Angel Biscuits
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
55
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400° F
2
Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl
3
Using a pastry blender, cut in the shortening until the texture of coarse meal
4
Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough
5
Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute
6
With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds
7
Place on ungreased baking sheets, spacing about 1 1/2 inches apart
8
Gather scraps, reroll, and cut as before
9
Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top
10
Serve at once with plenty of butter
11
Preheat the oven to 400° F
12
Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl
13
Using a pastry blender, cut in the shortening until the texture of coarse meal
14
Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough
15
Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute
16
With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds
17
Place on ungreased baking sheets, spacing about 1 1/2 inches apart
18
Gather scraps, reroll, and cut as before
19
Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top
20
Serve at once with plenty of butter