Thursday, April 17, 2008

Angel Biscuits

This is a fabulous yeast biscuit that comes from the October 1998 issue of "Cooking Light". It was submitted by Linda Turner from Springfield, Missouri where I hail from originally. Many of my recipes will come from this area of the country, where there are lots of good cooks! One of my grandmothers came from a large farm family and the women were all wonderful cooks!!
  • 1 package dry yeast(about 2 14 teaspoons)
  • 1/2 cup warm water)100-110 degrees)
  • 5 cups all purpose flour (I use unbleached, King Arthur or Pillsbury)
  • 1/4 cup sugar
  • 1 teaspoon baking powder (See homemade recipe)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening
  • 2 cups low fat buttermilk
  • 1 tablespoon butter, melted

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let it stand for 5 minutes. Lightly spoon flour into measuring cup, level with a knife. Combine flour and next 4 ingredients(thru salt), in a large bowl. Cut in shortening with a pastry or Granny fork until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture, stir until just moist. Cover and chill 1 hour. Preheat oven to 450 degrees(I prefer 425 degrees). Turn dough out on lightly floured surface and knead 5 times. Roll dough out to 1/2 inch thickness and cut biscuits out with a 2 1/2 inch cutter. ALWAYS CUT STRAIGHT DOWN AND DO NOT TWIST CUTTER, AS THIS WILL SEAL THE EDGES AND THE BISCUIT WILL NOT RISE PROPERLY. Place biscuits on cooking sheet coated with cooking spray. Brush the tops of biscuits with melted butter. Bake at 450 degrees for 12 minutes or until golden brown. Makes 2 dozen biscuits.

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