Angel Biscuits are so named because they rise more than the traditional biscuit due to the addition of yeast. They're lighter and airier--like a roll. Biscuits can be made ahead and frozen. Before freezing biscuits, bake 10 minutes; cool. Place biscuits in freezer bags, and freeze. To prepare biscuits for serving, remove from freezer; place biscuits on lightly greased baking sheets, and let thaw. Bake at 450 degrees for 5 minutes or until thoroughly heated.
- 2 packages dry yeast
- 1/4 cup warm water (105 degrees to 115
- 2 cups buttermilk
- 5 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shortening
1Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside.
2Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
3Roll dough to 1/2-inch thickness; cut with a 2-1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450 degrees for 10 to 12 minutes or until browned.
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