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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

ANGEL BISCUITS Recipe

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This recipe for ANGEL BISCUITS is from McElroy-Perry Cookbook , 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
¼ cup Warm Water
2½ cups All Purpose Flour
½ tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
⅛ cup Sugar
½ cup Shortening
1 cup Buttermilk
Directions:
Directions:
Preheat oven to 400 º. Dissolve the yeast in the warm water and set aside. Mix the dry ingredients in the order given. Cut in the shortening as you normally do for biscuits or pie dough. Stir in the buttermilk and yeast mixture and blend thoroughly. The dough is ready to refrigerate. Turn the dough out on to a floured surface and knead lightly. Roll out and cut with a biscuit cutter placing them in a greased pan. Let the dough rise slightly before baking for 12 to 15 minutes or until golden brown.
This dough can be kept for up to three days in a covered bowl in the fridge.

 

 

 

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