Angel Biscuits Monday, February 18, 2008


5 cups self rising flour
1 cup shortening
1 pkg dry yeast dissolved in 1/4 cup lukewarm water
1 3/4 cups buttermilk


Work shortening into flour until it disappears. Add yeast mixture and buttermilk and stir to make a soft dough. Turn out onto a lightly floured board and knead a few turns until the dough holds its shape. Pat out to about 1/3 to ½” thick. Cut with a biscuit cutter and place on a baking sheet with the edges touching. Cover wiat a linen towel and allow to stand at room temperature 1/2 hour. Remove towel and bake at 400 deg about 15 minutes or until brown.

If you think this makes too many for one sitting, you can bake them about 10 minutes. Remove from oven and allow to cool slightly. Then place in the freezer on a tray until frozen hard. Place into a plastic bag and seal. When ready to bake, remove to a baking sheet and bake at 350 deg about 10 to 12 minutes or until brown.

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