Angel Biscuits

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  • #31536
    Italiancook
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    1 package active dry yeast (I use SAF red instant yeast)
    2 tablespoons lukewarm water (since I don’t proof the yeast in water, I add this water with buttermilk)
    3 teaspoons baking powder
    5 cups flour
    1 teaspoon baking soda
    1-1/2 teaspoons salt
    1/4 cup sugar
    3/4 cup Crisco shortening (if I’m going to make these right away, I measure then refrigerate to make it cold)
    2 cups cold buttermilk

    Dissolve yeast in lukewarm water and let stand 10 minutes. (If I’m using instant yeast, I add the water with the buttermilk.)

    Sift dry ingredients together. (If using instant yeast, I add it with dry ingredients.) Cut in shortening. Add 1 cup buttermilk to flour mixture. Mix well.

    Add yeast mixture, if using active dry yeast, OR add the water & & remaining 1 cup buttermilk. Mix thoroughly.

    Knead on floured board until smooth and elastic.

    If not making biscuits right then, store covered in refrigerator. Recipe says dough will keep for 1 week.

    Before using, preheat oven to 425 degrees.

    To form rolls, take out amount needed. Roll out on floured board — I roll mine to 1/2″ thickness. Cut desired size and shape (I have made heart-shaped biscuits for newlyweds.)

    Place on ungreased or parchment-lined cookie sheet.

    Bake for 11-15 minutes. Watch these the first time you make them. In the last century, my oven required 13-15 minutes. In my current oven, 11 minutes is tops, but I check at 10 minutes.

    These rolls don’t need to rise before baking.

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