Angel Biscuits PRINT
- YIELD: 2 dozen
- PREP TIME: 20 min
- COOK TIME: 12 min
|1¼ oz envelope active dry yeast|
|¼||cup warm water|
|5||cups all purpose flour|
|1||TBSP baking powder|
|1||tsp baking soda|
|½||cup shortening, cut into pieces|
|½||cup cold butter, cut into pieces|
Preheat oven to 400
Combine yeast and warm water in a 1 cup measuring glass; let stand 5 minutes
Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut in shortening and butter wiht a pastry blender until crumbly.
Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead about 1 minute.
roll dough into 1/2 inch thickness. Cut with a 2 inch round cutter or into 2 inch squares. Place on 2 ungreased baking sheets.
Bake at 400 for 12-15 minutes or until golden.
cinnamon raisin option:
substitute 1/4 cup firmly packed brown sugar for 2 TBSP sugar. Stir 1 cup baking raisins, 2 tsp lemon zest, and 1 tsp ground cinnamon into flour mixture in Step 2. Proceed iwth recipe