ANGEL FLAKE BISCUITS
Breads
Ingredients
Directions
Recipe provided by Fleda W. Harris
about 3 dozen
1 pkg dry yeast
2 tablespoons warm water
2 cups buttermilk
3 tablespoons sugar
1 teaspoon salt
1 teaspoon soda
5 cups flour
1 tablespoon baking powder
3/4 cup shortening
Dissolve yeast in warm water. Mix yeast mixture with buttermilk, sugar and salt. Set aside. Mix flour, baking powder and soda together. Cut in shortening. Add liquid ingredients. Mix lightly; do not knead. Refrigerate overnight, or until ready to bake.
Knead about 20 seconds. Roll out and cut like biscuits. Do not allow to rise. Bake in preheated 450° oven for 10 to 12 minutes.
NOTE: Use only portion needed, keep rest refrigerated. Will keep 4 to 5 days.
about 3 dozen
1 pkg dry yeast
2 tablespoons warm water
2 cups buttermilk
3 tablespoons sugar
1 teaspoon salt
1 teaspoon soda
5 cups flour
1 tablespoon baking powder
3/4 cup shortening
Dissolve yeast in warm water. Mix yeast mixture with buttermilk, sugar and salt. Set aside. Mix flour, baking powder and soda together. Cut in shortening. Add liquid ingredients. Mix lightly; do not knead. Refrigerate overnight, or until ready to bake.
Knead about 20 seconds. Roll out and cut like biscuits. Do not allow to rise. Bake in preheated 450° oven for 10 to 12 minutes.
NOTE: Use only portion needed, keep rest refrigerated. Will keep 4 to 5 days.
Source: PDF page 72
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