Wednesday, April 2, 2014

Angel Biscuits

These biscuits were so good.  In fact, I'd almost say this is my new go to biscuit recipe.  We had them with our dinner and then also enjoyed them as a dessert with some sweetened fruit.  I will definetely made again.  I halved the recipe.  Also, I made them into more of a drop biscuit.  I would suggest cutting the heat by 25 degrees and baking longer.  They got a little brown on the bottom and were still a little doughy in the middle.

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
5-1/4 to 5-1/2 cups self-rising flour
1/3 cup sugar
1 teaspoon baking soda
1 cup shortening
1-3/4 cups buttermilk
In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 5-1/4 cups flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and yeast mixture to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let stand at room temperature 20 minutes. Preheat oven to 450°.
Bake 8-12 minutes or until golden brown. Serve warm.Yield: 2 dozen.

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