When ready to make biscuits, take out only what you need, and return the rest back to the refrigerator.
Roll dough out on a clean, floured surface, until it is ½ inch thick.
Cut with a biscuit cutter, dip in melted butter, and place on baking pan.
Bake at 400 degrees (F) for 12 minutes. This dough will make about 60 small or 40 large biscuits.
Note:Dough will keep in refrigerator (covered tightly) easily up to a week.