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| Angel Biscuits II |
"These are a delicious pass among a roll and a biscuit. You roll them out like a biscuit, and that they upward push like a roll."
Ingredients :
- 1 (.25 ounce) package lively dry yeast
- 1/4 cup warm water (a hundred and ten ranges F/forty five degrees C)
- 2 cups buttermilk
- 5 cups all-cause flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- three tablespoons white sugar
- three/four cup shortening
Instructions :
| Prep : 35M | Cook : 24M | Ready in : 1H45M |
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- In a small bowl, dissolve yeast in warm water. Let stand till creamy, approximately five mins. Add buttermilk to yeast combination, and set apart.
- In a massive bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until aggregate resembles coarse meal. Stir in yeast aggregate until dry substances are moistened. Turn dough out onto a floured surface, and knead 4 or five instances.
- On a gently floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on gently greased baking sheets, slightly touching every other. Cover, and let upward push in a heat area loose from drafts for 1 hour, or till almost doubled in size. Preheat oven to 425 ranges F (220 levels C).
- Bake in preheated oven for 10 to 12 minutes, or till browned.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.
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