Angel Biscuits 1

Course : Biscuits
Serves: 40
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2 tablespoons butter -- melted
1 package active dry yeast
2 tablespoons warm water -- 105 to 115
5 cups white lily self-rising flour
1/4 cup sugar
1/2 teaspoon baking soda
1 cup shortening
2 cups buttermilk

Preparation / Directions:

Grease baking pan with melted butter. Dissolve yeast in warm water. Set aside. In mixing bowl, combine flour, sugar and baking soda. With pastry cutter or fork, cut in shortening until mixture resembles coarse meal. Combine buttermilk and yeast water. Add liquids gradually to flour mixture, stirring with a fork until flour is moistened. Turn dough onto lightly floured surface and roll out 1/2 inch thick. Cut with 2 inch biscuit cutter, dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits. Place close together in prepared pan. Cover with a damp cloth and let rise 1 hour (dough does not double in size). Bake in preheated 400 degree F oven for 15 to 20 minutes or until browned. Brush tops with melted butter while hot. Makes 30 to 40 biscuits


Nutritional Information:

56 Calories (kcal); 5g Total Fat; (83% calories from fat); trace Protein; 2g Carbohydrate; trace Cholesterol; 29mg Sodium

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