Angel Biscuits Recipe
Diamond Post Medal for All Time! 5,887 Posts
December 1, 2008
- 5 cups flour
- 3/4 cup shortening
- 1 tsp. soda
- 1 tsp. baking powder
- 1 tsp. salt
- 3 Tbsp. sugar
- 1 package powdered yeast
- 1/2 cup warm water
- 2 cups buttermilk
Sift dry ingredients together, cut in the shortening. Add buttermilk and the yeast, dissolved in the water. Mix until all flour is moist. Cover and put in the refrigerator until ready to use. Can also be used right away. The dough will keep several weeks in the refrigerator. Roll out as much dough as you need on a floured board. Dough should be 1/2-3/4 inch thick. Cut out. Bake at 400 degrees F for 12 minutes.
By Robin from Washington, IA
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October 11, 2010
These have a wonderful, fresh yeast taste; very light and folks think you took a long time to make themRead More...
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Make up this biscuit dough and it'll keep in the refrigerator for days. Since I frequently make hot biscuits for breakfast, and again in the evenings, the dough will last 3-4 days.Read More...
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