Angel Biscuit
By: Yuna Wu
Published: Thursday, December 10, 2009 - 5:23pm

Ingredients




1 package active dry yeast
1/4 cup warm water (about 110° F)
2 cups warmed buttermilk (about 110° F)
5 cups to 5 ¼  all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon salt
3/4 cup chilled shortening
4 tablespoons chilled butter
melted butter

Preparation

1 Dissolve the yeast in the 1/4 cup of warm water. Set aside. 2 In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. 3 Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. 4 Stir in yeast mixture and buttermilk, blending well. 5 Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. 6 Cut with 2- to 2 1/2-inch biscuit cutters. 7 Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. 8 Bake at 400° for about 15 to 20 minutes. 9 Brush tops with the melted butter while still hot. 10 Makes about 2 to 3 dozen angel biscuits, depending on size.