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Angel Biscuits Recipe

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

Contributor:  
Contributor:  
Betty Slagle and Nicole Wells

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. active dry yeast or 2-1/4 tsp bulk yeast
2-3 tsp. warm water (130 degrees)
5 cups self rising flour
2 tbsp. sugar
1/4 cup shortening
2 cup buttermilk (Make buttermilk by using 1 tsp. vinegar to 1 cup regular milk)(2 tbsp. vinegar in 2 cups regular milk.)

Directions:
Directions:
Preheat oven to 375.
Dissolve yeast in warm water in a 2 cup measuring cup--set aside; sift flour in a large bowl; whisk in sugar. Cut in shortening with fork or pastry cutter. Pour buttermilk into yeast mixture. Stir to blend and then add to flour mixture. Mix well either with your hand or a fork. When well mixed (but still moist), cover with damp towel and refrigerate at least two hours or overnight. Can be stored up to a week in refrigerator. When ready to bake place on a well floured bread board and just enough flour to be able to kneed. Roll out about 3/8 to 1/2 inch thick and cut with biscuit cutter or mason jar ring, place on a greased pan (close together for a softer biscuit or 1 inch apart for crustier bread. Butter tops before serving.

Dough can be used for pot pies, breakfast pockets, fruit pies, filled roll-ups etc.

Personal Notes:
Personal Notes:
Original recipe from Betty Newman: Farmers CO-OP Knox, Kodak and Sevier Counties Tennessee

 

 

 

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