I first received a sample of these light, wonderful biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! —Faye Hintz, Springfield, Missouri
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° - 115°)
- 2 cups warm buttermilk (110° - 115°)
- 5 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup shortening
- Melted butter
- In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside.
- In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture.
- Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. round biscuit cutter or pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until doubled, about 1-1/2 hours.
- Bake at 450° for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm. Yield: 2-1/2 dozen.
Originally published as Angel Biscuits in Taste of Home February/March 1993, p27
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