Angel Biscuits
Ingredients
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1 pkgdry yeast (about 2 1/4 teaspoons)
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1/2 cwarm water (100° to 110°)
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5 call-purpose flour (about 22 1/2 ounces)
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1/4 csugar
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1 tspbaking powder
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1 tspbaking soda
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1 tspsalt
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1/2 cvegetable shortening
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2 clow-fat buttermilk
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·cooking spray
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1 Tbspbutter, melted
How to Make Angel Biscuits
- Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.
- Preheat oven to 450°.
Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450° for 12 minutes or until golden.
4 points per biscuit
About Angel Biscuits
Course/Dish: Other Breakfast Biscuits
