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| Angel Biscuits |
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| Category: Biscuits & Bread |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1 | pkg | Active Dry Yeast |
| 1/4 | cups | Warm Water |
| 2 1/2 | cups | Flour |
| 1/2 | tsp | Baking Soda |
| 1 | tsp | Baking Powder |
| 1 | tsp | Salt |
| 1/8 | cups | Sugar |
| 1/2 | cups | Shortening |
| 1 | cup | Buttermilk |
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| Instructions: |
| 1. | Dissolve yeast in warm water and set aside. |
| 2. | Mix dry ingredients in order given, cutting in shortening as you normally do for biscuits |
| 3. | Stir in buttermilk and yeast-water mixture. Blend thoroughly. |
| 4. | Turn dough out onto a floured board and knead lightly. |
| 5. | Roll out and cut and place in a greased pan. |
| 6. | Let rise slightly and bake in a 400 degree oven until lightly browned. |
| 7. | --Dough can be refrigerated in a covered bowl up to 2 or 3 days. |
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| Recipe submitted 1/30/2006 |
