Angel flake Biscuits
From Peggy Horne
- 5 cups all purpose flour
- 1 Tablespoon baking powder
- 3 Tablespoons sugar
- 1 3/4 cups buttermilk
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup water (105-115 degrees)
- 3/4 cup Crisco
- 1 package dry yeast
Dissolve yeast in water with 1 tsp. sugar, stirring to dissolve. Let stand 5 minutes or until bubbly.
Sift together flour, baking powder, sugar, baking soda, and salt.
Cut in shortening until well mixed.
Add dissolved yeast to buttermilk and add to dry ingredients to make a soft dough.
Grease a large bowl and put dough in bowl; cover tightly and refrigerate until ready to use. (You can make biscuits without refrigerating but dough can be refrigerated for up to one week.)
Take out the amount of dough needed and knead lightly.
Roll out dough on floured board or cloth about 1/2 inch thick; cut with biscuit cutter and place on a lightly greased bread pan.
Let rise 1-1 1/2 hours (until biscuits look like rolls).
Brush tops with melted butter and bake at 400 degrees 10 to 15 min.
NOTE: If you want to freeze, place biscuits on cookie sheet and place them in freezer until frozen. Pack in plastic bags and store in the freezer. If frozen, let them rise 2 1/2 hours after removing from freezer before baking.