Angel Biscuits

                           

I love these biscuits! Oh my gosh, I’ve been searching for a biscuit like these and now I have a great recipe! These biscuits are pretty easy to make but they do have to raise for 45 minutes because of the yeast, but it’s so worth it! They make a nice big batch and they still taste good the next day! We had them for breakfast the next morning with bacon eggs and cheese as a biscuit sandwich. We also had them for lunch with leftover meatballs on them!

 

Old Fashioned Angel Biscuits

1 package active dry yeast
1/4 cup warm water
2 cups buttermilk, I used 1 tablespoon vinegar in milk
5 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon soda
1 tablespoon salt
1 cup lard or shortening, chilled, I used lard
1 tablespoon melted butter

Have all ingredients at room temperature.

In choosing lard or shortening, be sure to use non-hydrogenated products. Butter may be substituted.

Dissolve yeast in lukewarm water with a pinch of sugar. Set aside for 5 minutes. Stir in the buttermilk, making sure it has first been warmed to room temperature so as not to shock the yeast.

In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir all ingredients together to mix well.

Using your fingers, two knives or a pastry blender, work 1/2 the chilled shortening into the flour mixture until it resembles coarse meal. Work in the remaining shortening until it resembles large peas.

Stir buttermilk and yeast mixture into the dry ingredients until just blended; do not over mix.

On a clean surface dusted lightly with flour, turn out dough and knead 6 to 8 times, patting together lightly into a flattened circle.

Roll circle out 1/2 to 3/4 inch thick and cut using a floured glass or a 3 inch biscuit cutter. Dip in flour between each cut.

Arrange biscuits on a lightly greased baking sheet; leave 1/3 inch between for softer sided biscuits or 1 inch for more crisp sided biscuits.

Cover with a damp towel or lightly with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk, or about 45 minutes.

Bake in a preheated 450°F oven for 10-12 minutes or until golden brown.

Brush with melted butter before serving.

This dough can be refrigerated for 3-5 days, or frozen for up to a month.