RedGage

Angel Biscuits

The key to the lightness of these biscuits is the yeast.

Ingredients:

• 1 package of dry active yeast ( about 2 tablespoons)
• 1/4 cup of warm water, not boiling water
• 2 Cups of warm buttermilk
• 5 Cups of self rising flour
• 1/4 cup of granulated sugar
• 1 tablespoon salt
• 1 cup of shortening (Butter flavored works fantastic!)

Directions:

In a large bowl, combine flour, salt and shortening

In a small cup, combine yeast, water and sugar. Let this mixture stand for 5 minutes. Do not stir.

After 5 minutes, add the yeast mixture and buttermilk to the flour mixture.

Knead, roll and mix until a good dough is formed.

Roll out dough on a flat, floured surface to 1/2" thick and cut out round biscuit shapes with a biscuit cutter or a washed tin can top or a clean glass jar.

Ways to Use Angel Biscuits

Traditionally, once the biscuit is cut out, it is folded in half and the edges are scored with a fork. The " angel wing" biscuit is brushed with melted butter and baked in the over for 15-20 minutes at 350ºF. Another option is create hot pockets from these biscuits. Simply roll out the little biscuit shapes flat, fill with desired fillings. Fold, seal and bake. This biscuit dough would also make a great pizza dough or the dough for a pot pie, dumpling, short cake or puffy taco. Be creative. This dough is very cheap and easy to make. It can be used in place of bread, rolls, pizza dough,pie crust,dumplings and any recipe that calls for a biscuit mixture.