Saturday, November 15, 2008

Angel Biscuits

These little delights were the perfect accompaniment to the beefy stew and I have a feeling they'll be making several more appearances. Nothing beats a tried and true recipe that's been handed down through generations. Thanks to Mmmm...Tastes Good's Nana for these treats! They don't need rising time so they're a quick option to go with any meal. I made a half batch with a 3" pastry cutter and it made 6 large biscuits. Next time I'll probably roll the dough a little thinner to increase the yield. It's impossible to eat just one!

Angel Biscuits
5 C sifted flour
1/4 C sugar
3 Tsp baking powder
1 Tsp baking soda
1 Tsp salt
3/4 C shortening (plain)
1 Pkg yeast
2 Tbs warm water
2 C buttermilk (you can also add the juice of one lemon to regular milk and let set for 5-10 minutes for same effect)

-Sift together flour, sugar, baking powder, baking soda and salt. Mix in in shortening with hands until a course meal is formed. Dissolve yeast in the warm water, add yeast/water mixture to the buttermilk. Add to flour mixture, mix well with hands until dough is formed. Turn out on lightly floured surface and knead if necessary. Add additional flour to make soft dough.
-In 9x13 inch pan melt 3 Tbs butter. Once melted remove pan from oven. Slightly elevate one end of pan on counter so all the butter is at one end. Roll out dough till it is 1/2 inch thick. Cut with round 2-3 inch biscuit cutter. Dip 1/2 of one biscuit in butter, fold in half and place at the end of the pan without butter. Continue until you have made the number of desired biscuits.
-Bake at 400 degrees for 15 minutes or until light golden brown. Serve warm.

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