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| Angel Biscuits II |
"These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll."
Ingredients :
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (110 degrees F/45 degrees C)
- 2 cups buttermilk
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 3 tablespoons white sugar
- 3/4 cup shortening
Instructions :
| Prep : 35M | Cook : 24M | Ready in : 1H45M |
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- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
- On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
- Bake in preheated oven for 10 to 12 minutes, or until browned.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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