Skip Navigation Links
  Skip Navigation Links  
   

Recipe of the Month Breads, Rolls, and Muffins - Angel Biscuits



INGREDIENTS
  • 1 package active dry yeast
  • (21/4 teaspoons if using bulk yeast)
  • 2-3 tablespoons warm water
  • 5 cups self-rising flour
  • 2 tablespoons sugar
  • 3/4 cup shortening
  • 2 cups buttermilk

INSTRUCTIONS
Dissolve yeast in warm water in a 2-cup measuring cup; set aside. Sift flour in large bowl; whisk in sugar. Cut in shortening either by hand or with a pastry cutter. Pour buttermilk into yeast mixture; stir to blend and then add to flour mixture. Mix well using either your hands or a fork. When well mixed (but still moist), cover and refrigerate for at least two hours or overnight. (You can store the dough up to a week in the refrigerator.)
When ready to bake, empty dough onto a well-floured bread board; add enough flour to be able to knead dough. Roll out about 3/8- to 1/2-inch thick and cut with a biscuit cutter or Mason jar ring. Place biscuits on a greased baking sheet. Place the
 
 
 
 
Submitted By: Betty Newman
Kodak
Sevier Farmers Co-op
Number of Servings: 0
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice