Angel Biscuits
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Very simple to make and delicious eating!. You can make these biscuits up to 1 day ahead and bake them the next. The dough will keep in the refrigerator, covered, for up to 3 days. They freeze well before baking. Just allow to thaw and rise before putting into the oven.
INGREDIENTS
1 package active dry yeast (2-1/4 teaspoons bulk yeast)
1/4 cup warm water
2-1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 to 4 tablespoons sugar
1/2 cup shortening
1 cup buttermilk
Butter, meltedPreheat oven to 400 degrees. (If you are baking right away.)
Dissolve the yeast in warm water, set aside.
Mix the dry ingredients in the order given. Cut the shortening in as you would do for pie dough. Stir in the buttermilk and yeast mixture. Blend thoroughly and the dough is ready to refrigerate or roll into biscuits.
When you are ready to make biscuits turn the dough out onto a floured board and knead lightly as for regular biscuits. Roll out and cut as your would for regular biscuits, placing in a greased pan. DO NOT overwork the dough.
Form biscuits (6 giant or 8 regular) and let rise in pan until very fluffy, 30 to 60 minutes. Before baking, brush tops with lots of melted butter. Bake 12 to 15 minutes or until golden brown.
NOTE - These turn out great but DO NOT over knead. If the dough is cold you will need to let it sit a little longer to rise.