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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ANGEL BISCUITS Recipe

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This recipe for ANGEL BISCUITS is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg dry yeast
1/4 c warm water
5 c flour
1 tsp baking powder
1 tsp salt
1 tsp soda
3/4 c shortening
2 c buttermilk
Directions:
Directions:
Dissolve yeast into warm water, and set aside. Stir dry ingredients together in a large bowl. Cut in the shortening until it forms fine crumbs. Add dissolved yeast water and buttermilk. Stir just to moisten. Cover and store in the refrigerator up to 2 weeks. May freeze also. To use : roll out to 3/4" thick. Cut into biscuits. Bake on an ungreased cookie sheet 12 - 14 minutes in a 450º oven. You can fold over cut biscuits same as Parker House rolls.
Personal Notes:
Personal Notes:
GRANDMA ORNDORFF wrote that she got this recipe out of the JOPLIN GLOBE in 1964.

 

 

 

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