ANGEL BISCUITS

By gammy

LIGHT AND FLUFFY

Ingredients

• 1 PACKAGE DRY YEAST
• 1 TABLESPOON WARM WATER
• 2 CUPS BUTTERMILK
• 5 CUPS ALL-PURPOSE FLOUR
• 1/4 CUP SUGAR
• 1 TABLESPOON BAKING POWDER
• 1 TEASPOON SODA
• 1 TEASPOON SALT
• 1 CUP SHORTENING

Preparation

Step 1

COMBINE YEAST AND WARM WATER. LET STAND 5 MINUTES OR UNTIL BUBBLY. ADD BUTTERMILK TO YEAST MIXTURE AND SET ASIDE. COMBINE DRY INGREDIENTS IN LARGE BOWL AND CUT IN SHORTENING WITH A PASTRY BLENDER UNTIL IT LOOKS LIKE COARSE CRUMBS. ADD BUTTERMILK MIXTURE, MIXING WITH FORK UNTIL DRY INGREDIENTS ARE MOISTENED. TURN DOUGH OUT ON A FLOURED SURFACE AND KNEAD LIGHTLY 3 OR 4 TIMES. YOU MAY KEEP DOUGH UP TO 3 WEEKS IN TUPPERWARE CONTAINER IN REFRIGERATOR.

ALLOW BISCUITS TO RISE 30 MINUTES ON A GREASED COOKIE SHEET BEFORE BAKING.

BAKE AT 400 DEGREES 10-12 MINUTES