Angel Biscuits (MRS)

By hmp13

Ingredients

• 1 (1/4 ounce) envelope active dry yeast
• 2 tablespoons warm water (about 105 degrees)
• 2 cups buttermilk
• 5 cups flour
• 1/3 cup sugar
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 2 teaspoons salt
• 1 cup shortening

Details

Servings 24

Preparation

Step 1

Lightly grease 2 baking sheets. Dissolve the yeast in the warm water in a small bowl. Set aside to proof for 5 to 10 minutes, until foamy and doubled in volume. Stir in the buttermilk.

Stir together the flour, sugar, baking soda, baking powder and salt in a large bowl. Cut in the shortening with a pastry blender until the mixture is crumbly. Add the yeast mixture and stir only until the dry ingredients are moist.

Turn the dough out onto a lightly floured surface and knead 4 or 5 times. Roll the dough out to a thickness of ½ inch. Cut out 24 rounds with a 2 inch biscuit cutter. Arrange the biscuits with their sides barely touching on the prepared baking sheets. Cover with a cloth and let rise in a warm place away from drafts for about 1 hour, until almost doubled in size.

Preheat the oven to 425. Bake the biscuits for 10 to 15 minutes, until golden brown on top. Serve hot.