This is a print preview of "Angel Biscuit" recipe.

Angel Biscuit Recipe
by Global Cookbook

Angel Biscuit
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  Servings: 1

Ingredients

  • 2 c. Buttermilk
  • 1 c. Shortening
  • 1 pkt Dry Yeast
  • 1/4 c. Hot Water
  • 4 Tbsp. Sugar
  • 5 c. Flour
  • 1 Tbsp. Baking Pwdr Melted Butter

Directions

  1. Hot buttermilk and add in shortening, stirring to heat, and cold. Add in the yeast that has been softenend in 1/4 c. hot water. Add in sugar. Sift together and add in flour, salt, and baking pwdr. Stir to mix and cover with a damp cloth and an inverted plate. Refrigerateovernight. At this point, the dough will keep about 5 dayse to be used as needed. The 6th & 7th days, use the dough as cobbler topping or possibly for fried pies.
  2. When ready t use dough, roll out 1/4" thick, cut in 1 1/2" rounds, brush each round with melted butter and stack two together. Place in greased pan, almost touching. Let rise 1 hour, then bake at 400 for 10 min or possibly till done, depending on size of biscuits.
  3. A good use for Angel Biscuit Dough on the 6th & 7th days is Fried Apple Pies.