Angel Biscuits

By golfrn9

Excellent...old favorite

Bake up to three weeks ahead. Coo, wrap air tight and freeze.

Dip the biscuit or cookie cutter in flour to keep the dough from sticking. Or simply cut the dough into squares.

Ingredients

• 1 pkg active dry yeast
• 1/4 c. granulated sugar
• 1/4 c. warm water (105 degrees to 115 degrees)
• 5 1/2 c. all-purpose flour
• 1 tbsp baking powder
• 1 tsp each baking soda and salt
• 2 c. buttermilk or plain low-fat yogurt
• 1/2 stick butter (1/4 c) melted and cooled slightly

Details

Servings 36

Preparation

Step 1

1. Stir yeast and 1/2 tsp of the sugar into the warm water. Let stand 10 minutes or until foamy.
2. Meanwhile, mix remaining sugar, the flour, baking powder, baking soda and salt in a large bowl.
3. Make a well in center of flour mixture. Pour in yeast mixture, buttermilk adn butter. Stir until a soft dough forms.
4. Turn dough out onto a lighty floured surface. Knead gently about 10 times, until smooth and elastic. Gather into a ball.
5. Wipe bowl clean. Oil bowl or spray with nonstick cooking spray. Add dough, turn to grease top, then cover bowl with plastic wrap and let dough rise in a warm draft-free place 1 1/2 hours or until doubled.
6. Punch dough down. Cover and refrigerate at least 3 hours or up to 1 week.

7. To bake: Have 2 cookie sheets ready. On lightly floured surface, roll out dough wiht rollin pin to 3/8 inch thickness. Cut dough with a round 2 1/2 inch cutter adn reroll and cut scraps. Or roll into a 3/8 inch thick square, trim edges straight and cut in 36 squares. Place 1 inch apart on ungreased cookie sheets. Lightly dust biscuits with flour.
8. Let rise in a warm draft-free place 1 hour, or until doubled.
9. Adjust racks to divide oven in thirds. Heat oven to 400 degrees.
10. Bake one sheet on each rack, switching positions halfway through baking, 12 minutes or until biscuits are lightly golden. Remove to wire rack to cool.