posted by Angel 05-05-100 6:55 PM
Angel Biscuits
Yield: 24 Servings
2 tbl. Sugar
1 cake Yeast
1/2 cup Water, luke warm
5 cups Flour, sifted
3 tsp. Baking powder
1 tsp. Salt
2 cups Milk
3/4 cup Shortening, melted
Preheat oven to 400 degrees F.
Put sugar, yeast and water in bowl and let sit. Put melted shortening and milk together making sure that it is not to hot (115 degrees).
Sift together flour, baking powder and salt. Add to yeast mixture alternately milk mixture and dry ingredients. Roll out on a floured cutting board and cut with a biscuit cutter. Place on a
baking sheet and bake for 12 to 15 minutes at 400 degrees.
Angel Biscuits
1 Cake yeast
3 tsp. Baking powder
2 tbl. Lukewarm water
4 tbl. Sugar
5 cups Plain flour
1 tsp. Salt
1 tsp. Soda
1 cup Shortening
2 cups Buttermilk
Preheat oven to 400 degrees F. Dissolve yeast in water.
Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened.
Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter.
Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week.
Angel Biscuits
Yield: 15
2 tbl. Warm water;
1 tbl. Dry baker's yeast;
1 tbl. Fruit sweetener;
2 cups Whole wheat pastry flour;
3 cups Unbleached white flour;
1 tsp. Baking powder;
1 tsp. Baking soda;
1 tsp. Salt;
1 cup Cold butter
2 cups Buttermilk;
1 tbl. Fruit sweetener
Place the warm water in a small bowl with the yeast and 1 tablespoon of the sweetener. Stir until the yeast is moistened. Then set the bowl aside until the yeast is bubbly, at least 5 minutes.
Sift the flours, baking powder, baking soda, and salt together into a medium sized bowl. Cut the butter
into 1/2 inch pieces. Use the fingers and thumb of each hand to rub in the pieces of butter until the mixture resembles coarse cornmeal. Be sure to lift your hands out of the bowl while simulatneously using your thumbs to rub the flour and butter across your fingers.
Make a well in the center. In a small bowl, combine the buttermilk with the remaining 1 tablespoon fruit
sweetener and the activated yeast. Pour them into the center of the dry ingredients. Form a rough dough, mixing quickly and gently with your hands.
Cover the bowl with plastic and refrigerate for 1 hour. Preheat the oven to 375 degrees, line a baking pan with baking paper. Remove from the refrigerator that portion of the dough you want to make into biscuits and knead it until smooth, 10-15 kneads.
Roll the dough out 3/4 inch thick. With a lightly floured cutter, cut out 2-3 inch biscuits. Place the
biscuits on the prepared pan and bake until golden brown, about 15-20 minutes. Serve Angel Biscuits hot from the oven.
Angel biscuit dough can be kept in the refrigerator up to one week before
baking.