Angel Biscuits
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A home-kitchen version of angel biscuits, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 5 c. all-purpose flour
- 3/4 c. Crisco
- 1 tsp. baking soda
- 1 tsp. salt
- 3 tsp. baking powder
- 3 Tbsp. sugar
- 1 yeast cake, dissolved in 1/2 c. lukewarm water
- 2 c. buttermilk
Method
Sift dry ingredients together.
Cut in Crisco until mixed thoroughly.
Add buttermilk and dissolved yeast.
Work together with a large spoon until all flour is moistened.
Cover bowl and put in refrigerator until ready to use as needed.
When ready to use, take out as much as needed, roll on a floured board to 1/2-inch thickness and cut.
Bake at 400° on a cookie sheet or in a shallow pan for about 12 minutes, until brown.
The recipe makes about 6 dozen light flaky biscuits.
This dough will keep for several weeks in the refrigerator.
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