rock lady posted
EASY ANGEL BISCUITS
5 Cups Self-rising flour
¼ Cup Sugar
¾ Cup Crisco shortening
2 Cups Buttermilk*
1 Package Dry yeast, dissolved in ¼ Cup warm water**
Mix flour, sugar and Crisco until about the size of a small pea. Add buttermilk and yeast mixture and mix well. Cover bowl with Saran wrap and set in refrigerator overnight. Roll out the next day, and bake at 400◦ until light brown (about 12 to 15 minutes). Makes approximately 2 ½ dozen medium biscuits or 2 dozen large. You can freeze the baked biscuits and reheat thawed biscuits in. oven at 350◦ for 10 minutes. Do not reheat in microwave.
*You can make buttermilk from regular milk by adding 1 tablespoon of vinegar and adding enough milk to make one cup. Let stand several minutes, then stir.
**Warm water to dissolve yeast should be l05◦ to 115◦. (This is not what I would consider “warm”) It is a good idea to purchase an instant read thermometer and make sure your water is the right temperature. Let the yeast stand for about 5 minutes to “proof”, as otherwise you need to start over with another packet.
You probably don't need all the extra instructions, but this is the recipe I sent to my novice granddaughter biscuit-maker!
Edited to add: Recipe from Arlene Taylor - Our State Magazine, Sept. 2012
