ANGEL FLAKE BISCUITS
Breads
Ingredients
Directions
Sharon S. Murphy
36 biscuits
5 cups flour
3/4 cup shortening
1 teaspoon soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
1 pkg yeast (dissolved in 1/2 cup warm water)
2 cups buttermilk
Blend the shortening into the dry ingredients after they have all been sifted together.
Add dissolved yeast and buttermilk and mix well.
Roll out on floured surface and cut.
Cook immediately or let rise in pan for a while.
Bake for 12 to 15 minutes at 400° until golden brown.
Dough will keep well in refrigerator.
I use this dough for sausage pinwheels and sweet rolls, too.
36 biscuits
5 cups flour
3/4 cup shortening
1 teaspoon soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
1 pkg yeast (dissolved in 1/2 cup warm water)
2 cups buttermilk
Blend the shortening into the dry ingredients after they have all been sifted together.
Add dissolved yeast and buttermilk and mix well.
Roll out on floured surface and cut.
Cook immediately or let rise in pan for a while.
Bake for 12 to 15 minutes at 400° until golden brown.
Dough will keep well in refrigerator.
I use this dough for sausage pinwheels and sweet rolls, too.
Source: PDF page 71
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