lonestar
Coon Stacker
Sunny's Dream
here kitty kitty $$$
Posts: 648
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Post by lonestar on Dec 8, 2013 11:47:30 GMT -5
2 DOZEN YIELD
2 packages dry yeast 1/4 cup warm water (105 degrees to 115 degrees) 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
Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside.
Combine 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.
Roll 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.
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.
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