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Angel Biscuits Recipe

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This recipe for Angel Biscuits, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ariel Spengler
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 c. flour
3/4 c. shortening
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tbsp. sugar
1 pkg. dry yeast
1/2 c. luke warm water
2 c. buttermilk

Directions:
Directions:
Sift dry ingredients, cut in shortening. Add buttermilk, add yeast which has been softened in luke warm water. Mix with spoon until all flour is moistened (makes a sticky dough). Cover bowl tightly and refrigerate until ready to use as needed. When ready to use, take out on a floured board as much as you need. Roll out to 1/2 to 3/4 inch thick, cut with biscuit cutter. Bake at 400 for 12 minutes. Do not use dough until it has set overnight. Dough will keep for several days in refrigerator.

Personal Notes:
Personal Notes:
Ariel Spengler is the daughter of Tina (Dohse) Spengler.

 

 

 

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