 |
|
|
|
|
|
| |
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 |
| |
|
|
|
|
|
|
|
|
|
|
|
|