ANGEL BISCUITS

ANGEL BISCUITS

 

1 package regular or quick-acting active dry yeast

2 T warm water (105 - 115 degrees)

1/2  C shortening

1/2  C butter, cold and cubed

5 C all-purpose flour

1/4 C sugar

3 t baking powder

2 t salt

1 t baking soda 

2 C buttermilk

Dissolve yeast in warm water in small bowl.  In separate 4 quart bowl, cut shortening and butter into flour, sugar, baking powder, salt, and baking soda with pastry blender until mixture resembles fine crumbs.  Stir in buttermilk and yeast mixture until dough leaves side of bowl (dough will be soft and sticky).

Turn dough onto generously floured surface.  Gently roll in flour to coat; shape into ball.  Knead lightly 25 - 30 times, sprinkling with flour if dough is too sticky.  Roll or pat 1/2 inch thick.  Cut with 2 1/2 inch round cutter.  Place about 1 inch apart on ungreased cookie sheet.  Cover and let rise in warm place until double.  (1 - 1 1/2 hours)  I like to brush with margarine at this step.

Heat oven to 400 degrees.  Bake until golden brown.  12 - 14 minutes.  Immediately remove from cookie sheet.  2 1/2 dozen biscuits. 

enjoy.

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