When I make these slightly sweet biscuits, sometimes I cut them and fold over one side about a third of the way for a more traditional look. —Carol Holladay, Danville, Alabama
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 5-1/4 to 5-1/2 cups self-rising flour
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1 cup shortening
- 1-3/4 cups buttermilk
- In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 5-1/4 cups flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and yeast mixture to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let stand at room temperature 20 minutes.
- Preheat oven to 450°. Bake 8-12 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Buttermilk Angel Biscuits in Taste of Home April/May 2014
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