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Heavenly tender, puffy and golden yeast
biscuits.
Angel Flake Biscuits
- 5 cups all-purpose flour
3 tablespoons granulated sugar
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable shortening
1 (0.25-ounce) package active dry yeast or 2 1/2 teaspoons
3 tablespoons warm water
2 cups buttermilk
- Preheat oven to 450°F (230°C).
Grease a baking sheet; set aside.
- In a large mixing bowl sift together flour,
sugar, baking powder, baking soda and salt. Cut in shortening
to resemble small peas; set aside.
- Dissolve yeast in warm water (105°-115°F
/ 40° to 45°C). Add yeast and buttermilk to flour mixture
and mix with a fork to make a soft dough. Knead briefly.
- Roll dough out on a floured surface and
cut out 24 circles with a biscuit cutter. Place on baking sheet
and bake until puffed and golden, about 10 minutes.
Makes 24 biscuits.
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